Chef Todd Barrie

I have been working in the culinary world since I was 13 , when my parents asked me what I wanted for my 14th birthday I asked for a wok .Starting my career as a busboy in a chinese restaurant . Shortly after high school I han opportunity to work in East Hampton NY for a Season, this is where my journey truly begun. By day I worked doing prep work in a kitchen mostly hours of peeling potatoes and carrots at night I bussed tables. I was soon promoted and became a waiter. The owners and the chef saw my thirst for knowledge and taught me how to cook and how to serve . Not knowing that I was taking care of the food critic of the NY times we recieved 4 stars . I opened my first restaurant at age 21, my second at age 25 with me full time at the helm as the chef consistently earned 3 to 3.5 stars . Still wanting to learn more I moved to California where I had the opportunity to work under one of Americas best chefs for 5 years,helping him earn a Michelin Star as well as the working with him side by side cooking at the James Beard House. I then moved on to become Executive Chef with complete control of development , execution, planning a start up restaurant and catering business that became an institution in LA for 12 years. I have now gone back on my own opening a successful catering business and doing private chef work some of my client are amongst the richest and biggest names in Hollywood today.