Clients

Sheraton Hotel- 

Petaluma, Ca

Consultant - designed, implemented and opened the entire food and beverage operations

Executive Chef and Director of Food and Beverages

 

Culinary Institute of America

St. Helena, Ca

General Manager - Oversaw the 6 Million/year Restaurant Operations. Ran the Front Of House AOS Program. Designed and implemented the terrace dining. Redesigned the main dining room

 

M Restaurant

Metropole Hotel

Catalina Island, Ca

Consultant - designed, implemented and opened the entire food and beverage operations

 

Amy's Kitchen 

Santa Rosa, Ca

Consultant - created the Thai line of frozen meals

 

JW Marriott Hotel

Bangkok, Thailand

Consultant - Wrote and worked with kitchen and front of house staff to implement new menus for their restaurants to make their food be more wine friendly

 

Four Seasons Anamandari 

Indonesia

Consultant -Wrote and iworked with kitchen and front of house staff to implement new menus for their restaurants  to make their food be morewine friendly

 

St Francis Hotel

San Francisco, Ca

Guest Chef for 3 weeks representing Geyser Peak Winery

 

Fort Ross Vineyard

Jenner ,Ca

 Executive Chef

 

Fort Ross Seaview Winegrowers Association

North Coast, Ca

Consultant, Coordinator and Chef for their Annual Fort Ross Harvest Festival , Food and Wine Festival and Grand Luncheon

 

TRElliott Family Cellars

Sebastopol, Ca

Consultant, Chef -

Email:  barbarahom@gmail.com             Phone:  707 328-9950

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