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.

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 8 years.

Pam Barnes is our front of the house manager and cookie baker.  Pam is very busy making all of our desserts in-house and dealing with the daily minutiae of business life.