Food and travel enthusiast chef Rachel Barnett began her culinary journey at Schoolcraft College in Livonia, Mich., where she graduated with a degree in culinary arts. After graduation, she chose to continue her education at the Italian Culinary Institute in Calabria, Italy, where she spent three months specializing in traditional Italian cuisine.
Shortly after graduating from the Italian Culinary Institute, Barnett entered her first international culinary competition in Lublin, Poland. Serving as the only female participant up against 16 seasoned individuals, she took home the fifth-place prize.
A native of South Lyon, Mich., Barnett relocated to Atlanta in June 2017, where she soon after joined the Indigo Road Hospitality Group. Originally she joined the team as a sous chef at the newest Italian restaurant in the group, Donetto located in West Midtown.
After spending time as a sous chef, Barnett was ready for her next challenge. Remaining with the Indigo Road, she transferred to the Avalon in Alpharetta, GA. There she served as the executive pastry chef for both Colletta Italian and Oak Steakhouse.
On the rare occasion that she’s not in the kitchen, Barnett can be found continuing her education and reading more about the culinary craft at her home in West Midtown. Additionally, she enjoys traveling to experience new cuisines and cultures as a means of inspiration. Barnett’s career has also been influenced by the works of female chefs such as Angie Mar, Hélène Darroze and Dominique Crenn.
Returning to the savory side of the industry, Barnett brings passion, a hardworking attitude and excitement in her new role as sous chef on the Rosendale Events team.