Rebecca Barron is the executive chef of Chattanooga’s renowned St. John’s Restaurant. Talented in her own right, she’s also had the opportunity to work under the well known Chef Daniel Lindley as chef de cuisine for three years before becoming executive chef two years ago. “I believe that Daniel really helped my career take off,” she says. “I have learned so much from him.”
Before joining St. John’s, Chef Barron worked in many other restaurants and capacities in the Chattanooga area -from a pastry chef to sous chef. These restaurants include Table Two Grill, The Walden Club, and Hiroshi’s Sushi.