Summit Grill and South of Summit Taqueria & Tequila
Executive Chef Conrad Barbera joined Summit Restaurant Group in January 2020 to oversee the operations at Summit Grill and South of Summit Taqueria in the Waldo Neighborhood of Kansas City. As Executive Chef he oversees the day-to-day operations of the main kitchens and ensures the best quality products are utilized.
Chef Barbera attended Louisiana State University studying Engineering when he received his first restaurant job as a sauté cook with Semolina Restaurant in Baton Rouge, Louisiana. It was here he fell in love with the pace and intensity the kitchen atmosphere provided and quickly progressed to kitchen manager. After Hurricane Katrina he pursued his passion for cooking and attended Johnson & Wales University to hone his culinary skills. During this time, he made his way back to New Orleans, Louisiana post-Katrina and worked at Lüke Restaurant one of John Besh’s kitchens in the heart of the Central Business District.
Prior to joining Summit Restaurant group, Chef Barbera spent the last 13 years with McCormick & Schmick’s Seafood Restaurant where he started as a saute cook during culinary school and progressed through the ranks of Sous Chef, Executive Chef, Task Force Chef and finally Regional Chef overseeing 12 units on the East Coast and in Minnesota. He was integral in developing new training programs for the concept and creating recipes and dishes that were featured across the country during promotions.
Before placing his roots in Kansas City, Chef Barbera spent the last year living in a self-converted camper van traveling the mid-west visiting locales such as Yellowstone National Forest, Bryce Canyon National Park, White Sands National Park, Arches National Park and Jackson Hole, Wyoming where he enjoyed camping, back country hikes and cooking outdoors.