Robert Barker R.I.P. | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Robert Barker R.I.P.


1 comment

It is with great sadness that we note the passing of former Bambara Executive Chef, Robert Barker. For four years, Barker served as not just Bambara's chef, but Bambara's heart. --- He was a man with large appetites for great food and drink, and for life in general - a genuinely warm and funny guy, who touched everyone who came in contact with him. His talent in the kitchen was formidable and his cooking could make you weep. And, he was immensely generous in every way.  

Barker came to Salt Lake City to work at Bambara following stints in New Orleans and Texas, where he learned to cook the hearty, zesty, Southern-inspired fare that I've missed ever since he left. In particular, I long for his amazing turducken and maque choux, which were Bambara staples for years during Mardi Gras season. 

Our condolences to Robert's family and friends. We will all miss you, big guy.