For us to help, we need help.

From wildfires in Hawaii to hurricanes across America, and every crisis in between, Southern Smoke Foundation is there for food and beverage workers. We keep families safe in their homes. We keep the lights on for thousands. We keep the industry moving.

But for us to grant emergency relief funds to our applicants, we need funding, too.

Help us help someone today.

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Napa, CA /

Stephen Barber was born in Kentucky and started his career at Oxford, Mississippi’s City Grocery under chef John Currence. After spending time at Miami’s Norman’s under chef Norman Van Aken, Barber headed to the Bay Area. A stint as executive chef at San Francisco’s MECCA led Barber to open his first Napa Valley restaurant Barbers Q, which was named a Michelin Bib Gourmand. In 2011, Barber joined Long Meadow Ranch in St. Helena, California, to head up Farmstead at Long Meadow Ranch. Barber leans on his Southern roots in an ingredient-driven approach at Farmstead, where he serves as director of culinary operations and executive chef.