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French trained with a strong Italian cooking background, Chef Ivan Barros breaks into New Mexican cuisine.

A graduate of Le Cordon Bleu, Barros built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of multiple famed James Beard Award-winning chefs — Michael Pirolo, Nina Compton, and Scott Conant.

After launching his career in Miami at the acclaimed restaurants Scarpetta and Macchialina, Barros took his talents to NYC to be the corporate Sous Chef for Scott Conant, before making his way to Los Angeles where he spent five years at the helm of Alimento in Silverlake.