Stephen Barber, Executive Chef
It all began during a Western Kentucky Summer. That’s when Stephen Barber took trips as a child with his family to the lake. Even more exciting than the prospect of swimming and fishing was the traditional pit stop and pulled pork sandwiches. “The smell of barbeque coming from the pit stop we’d make each summer on the way to the lake is still sharp in my mind. I could smell the hickory wood smoke from half a mile away.” Thousands of miles and a few years later, the BarBersQ concept was realized.
Stephen Barber got his start at City Grocery in Oxford Mississippi. After weeks of persistence, Chef John Currence (Commanders Palace, Brennons, Bill Neal protégé) agreed to let a young Barber into his kitchen. That persistence paid off and Barber learned first hand technique, and respect for great regional fare. The experience carried him South East where we worked with Norman Van Aken and was ‘discovered’ at Bambu restaurant on South Beach by MECCA owner Gene Tartaglia. As Executive Chef of MECCA, Barber received three stars from Michael Bauer and was named a rising star Chef. He continues that partnership today, again earning praise from Mr. Bauer, the Michelin Guide, Bon Appétit, Food and Wine and San Francisco Magazine.
Today, Chef Barber is realizing that the work of a chef is a very personal trust – a trust that he fosters among customers and purveyors alike. For Barber, it is realized in the selection of fresh natural products, building relationships with purveyors and the commitment to sustainable practices; embracing the concept of local, quality, casual fare at value prices.
Kelly Sherman, General Manager
Kelly believes that great service starts with the welcome and subsequent anticipation of every guest’s needs. She operates with a philosophy of creating an attentive yet unobtrusive experience.
As a child Kelly first realized her passion for food while accompanying her father on business trips. That fateful moment first occurred at La Tour restaurant when she ordered Pheasant under glass. “The experience of that dish together with the service and style in which it was served forever hooked me to the wonders and excitement of what a great dining experience could be,” Kelly recalls.
Kelly turned her passion into a career that has spanned hospitality, food, marketing and executive management. In her professional life Kelly trained at the prestigious Four Seasons Hotels and Resorts and subsequently worked alongside some of the most notable Chefs and Restaurateurs including; Alice Waters at Chez Panisse, Barbara Tropp at China Moon and Robert McGrath – 1988 Food & Wine Chef of the Year.
In 1996 Kelly opened MECCA Restaurant in San Francisco. As General Manager, she operated and established one of the most successful and memorable restaurants of the decade. Her experience and style came together in an artful balance of fine dining service, a high energy social environment and crowd control!
In her new role as General Manager of BarBersQ, Kelly is looking to introduce a new standard for the casual dining experience. Her goal is to establish BarBersQ Napa as the model and guide for future locations; offering warm, knowledgeable and attentive service, serving local quality fare at value prices.