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Host an Event

Our award-winning spaces will make the perfect venue for your next unforgettable event. 

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Weddings

The architecture of the Barnes—both inside and out—provides a stunning backdrop for weddings, as well as engagement parties, rehearsal dinners, and bridal showers. With many spaces and catering options, we can accommodate grand-scale receptions, intimate parties, and anything in between.

A dedicated events specialist will support and guide you through the planning process. Other benefits include:

  • Complimentary access to the collection, gardens, and special exhibitions 
  • Complimentary parking and coat check; valet parking available 
  • On-site audio-visual support 
  • Use of Barnes images for invitations and event-related publications 
  • Gifts for guests available for discounted purchase, with complimentary gift wrapping


Garden Pavilion

Our new Garden Pavilion is a beautiful venue for receptions for up to 100 guests. Floor-to-ceiling windows open onto the garden courtyard.

  • Reception (standing): 80–100
  • Banquet (seated): 60
In the Garden Pavilion, tables set with china and wine glasses overlook a garden.

Lower Lobby Suite

Consider a bridal shower or cocktail hour in our Lower Lobby Suite, the only space in the Barnes, other than the galleries, that features art from the collection. An open-air atrium planted with sweet gum, ginkgo trees, and a variety of ferns bathes the room in sunlight.

  • Reception (standing): 125
  • Banquet (seated): 60–80
 
In the Lower Lobby Suite, two cozy leather chairs overlook an open-air atrium.

Garden Restaurant

Our Garden Restaurant can transform from casual to formal, for a relaxed get-together or a black-tie affair. A reflecting pool and surrounding flora create a private, tranquil oasis minutes from Center City.

  • Reception (standing): 80–100
  • Banquet (seated): 80
 
The Garden Restaurant overlooks a leafy courtyard.

Starr Catering Group

The exclusive caterer of the Barnes Foundation, Starr Events will create an unforgettable culinary experience for you and your guests, with custom menus and an impeccably precise service plan to match the mission of your event. Shaved white truffle served tableside, gueridon-style cheese service, and a choice of cutlery to complement a perfectly aged NY strip steak are just a few of the unexpected touches you’ll enjoy. And you’ll find that our signature approach to creating culinary experiences and our ability to interpret and feature “food as art” align seamlessly with the refined reputation and the world-class collection at the Barnes. 

 
A table is topped with an attractive array of bread, olives, and fruit.

Meet the Team

Melissa Brannon

Senior Director for Business Strategy, Barnes

Melissa is an arts advocate who brings more than 30 years of experience to the Barnes-Starr team. She values creating incredible memories for her clients and is committed to providing excellent customer service. Thrilled to be a part of a team that embodies high standards for service and cuisine, Melissa is inspired and motivated by her colleagues and clients every day.

Matt Brogan

Senior Manager for Event Operations, Barnes

A Philadelphia native, Matt received a BA from La Salle University and an MLA from the University of Pennsylvania. He has more than ten years of experience planning and executing events and programs. Matt enjoys skiing, traveling, and spending time with friends and family.

Rachel Tait

Event Manager, Barnes

Rachel brings an ability to manage multiple events with ease and grace. She is excited to provide excellent, thoughtful experiences and service to all clients. Rachel is a multilingual artist, graduate of Temple University, and a Philadelphia resident.

Christian Lindberg

General Manager, Starr Catering Group

Christian offers 25 years of experience to the Barnes/Starr team. Born and raised just outside of New York City, he began his career after attending Syracuse University. A Level II Certified Sommelier, he enjoys sharing his passion for wine. He is a proud father of two and lives in Cherry Hill, New Jersey.

Michael Rouleau

Executive Chef, Starr Catering Group

Michael began cooking professionally when he was 17. While attending culinary school, he worked in some of the most prestigious kitchens in Connecticut. Michael's interest in fine foods brought him to Philadelphia, where he honored to be named chef de cuisine at the award-winning restaurant Sbraga.

Erin Ketterer

Director of Catering, Starr Catering Group

With nearly ten years in the industry, Erin has earned a reputation as a client-focused event planner with an authentic spirit and an eye for detail. Erin believes that the most memorable events embody a sense of flow and a touch of magic. 

Katie Carter

Catering Sales Manager, Starr Catering Group

A Temple University graduate with a degree in business administration and marketing, Katie has been working in the hospitality industry for ten years. She loves bringing her creativity and passion for food, art, and music to her position at the Barnes.