Chef Barry Boothe

Chef Barry Boothe was born and raised in Southwest Virginia where he resides today with his wife and four wonderful children. As he was growing up he learned basic cooking skills from his mother and grandparents which were great country cooks.

Chef Barry Boothe was born and raised in Southwest Virginia where he resides today with his wife and four wonderful children. As he was growing up he learned basic cooking skills from his mother and grandparents which were great country cooks.

While in college he decided to pursue a degree in Culinary Arts. His career took off after graduation when he became the Banquet and Catering Chef and Culinary Arts Instructor at Southeast Culinary and Hospitality College. A few years later he became Executive Chef at the Holiday Inn of Norton which helped open from ground up.

Barry worked for Levy Restaurants for seven years. He started as a part time employee and work his way up to Track Executive Chef of the Bristol Motor Speedway. During his time with Levy Restaurants he had the opportunity to travel to several cities to work with chefs at other Levy properties. After Levy Restaurants he became the Executive at University of Virginia College at Wise. Barry started working with Guest Services at Heartwood in February 2011. His specialties are American Cuisine with emphasis of the South. Barry has put an emphasis on using Farm to Table in his entire menu along with making it affordable to the every day person.