He moved to Shanahan’s On The Green in 2002, where he spent nine years under the guidance of Ryan Bell. There, he worked with speciality steaks and found his true calling! He has also worked as a part of Beeftro and The Butcher’s Grill, where steaks were a key part of the menus. His flair for cooking and love of succulent steaks make him a truly exceptional chef!
Now heading up the kitchen here at Tomahawk, Barra loves to cook our namesake steak, The Tomahawk. ‘It’s a juicy, succulent, big cut of beef and it takes time to cook it to perfection’ says Barra. His favourite cut of beef? The Ribeye ‘the ribeye steak has beautiful flavour and is the perfect balance of meat and marbled fat’