Chef Barbie Marshall is a private chef and restaurant consultant based in Philadelphia, PA. Not afraid to get her hands dirty – both in the kitchen and in the garden the southwest Philadelphia native, started cooking at the age of 5 and there was no time at all before preparing dinner was a chore. She developed a passion early on for feeding as well as teaching others to enjoy food.
Chef Barbie began cooking professionally when offered a job at Ritz Hall Catering at the age of 14. She continued to cooking for her friends while attending West Philadelphia Catholic High School. Chef Barbie attended culinary school at Johnson and Wales University in the Hampton Roads area. For 10 years Chef Barbie worked in restaurants including: The Smokehouse & Cooler, Cuisine & Company, Cobalt Grille and Todd Jurich’s Bistro. It was during this time she became avidly committed to local, sustainable ingredients.
Chef Barbie returned to Philadelphia cooking at The Philadelphia Fish & Company, 1224 Raw, Rx Restaurant, and SOOP Catering. In 2007, Barbie’s research and work on sustainable foods led her to accept a position as a farmer in Lancaster County. Her years of farming combined with her culinary work led her to be called The Farming Chef as she utilizes ingredients she has grown from the soil to the plate.
A champion for sustainable foods and a healthy approach to eating, Chef Barbie launched into the national stage when she finished as a finalist on Hell’s Kitchen Season 10. Chef Barbie has been invited to participate in celebrity chef appearances and demonstrations from coast to coast, to speak on panel discussions ranging in topics including: “Women in the Industry,” “Food TV Today,” and “Sustainable Farming.”
Chef Barbie returns this fall to Hell’s Kitchen in it’s 17th season as an All-Star. Chef Barbie also contributes weekly to Small Bites Radio show on Wildfire Radio.
