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Tony J. Baker, born in Bristol, England entered the next phase of his culinary career in May of 1997 as the Executive Chef for Montrio, one of Monterey County's most popular restaurants, which is housed in the historic 1910 Monterey firehouse, has been graced with the culinary talents of this young chef. Baker graduated from culinary school in 1989 and proceeded to exercise his exceptional culinary talents at many Micelin acclaimed hotels in England such as the Lucknam Park Hotel, England's 1991 Hotel of the Year, and Hintlesham Hall, both of which are Relais and Chateaux. During this time he was awarded the 1991 Frank Hawley Medal for Outstanding Achievement in Culinary arts. During his tenure at Lucknam Park Hotel, Tony treated Princess Diana of Wales' mother, Reine Spencer, to his talents at her wedding reception. He also prepared a banquet for a conference hosted by former Prime Minister Margaret Thatcher.
Baker moved to the United States in 1994, where he was hired as a line cook for Rio Grill in Carmel, California. He was eventually promoted to Sous Chef, and after the departure of Montri's Executive Chef Brian Whitmer, Tony was offered the Chef position. The award-winning restaurant now holds many of Baker's specialty dishes including an Herb Crusted Chilean Seabass with pan roasted potatoes and marinated peppers, as well as a Bittersweet Chocolate Tart with Earl Grey ice cream and apricot coulis.
Tony is always excited about new and inventive dishes to prepare. "I'd like to think that I remain on the cutting edge of the industry. I don't want to fall into a trap where the menu seems old or outdated.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."
Tony's wife Tara is a horse trainer in Carmel Valley, and they are expecting their first child in January.
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Tony Baker |
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