
I first met Chef Rebecca Barron in 2018, the year before she became a semi-finalist for the James Beard Award for Best Chef in the Southeast. At that time, she was executive chef at St. John's, a beautifully appointed, chic, fine-dining restaurant located in the heart of Chattanooga, Tennessee in the former St. John's Hotel flatiron building. The building was originally constructed in the early 1900s, then brilliantly renovated in the 1990s by a local preservationist and architect.