Chef Thomas Barry

Chef Barry's culinary tour began as cook at Restaurant Lafite at the Registry Resort in Naples, Florida, then, as Chef de Partie in the kitchens of the Garden City Hotel in New York. From there he became sous chef at the acclaimed La Cucina Toscana in Bonaventure, Florida. In 1996, Chef Barry was asked to take the helm of the Fairview Restaurant at the Washington Duke Inn in Durham, North Carolina. Tom's culinary skills and leadership help the Fairview restaurant earn AAA's and Mobil's highest awards. John Mariani, of Esquire Magazine handed Tom national recognition as the young American "Chef to keep your eye on."

Chef Barry has been pursuing his love of Italian and seafood cookery at Garibaldi's for more than 10 years now. Tom's consistency, creativity and love of Italian and seafood cookery are evident in every dish.