Tony Baker -
Executive Chef / Partner
Tony J. Baker, born in Bristol, England, Executive
Chef and Partner at Montrio Bistro, a fine California
restaurant housed in Monterey’s historic 1910 firehouse.
Baker’s professional background is notable.
After graduation from culinary school in 1989, Baker
began making a reputation for himself in England at several
Michelin-acclaimed restaurants. These included the Lucknam
Park Hotel, England’s 1991 Hotel of the Year, and
Hintlesham Hall, both of which are noted for their fine
cuisine. In 1991, Baker was honored with the Frank Hawley
Medal for Outstanding Achievement in Culinary Arts. During
his tenure at Lucknam Park, Baker displayed his skills
at such events as the wedding of Raine Spencer, stepmother
of the late Princess Diana of Wales, and at a banquet
hosted by former Prime Minister Margaret Thatcher.
Baker moved to the United States in 1994,
where he was hired at Rio Grill in Carmel, California.
After the departure of Montrio Executive Chef, Brian
Whitmer, Baker was offered the Executive Chef position
at that restaurant.
The award-winning Montrio Bistro now serves
many of Baker’s specialty dishes. They include
Wild Salmon with carrot and potato confit, Beer braised
Veal Cheeks and a Small Bites selection on the Menu consisting
of little greats such as Roast Beef and Yorkshire pudding.
Chef Tony is very aware of issues in his community,
often offering his skills to local charity and community
events, raising money in most cases for local children’s
charities. He has recently been featured in the national
TV commercial for the "Ove Glove" and is the 2007 winner
of the Gilroy Garlic Festivals “Pro Chef Cook Off” Iron
chef format competition.
Tony, with his dedication to organic and sustainable
ingredients, is always excited about preparing new and
inventive dishes. “I’d like to think that
I remain on the cutting edge of the industry. I don’t
want to fall into the trap of allowing the menu to become
old and outdated. I expect our guests are interested
in new and innovative meals that will enhance their dining
experience, and I want to provide that for them every
time they visit us.”
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