Meet Courtney Barnes of Fairburn – Atlanta Ga

Today we’d like to introduce you to Courtney Barnes.

Hi Courtney, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My journey into this industry actually started long before I realized it would become my career.

In high school, I was enrolled in the culinary arts program and was named Culinary Arts Student of the Year. I showed such a strong interest that my chef instructor began inviting me to assist her with weekend catering events. That was my first real exposure to events beyond the classroom — seeing how food creates atmosphere, memory, and connection.

I went on to attend Georgia State University, where I earned my degree in Hospitality Administration. While I didn’t major in culinary arts in college, I still took culinary electives and found ways to keep cooking woven into my life. As a Resident Assistant, I would cook for my residents to encourage attendance at meetings. I worked in the campus dining hall, and later at the Grand Hyatt Atlanta in Buckhead, where I served as a Front Desk Agent and in the Regency Club. Those experiences sharpened my understanding of service, guest experience, and the luxury side of hospitality.

After college, I joined the management training program at Chick-fil-A Dwarf House, where I spent two years. At the time, I didn’t realize how many intangible skills I was developing — leadership, operations, systems, consistency, and team management — but those lessons deeply shaped how I run my business today.

In early 2020, I returned to Hyatt just weeks before COVID hit. By June, I was laid off. But earlier that year, before the world shut down, I had created a food-focused Instagram page because I thought I wanted to be a food critic. When the pandemic forced everything to close, I pivoted — instead of reviewing restaurants, I started cooking and posting my own dishes.

That pivot changed everything.

A childhood friend asked me what menu I would create for her birthday party. After I sent suggestions, she surprised me and said, “Why don’t you just cook it?” I had never cooked for 30 people before, but I said yes. That event became my first official catering job. I created a menu board, set up serving trays, and even had someone photograph the event — something in me already knew to treat it like a real business.

From there, more friends began asking me to cook for birthdays and intimate gatherings. I officially registered my LLC in September 2020. During that season, I also ran weekly pre-order menus where clients would place orders and pick up meals — sometimes meeting me in a Publix parking lot. It was grassroots, but it built my foundation.

Since then, my business has grown entirely through relationships and word-of-mouth. I was born and raised in Atlanta, and my network — friends, former colleagues, planners, and fellow chefs — has been a tremendous blessing. I haven’t used any paid advertising (yet); my work has been spreading because someone puts my name in a room I’m not in.

I’ve now catered multiple weddings, worked on five independent films that have gone on to platforms like Starz and Peacock, and in 2023, I expanded into the private chef space. Today, I cook weekly for four families, serving anywhere from two to six people per household. In 2026, I’ve also begun traveling for private dinners and events, including Savannah, Blue Ridge, and an upcoming Tampa engagement.

Along the way, I’ve built strong partnerships with event planners — including one who I worked alongside at the Grand Hyatt years ago — as well as fellow chefs who share referrals and mentorship. Community has truly fueled my growth.

Looking back, I can see that every chapter — high school culinary competitions, hotel hospitality, quick-service management, pandemic uncertainty — was preparing me. What started as intimate gatherings has grown into a full-service private chef and catering company, rooted in excellence, relationships, and intentional hospitality.

And I’m still growing.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It hasn’t been a completely smooth road — but most of my challenges have been internal more than external.

Imposter syndrome has been one of the biggest hurdles. Even while reaching milestones, I’ve had moments of questioning whether I truly belonged in certain rooms. Comparison is constant in this industry, especially with social media amplifying everyone’s highlight reel. I’ve had to intentionally stay rooted in my own pace and not let outside pressure define my timeline.

Resisting hustle culture has also been important to me. Catering is weekend-heavy, holiday-heavy, and sometimes last-minute. In 2025, I was grateful to have consistent monthly events — often multiple weekends per month — but entrepreneurship doesn’t come with guaranteed predictability. I’ve had to learn how to pursue growth without overextending myself just to keep up appearances.

Staffing and scalability have been practical growth areas. In the early years, I leaned on close friends to help execute events. Over time, I’ve built more consistent support, but managing a service-based business where bookings ebb and flow requires flexibility and trust.

And then there’s the discipline of being your own boss. No one is structuring your day for you. I’ve had to grow in systems, boundaries, and self-accountability. My business is constantly evolving, which means I am too.

More than anything, the journey has stretched me internally — strengthening my confidence, refining my identity, and teaching me that sustainable growth matters more than fast growth. Each challenge has shaped me into a more grounded and intentional leader

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m a private chef and caterer based in Atlanta, specializing in elevated, intentional dining experiences. My work spans intimate dinner parties, weddings, film productions, milestone celebrations, and weekly private chef services for families. At the core of everything I do is thoughtful hospitality — food that feels refined but still deeply personal.

I’m known for creating intimate gatherings that feel warm, polished, and seamless. Whether it’s a curated birthday dinner for 20 guests or weekly meals for a family of six, I focus on flavor, presentation, and experience equally. My background in hospitality allows me to think beyond the plate — I’m always considering flow, atmosphere, and guest comfort.

Over the past few years, I’ve catered multiple weddings, worked on five independent film productions that later streamed on major platforms, and built a steady private chef clientele where I cook weekly for families across Atlanta. I’ve also begun traveling for destination dinners and events, which has been an exciting expansion of my work.

What I’m most proud of is that my business has grown entirely through relationships and referrals. I don’t rely on paid advertising. My growth has come from trust — someone experiencing my work and confidently recommending me to someone else. That level of organic support means a lot to me.

What sets me apart is my balance of structure and heart. My foundation in hospitality and operations gives me strong systems and professionalism, but my approach is relational. I take the time to understand my clients’ preferences, traditions, and personalities. I’m not just delivering food; I’m contributing to moments people will remember.

I’m also intentional about sustainable growth. I’m not chasing trends or virality — I’m building something lasting. My focus is quality, consistency, and care. That combination of refinement, reliability, and genuine connection is what defines my brand.

Who else deserves credit in your story?
is this for referring another person? If So Laurel Lane Jewelry -black-owned jewelry store in ponce vity maeket. Owner Charsie Edwards.

Contact Info:

• Website: https://www.cocoskitchenco.com
• Instagram: https://www.instagram.com/cocoskitchenco/
• Facebook: https://www.facebook.com/cocoskitchenco.llc/
• LinkedIn: https://www.linkedin.com/in/courtneybarnes1/

Image Credits
Most photos were taken by myself. Others taken by Khiray Richards and/or Justin Tripp