It is with great sadness that we note the passing of former Bambara Executive Chef, Robert Barker. For four years, Barker served as not just Bambara's chef, but Bambara's heart. He was a man with large appetites for great food and drink, and for life in general - a genuinely warm and funny guy, who touched everyone who came in contact with him. His talent in the kitchen was formidable and his cooking could make you weep. And, he was immensely generous in every way.
Barker came to Salt Lake City to work at Bambara following stints in New Orleans and Texas, where he learned to cook the hearty, zesty, Southern-inspired fare that I've missed ever since he left. In particular, I long for his amazing turducken and maque choux, which were Bambara staples for years during Mardi Gras season.
Our condolences to Robert's family and friends. We will all miss you, big guy.