Rebecca Barron is the executive chef of Chattanooga’s renowned St. John’s Restaurant. Talented in her own right, she’s also had the opportunity to work under the well known Chef Daniel Lindley as chef de cuisine for three years before becoming executive chef two years ago. “I believe that Daniel really helped my career take off,” she says. “I have learned so much from him.”
Before joining St. John’s, Chef Barron worked in many other restaurants and capacities in the Chattanooga area -from a pastry chef to sous chef. These restaurants include Table Two Grill, The Walden Club, and Hiroshi’s Sushi.
This will be the second year that Chef Barron competes in the Cast Iron Cook Off. She has also competed in the Five-Star Food Fight in 2014. “I am very excited about the upcoming Cast Iron Cook off. Each year I try to just focus on what I want to make the weeks leading up to the event.”
She will also be participating in the Tennessee Aquarium’s Sustainable Seafood dinner event on September 15, an underlying theme each year at the cook off – that of teaching to cook with sustainable seafood. She will be able to prepare an intimate, elegant seafood dinner, served in an Aquarium gallery. “It’s always a really fun event for us, getting to cook inside the aquarium. And it helps educate folks on sustainable seafood.”
Chef Barron is especially excited about the events that have been happening at St. John’s Restaurant. On September 11 St. John’s Restaurant teamed up with Erlanger Hospital for a “Be A Saint” five-course wine dinner. The dinner benefited the “Believe Campaign” to build a new Children’s Hospital.