Executive Chef Barry Smith

Like most chefs Barry Smith started at the bottom of the chain washing dishes. Working in a restaurant atmosphere became an exhilarating experience. Shortly after he attended Johnson & Wales. Upon graduation his career skills rapidly developed. In the following years he worked his way through many of Virginia's local culinary institutes such as Stove, Terrapin, Fire & Vine, 37 North and Eurasia. Finally settling at Commune under owner Kevin Jamison, where he states "He is living his dream".