Todd Barrie started his career in the food service industry at the early age of 13. By 20, while his peers were still contemplating their major course of study at college, Todd opened his first restaurant in Miami, Florida. Todd’s creative vision and culinary talent gained him the recognition of XS Magazine’s “Florida’s Chefs To Watch.” At the age of 24, Todd opened the critically acclaimed Blue Goose Café in Pembroke Pines, Florida. Specializing in exotic game meats, Todd’s restaurant received rave reviews in some of Florida’s most respected publications, including the Miami Herald, the Sun-Sentinel, and Zagat Survey restaurant guide.
In 1998, Todd moved to California to venture even further in his culinary career. His talent was showcased through consultation on restaurant openings and catered events, including San Francisco’s largest Hawaiian Luau with over 3,000 guests. He was recognized on the “Top Thousand Chefs in America” list by the National Restaurant Association for his outstanding achievements that year. Todd moved to Los Angeles the following year to develop what became the enormously successful catering operation of Joe’s Restaurant in Venice. In 2005, Todd was asked to spearhead the restaurant and catering department of The Wine House, now known as Upstairs 2.
Todd has a natural flair for unique flavor and aesthetic appeal in all of his presentations. This combined with his capacity to bring ease and joy to his clientele have earned him an impeccable reputation for catering spectacular events.