In the farmhouse kitchens of his family, Barrett began cooking at a young age. Early recollections tell that Ken’s toy of choice were his very own childhood collection of pots and pans. Armed with a degree from Samford University and a background in business analysis, Chef Barrett dove into the culinary field. His passion for quality and thirst for artistry sent him to the kitchens and culinary studios of Paris, continuing onto an educational quest that will end with a Master’s Degree in Hospitality and Culinary Arts. Chef Barrett’s palette includes locally grown products offered in the peak of their quality, coupled with elegant and efficient service. His culinary trends have played out in events of all sizes including corporate and social gatherings with an eye for quality and the ability to stay ahead of the trends.

Chef Ken Barrett began his culinary career with Compass Group North America, providing services for a flagship account. These experiences lead him to the position as an Executive Chef in the Salt Lake City Winter Olympics, 2002, serving VIP dining in opening and closing ceremonies, and the Medals Awards Plaza. Most recently Ken held the position of Corporate Executive Chef for Everything Iz, Inc. This company began with a modest white table cloth restaurant and grew into a multi unit corporation including cafes, wholesale division, and a large catering and event segment. His team has created the distinct design for companies including US Steel, Coke USA, Belk, Merrill Lynch, and countless others.

Ken resides in Boston, MA where he has the distinct privilege of producing events with New England’s most award winning caterer, Different Tastes. As Executive Chef with Different Tastes, Ken uses his artistry with a team approach to provide their clients with unforgettable cuisine and exceptional service. Most recently, Ken has taken on the charge in leading the Different Tastes team in the role of General Manager. This position allows Barrett to use his knowledge of food and beverage operations in conjunction with his creativity to continue the growth of Different Tastes.
Ken also enjoys providing education for the industry. His design aesthetic and creative cuisine are featured on the stages of Catersource and International Association. He has also had the privilege to provide education in colleges in London and Paris on the art of catering.

Chef Barrett enjoys traveling abroad as well as both visual and musical arts.

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