Hello, my name is Casey Barnes! I have been in the hospitality industry since the age of 15, but cooking since I was old enough to turn the hand crank on my mom’s pasta roller. My culinary focus can be narrowed down to three main categories: nutritional, simple & clean. Choosing ingredients that are at their peak allow me to assemble dishes that are aesthetically pleasing, flavorful, easy to digest and have a positive impact on health and wellness! Our philosophy is respect for food, not only knowing what you are serving, where it came from, but how you treat it with a gentle finesse to yield a beautiful product.I have over 20+ years of professional culinary experience hailing from local places such as Purple Café & Wine Bar and Luc Cafe where I was privileged to work with renowned Seattle Chef Thierry Rautureau. In late 2010, I went on a culinary excursion spending 2 years training at Farmshop LA under Chef Jeff Cerciello and Chef Mark Hopper, and the following year with Chef Fred DeAngelo at Ola Turtle Bay on the famed North Shore of Oahu, Hawaii. This was a result of a win on Food Networks CHEF WANTED series with Anne Burrell. Returning to Seattle in 2013 with my beautiful wife and business partner Melinda, we brought home what we experienced and learned throughout our journey. We opened Barn & Field, LLC catering in 2013 and have had a wonderful experience working with our favorite PNW ingredients and clients. We opened and operated Barn & Field Cafe and Bakery at Swanson's Nursery from 2015- 2021, and have also had opportunities as a private chef in Seattle Households. During this time, I have been privileged in cooking for many Seattle families, charity events, special occasions and even President Bill Clinton. I look forward to working with you!