Chef Barry Honan

Former alumnus of 3-Star Michelin Le Bernardin in NYC, Barry was mentored under Chef Eric Ripert. He made his way through their brigade system from chef de partie to lead saucier and sous chef. During his tenure, Le Bernardin was awarded best restaurant in the world twice in 2018 & 2019. In addition, he has spent time in some of the most prestigious kitchens in the country such as Eleven Madison Park, Thomas Keller's Per Se and The French Laundry as well as Jeju, the only Michelin Star ramen restaurant in the U.S. Barry has taken the knowledge he has acquired from over 2 decades in the hospitality industry and is currently setting his sights on opening his restaurant concept Lotus in St. Augustine.