Connor Barth
Kitchen Manager/Chef
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About
Culinary leader with a background in fine dining
Experience
Kitchen Manager/Chef at Modern Times (2025-09 – Present)
- Manage a team of 35.
- 1.2m in revenue.
- Developing and Implementing systems to streamline efficiency.
- Built a food cost model from the ground up and implemented a realized pricing structure.
- Cut labor percentage from 50%+ to under 30%.
- Worked closely with farms and small purveyors to make locally produced goods more widely available.
- Operated the kitchen when the model switched to a nonprofit to feed those in need.
- Developed a bakery program.
Sous Chef/Chef de Cuisine at Hyacinth (2024-06 – 2025-08)
Small 38 seat Italian restaurant.
- Training and leading a staff of 5.
- Menu and recipe development and pricing.
- Lead the team through a James Beard nomination in 2024.
- Coordinating social media posts and strategy.
- Implementing P&L strategies.
- Increased revenue from 800k to 1.30m.
Line Cook at Hewing Hotel (2023-06 – 2024-06)
Nordic inspired open firse restaurant on the first floor of a boutique hotel.
Line Cook at All Saints (2021-11 – 2023-06)
Small plate New American restaurant with a focus on open fire grilling.
Chef de Partie at The Bachelor Farmer (2019-08 – 2020-05)
Large Farm to Table restaurant with a focus on ingredients native to Minnesota. Received a 4 star review from the Star Tribune.
Sous Chef at Campiello (2018-09 – 2019-08)
Large suburban italian restaurant.5m in revenue.
- Managed a team of 32.
Lead Line Cook at Sea Change (2017-09 – 2018-09)
Large sustainable seafood restaurant in a historic theater.
Sous Chef at Manuel's Vintage Room (2015-04 – 2017-09)
Small 36 seat Rustic Italian restaurant focused on wine.
Education
Some college in Political Science – Valencia College (2012 – 2012)
High School Diploma – Chancery Charter High School (2008 – 2011)
