Culinary World-Traveler Chef Javier Cuesta Elevates Southern Cuisine at Barnsley

April 18, 2023

Barnsley Resort Executive Chef Javier Cuesta has brought extensive culinary experience and culture to the South, using traditional French techniques to transform Southern cuisine. His experience allows him to elevate farm-to-table cuisine, partnering with local purveyors like Benton Farms Ham, Sweetgrass Dairy, and Space Farm Mushrooms.

Throughout his career, Chef Cuesta has been recognized as a visionary chef and is known as an expert in culinary arts trends. His global experience working at top resorts and restaurants in Pennsylvania, St. Lucia, Portugal and more complements Barnsley Resort’s Southern charm. Originally from Spain, Chef Cuesta completed his formal culinary training in Paris where he earned a degree in French gastronomy from the Ritz Paris.

Cuesta's unique approach to cooking has led to some exciting menu items at Barnsley Resort, including a fried quail dish prepared using the French sous vide technique, which is often sourced from guest hunting on the property's 1,800-acre preserve. Other highlights on the menu include Spanish jamon and a selection of dishes prepared on the resort's barbecue facilities, such as caja china (a whole suckling pig prepared Cuban-style) and rotisserie chicken.

Barnsley Resort is a must-visit destination for foodies in the South.