Food and travel enthusiast Rachel Barnett brings passion, a hardworking attitude and penchant for Italian cuisine to her new position as the pastry chef for both Colletta and Oak Steakhouse at Avalon. Prior to joining Indigo Road’s Alpharetta family, Barnett served as a junior sous chef at sister restaurant, Donetto, in West Midtown.

Inspired by independent female chefs like Helene Darroze and Angie Mar, Barnett began her culinary journey at Schoolcraft College in Livonia, Mich., where she graduated with an associate degree in culinary arts. After graduation, she chose to continue her education at the Italian Culinary Institute in Calabria, Italy, where she received a master’s degree in Italian cuisine. During that time, Barnett served as the only female participant in a culinary competition in Lublin, Poland, where she took home the fifth-place prize.

A native of South Lyon, Mich., Barnett relocated to Atlanta in June 2017, where she soon after joined the Indigo Road Hospitality Group team. When she’s not crafting intricate pastries, Barnett can be found reading and studying culinary craft at her home in West Midtown, or traveling to experience new cuisines as a means of inspiration.