- Özgür Töre
Javier Cuesta has been appointed executive chef at Georgia’s award-winning Barnsley Resort.
In this leadership role, Chef Cuesta is responsible for overseeing all culinary operations of the resort’s three onsite restaurants, leading and managing the culinary team for the restaurants and supervising an extensive banquet operation for weddings and group events across the resort’s 3,000 acres.
Chef Cuesta brings with him more than 25 years of culinary experience at world-class resorts and upscale restaurants. Prior to joining Barnsley Resort, Chef Cuesta served as food & beverage director of Aimbridge Hospitality in St. Croix, and before that, as executive chef at The Cavalier Virginia Beach, Autograph Collection. Throughout his career, Cuesta grew his international knowledge and expertise through various positions at prestigious resorts and restaurants in Pennsylvania, St. Lucia, Puerto Rico, Portugal and more. Cuesta completed his formal culinary training in Paris where he earned a degree in French gastronomy from the Ritz Paris.
“Chef Cuesta joins Barnsley Resort at an integral time for our culinary program and we’re thrilled to have him on board to lead the team,” said David Friederich, president, Barnsley Resort.
“His classical training combined with extensive experience working in resorts makes him an ideal executive chef at the resort. We look forward to seeing how he elevates and innovates the dining experiences for our guests and members.”
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 complements Barnsley Resort’s Southern charm, where he’s able to add his international knowledge to elevate and enhance the resort’s culinary program with world-class techniques.
