Barbara Pollastrini

Barbara Pollastrini is an Italian chef from Rome who learned to cook early, standing beside her mother in the kitchen. Those moments were not about recipes or precision, but about paying attention to time, ingredients, and the quiet way food can take care of people. That understanding continues to guide how she cooks today.

She later trained at Le Cordon Bleu in Rome, where she developed discipline and technique without losing the instincts she grew up with. When Pollastrini moved to Los Angeles, she took her time, building experience slowly and intentionally. She worked as a food stylist for film and television, as a private chef for high-profile clients, and later as an executive chef in restaurants. Each step taught her something different, reinforcing a belief that cooking is most meaningful when it remains honest and grounded.

Barbara waited to open her own restaurant because she wanted to be ready to do it on her own terms. When she opened Da Barbara, she chose to keep it small. With just nine tables and an open kitchen, the space feels intimate and calm, encouraging guests to stay present with the food and with each other.

Her cooking is Italian at heart, simple and precise. Fresh pasta is made daily, sauces are cooked slowly, and ingredients are chosen carefully and handled with restraint. She believes the most meaningful dishes are often the quiet ones, finished only when nothing more is needed.

For Barbara, hospitality is not about performance or formality. It is about attention, noticing people, understanding the moment, and creating a space where guests can relax and feel cared for. At Da Barbara, everything is done with intention, but nothing feels forced. The experience is simple and personal, the kind that stays with guests long after they leave the table.