Cummings, a graduate of The Art Institute for Culinary Arts, completed a year-long internship, with Hyatt Hotels & Resorts, in Saipan, a small island north of Guam, before becoming the kitchen supervisor at The Driskill in Austin, Texas. She went on to take a position at Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch where she was a corporate management trainee. Her most recent position took her to the Andaz Scottsdale Resort & Bungalows as the restaurant Sous Chef for Weft & Warp Art Bar + Kitchen before joining the Barrel & Bushel team.
After finding his passion for the culinary arts in 2004, Garcia started his career at the Renaissance in downtown Phoenix specializing in large event catering. Though he has rubbed elbows and worked with many famous faces throughout the years, his most notable culinary adventure gave him the opportunity to personally prepare a meal for the Reverend Jessie Jackson. In 2018, Hyatt Regency Phoenix welcomed him as a culinary supervisor before making the move to the Barrel and Bushel team.
Klus, a veteran of the service industry, graduated with a degree in hospitality from Northern Arizona University and has spent the last 20 years chasing her passion for food and beverage. Kicking things off as a greeter at a Joe’s Crab Shack, she worked her way through the ranks at various restaurants, from smaller “mom & pop” operations to fine-dining establishments, eventually bringing her to Hyatt Hotels in California. In 2011, she joined Hyatt Regency Phoenix as the Manager for Networks Bar & Grill before gaining experience in other areas of the hotel. As a seasoned food and beverage leader, she was brought on to lead the Barrel and Bushel front-of-house team in early 2019.