CV

ROCKY BARNETTE | CHEF

Chef with 20+ years of experience leading award-winning kitchens and creating ingredient-driven, community-focused dining concepts. Skilled in menu innovation, operational management, and team development, with a commitment to sustainability and memorable guest experiences.

PROFESSIONAL EXPERIENCE

PRIVATE CHEF & ARMCHAIR MOUNTAINEER
Marfa Tx 2023 - Present

  • Create seasonal, locally inspired menus for private clients and events.

  • Integrate outdoor and travel experiences into culinary philosophy.

CHEF & CO - OWNER, CAPRI BAR & RESTAURANT
Marfa Tx 2017 - 2023

  • Founded and managed acclaimed restaurant and bar.

  • Created seasonal menus and large-scale catering programs for up to 500 guests.

  • Built partnerships with local farms and artisans for responsible sourcing.

  • Authored Cooking in Marfa (Phaidon Press, 2021)

EXECUTIVE SOUS CHEF, THE INN AT LITTLE WASHINGTON
Washington, VA 2000 - 2008

  • Led 35-member team in Forbes Five-Star, AAA Five-Diamond, Michelin Three-Star restaurant.

  • Oversaw operations, training, and fine-dining execution

CHEF/CO-OWNER MINIATURE ROOSTER RESTAURANT & CATERING
Marfa, Tx 2010 - 2012

  • Developed and managed acclaimed Southern-Indian restaurant and catering company.

CHEF LIAISON, FOOD & WATER WATCH
Washington, D.C. 2008 - 2010

  • Educated chefs and the public on sustainable seafood, agriculture, and water rights.

PERSONAL CHEF, PRIVATE FAMILY
Marfa, Tx 2013 - 2016

  • Designed and prepared daily meals and private events with a focus on local, organic ingredients.

EDUCATION

Asheville–Buncombe Technical Community College – Asheville, NC
Associate of Applied Science, Culinary Technology, 2001


KEY SKILLS

Menu Development • Team Leadership • Sustainable Sourcing • Food & Labor Cost Control • Event Production • Culinary Creativity • Health & Safety Compliance

HIGHLIGHTS

Author of Cooking in Marfa (Phaidon Press, 2021) • Featured in The New York Times, Vogue, and Condé Nast Traveler • Cooked for a White House State Dinner in 2008 • Competed in Bocuse d’Or 2008 • Member, Relais & Châteaux network • Celebrated for advancing sustainable, ingredient-driven cuisine in the American Southwest