New Mexico native Chef Andy Barnes has been cooking in Santa Fe since he was 14 years old. After finishing the Santa Fe Community College Culinary Program, Andy graduated from the Culinary Institute of America in New York. When we are open, Andy is cooking. Andy works with local growers and is a member of the Farm to Restaurant Project, which works to facilitate local food sourcing between Santa Fe restaurants and regional food producers. Andy is also a member of the Santa Fe Restaurant Association. In addition Chef Andy has been a part of THE FOOD DEPOT’S ‘SOUPER BOWL’ for numerous years, helping to raise funds for the local food bank and feeding the homeless. He has also won several awards for his delicious soups.
Gregory Barnes bakes fresh bread every day. He learned his bread making from his Midwestern Grandmother: Crisp Crust, soft interior. Gregory and Andy taste and order the wines on our extensive list that has been honored with the Wine Spectator Award of Excellence for the past 10 years.
Pam Barnes is manager and cookie baker: Sweets and the minutiae of business life.