ADAIRSVILLE, Ga. - Jason Starnes, executive chef at Barnsley Resort, and Evan Babb, chef de cuisine at the resort's popular Rice House, followed different paths in reaching their culinary dreams.
Starnes owned a small cafe in his hometown of Hickory, North Carolina, before moving to Atlanta, where he started a catering business, worked as executive chef at the Sundial and at South City Kitchen in Buckhead. In February 2018, he accepted his current position at Barnsley. But it's back on the family farm that a passion for farm-to-table cooking took root.
"Our farm was small," he recalls. "We grew our own produce, and we got one cow every year and we got one pig every year, and that was basically how we functioned."
Babb grew up in Cookeville, Tennessee, and developed a passion for cooking early on.