{About the Chef}

A suburban Chicago native, Chef Debbie Barta grew up surrounded by a generous group of family and friends who instilled in her a love of great food and friendly gatherings. It was a natural progression for her to carry this passion into her life today.

Following a successful career in sales and marketing, Debbie returned to her roots to pursue her culinary artistry. She trained and graduated with an Associate Degree of Applied Science, Le Cordon Blu Diplome from the highly acclaimed Cooking and Hospitality Institute of Chicago, Illinois. During the next four years, she honed her skills under the dynamic influence of Wolfgang Puck Catering. The opportunities were tremendous and gaining experience as a prep cook, server, kitchen manager and supervisor would prove invaluable in future culinary ventures.

In 2003, Chef Barta was invited by the Executive Chef to participate at the infamous Cannes Film Festival. Her role in preparing magnificent dishes at the American Pavilion for general public and celebrity did not go unrecognized, and she returned the following year to be part of the culinary management team!

Chef Debbie’s background served her well and she worked alongside several well-known Chicago chefs and renowned catering companies before opening her current business, Chefsahoy!

Today, as Chefsahoy grows, Debbie continues to pursue her love of cooking and entertaining and sharing her passion with an expanding group of people.