Check out our incredible story!
Bleu Barn Bistro began…
as the love child of Chef Tara Diamante and Chef Brenton Ebersold in May of 2014. Both Chefs have always enjoyed the seasonality of food and the freshness that this area has to offer. After meeting at Johnson & Wales in late 2008, they kindled a complimentary cooking style along with a vast variety of techniques and expertise.
Chef Tara began cooking early in her life in Lake Mary, Florida at Chef Voila, where she also taught culinary classes. After moving to Charlotte, NC for culinary school, she dominated the city with her wide variety of culinary experience. Not only did she offer previous food truck experience, she has also spent time with a high-end catering company, worked on a farm and assisted with opening a local restaurant.
Chef Brenton began his career at 121 Main in Clinton SC. While attending Presbyterian College, he also cooked at The Garden Cafe’ in York, SC. After graduation, he quickly realized his heart was not in computer science and enrolled at Johnson & Wales University. He since has worked in a wide variety of restaurants and catering companies developing a comprehensive appreciation of cuisine.
Once the plan was set in motion, Bleu Barn Bistro quickly matured. Since hitting the streets, Chef Tara and Chef Brenton continue to produced high-quality food that highlights the natural flavors found in locally-sourced ingredients.