Victor Barry’s culinary endeavor was inspired at the early age of 13, working alongside his uncle at a small pizzeria in his hometown, Niagara-on-the-Lake. Progressing from the simple means of a weekend job, Victor next pursued a high school co-op placement at the Prince of Wales Hotel where he worked under the tutelage of Executive Chef, Lee Parsons. Victor refined his basic skills in the kitchen with Lee Parsons and thus, a new chef was born.
With experience comes opportunity, and so Victor migrated overseas to spend 2 years as Chef de Partie at the 2 Michelin Star rated Gidleigh Park Hotel in Devonshire, England. Making 6 different breads starting at 6am each day with Executive Chef Michael Caines taught Victor the values of discipline, accuracy and precision.
Upon his return to Ontario, Victor had the opportunity to meet the Executive Chef of Splendido, David Lee. David invited Victor to become a part of his kitchen team at Splendido, taking on a mentoring role and teaching Victor about smart business practices and the bottom line for achieving success in the industry.
Victor was most recently Chef de Cuisine of Splendido, taking on the responsibility of Chef David’s kitchen, and allowing David time for his new venture, Nota Bene Restaurant. Together with Carlo Catallo, Victor purchased Splendido on July 1, 2009. When he is not at Splendido, Victor seeks inspiration at places like the Food Terminal and local farms across Ontario. He is actively involved in the local culinary community through teaching cooking classes at Humber College and participating in charity dinners throughout the province.