Meet Chef Barber
Chef Dennis Barber got his first taste of the restaurant business while attending college in Hammond, LA. One of the grand historic homes in town was being renovated as a fine dining restaurant. The place was charming and offered an exceptional dining experience in the small town 50 miles north of New Orleans. Dennis grew up in New Orleans and was thrilled to see a restaurant of this caliber in his college town. The memory of dining experiences there stayed with Dennis and he decided that one day he might like to try his hand at something similar.

“I was on my way to begin service in the Air Force right out of college, but I had already decided I would pursue owning a restaurant after retirement from service.” After 9 years in service, Dennis gave in to the beckoning call of a restaurant. “I called the guys at the restaurant in Hammond and asked for any advice they might offer. After they finished laughing, they told me I had better learn the kitchen if I intended to own a restaurant. It seemed like sound advice, so I enrolled in a culinary program in New Orleans.”

Dennis worked at the Westin Canal Place in New Orleans where he was certified as a cook in the American Culinary Federation. He stayed on with the Westin after certification and held positions of Banquet Chef, Fine Dining Chef and Executive Sous Chef. He left the hotel and began searching for the right location for his dream.

Twenty years later, the dream suddenly materialized. “I had all but given up on ever owning a restaurant when the opportunity to refurbish an old garage in Hayesville, North Carolina fell into my lap. I won’t say it has been easy, but I’m so grateful for the chance to make a mark here”.

The Copper Door opened in March of 2007. Chef Barber “put the place in idle” after the severe market decline in September 2008 and re-opened the doors in May 2010. In the meantime, he was instrumental in a coalition to change county regulations to allow alcoholic beverage sales. The Copper Door was remodeled while in idle mode to add a full bar and award winning wine cellar.

To All My Guests:
Thanks for your support. I hope I have a chance to speak with you whenever you are here. As much as I love being in the kitchen, I do regret that at our busy times I'm not always able to speak with each of our guests.

Chef Dennis Barber