Here’s a little bit of information about Chef Bob, we are very exited to have him.
Creating a culinary masterpiece that excites the senses doesn’t have to be complex. By “keeping it simple” Executive Chef Bob Barber delivers tantalizing dishes using the highest quality ingredients prepared and served in a manner that surprise and delight Fiamme’s diners. From his signature Potage Français D’oignon – French Onion Soup – to an array of diverse fare Chef Barber is known for his French flair, creativity and taste.
A native Californian, Chef Barber has nurtured a life-long passion for cooking that started at his mother’s apron strings in his home in the North Beach area of San Francisco, known for its authentic Italian cooking. His began his professional career as a mixologist with the Chart House in San Francisco. Subsequently, he joined legendary Paoli’s Restaurant and later at the Edgewater Inn, both in San Francisco, where he worked as an apprentice chef. While with these establishments, Chef Barber acquired the skills required to successfully manage a kitchen as an executive chef including meal preparation, staff coordination, menu planning, and kitchen management.
Chef Barber was then hired as a sous chef for the internationally acclaimed, Michelin five star, Ondine in Sausalito, Calif. At Ondine, he mastered the finesse of French cuisine, studying under some of the greatest French chefs of the period. Following several years with Ondine’s, Chef Barber was named executive chef at Taverna in Marin County, Calif., a neighborhood restaurant and piano bar that specialized in American food.
Prior to joining Fiamme, Chef Barber worked as a consulting executive chef for Monte’s Steakhouse in Woodland Hills, Calif., a classic American steakhouse. He was also a personal chef for CEOs of high-profile Fortune 1000 firms, preparing meals for two to 40 guests, and for celebrity “wrap” parties , cooking for hundreds. In addition to his experiential training, Chef Barber studied at the Westlake Culinary Institute under Cecilia De Castro, known for helping produce recipes for Wolfgang Puck’s television show on the Food Network , nominated for Best Teacher of the Year by the International Association of Culinary Professionals in 2004, and well respected throughout the professional food community.