Kelly Sherman, General Manager
Kelly believes that great service starts with the welcome and subsequent anticipation of every guest’s needs. She operates with a philosophy of creating an attentive yet unobtrusive experience.
As a child Kelly first realized her passion for food while accompanying her father on business trips. That fateful moment first occurred at La Tour restaurant when she ordered Pheasant under glass. “The experience of that dish together with the service and style in which it was served forever hooked me to the wonders and excitement of what a great dining experience could be,” Kelly recalls.
Kelly turned her passion into a career that has spanned hospitality, food, marketing and executive management. In her professional life Kelly trained at the prestigious Four Seasons Hotels and Resorts and subsequently worked alongside some of the most notable Chefs and Restaurateurs including; Alice Waters at Chez Panisse, Barbara Tropp at China Moon and Robert McGrath – 1988 Food & Wine Chef of the Year.
In 1996 Kelly opened MECCA Restaurant in San Francisco. As General Manager, she operated and established one of the most successful and memorable restaurants of the decade. Her experience and style came together in an artful balance of fine dining service, a high energy social environment and crowd control!
In her role as General Manager of BarBersQ, Kelly seeks to introduce a new standard for the casual dining experience. Her goal is to establish BarBersQ Napa as the model and guide for future locations; offering warm, knowledgeable and attentive service, serving local quality fare at value prices.
Joey Ray, Chef de Cuisine
Richard Joey Ray’s passion for food began at his Grandmother’s table in Erin, Tennessee. He spent his childhood summers exploring the 2 acre garden she worked by hand; digging under rocks for Crayfish and sampling the nectar of the honeysuckle from the vines.
Joey’s passion became his profession. He attended The Culinary Institute of America in Hyde Park, New York. He went on to work at various restaurants in Tennessee, including the highly regarded French venue, The Wild Boar. A small family owned restaurant, The Southernaire, in his home town of Erin, holds the place as most influential in his early career. Reminiscent of his Grandmother’s home cooking; soulful southern fare sourced from local gardens – turnip greens and okra from Leroy’s garden, fresh catfish from the nearby lake.
BarBersQ inspired him to reclaim his roots and embrace the American Heritage Fare that was such an important part of his years growing up in Tennessee. Starting as a Sous Chef when the restaurant opened in 2007, Joey Ray has recently been named Chef de Cuisine.
Joey Ray’s passion and integrity involving food is consistent with the Concept of BarBersQ; local sources, including our own home gardens at Tucker Ranch, simple American Fare with Southern sensibilities.