Rebecca Barron, executive chef at St. John's and its companion restaurant, The Meeting Place, developed an early love for cooking, preparing meals for her family as a child in her home in Milwaukee, Wis.
"I learned how to make bechamel and roux from the Betty Crocker cookbook when I was 10," she recalls, adding that Julia Child made a huge impression on her about the same time. "She was probably my first major influence. And Anthony Bourdain's 'Kitchen Confidential' made me want to be a part of a kitchen family. Also I think I just loved eating so much that I had to figure out how to feed myself."