Bacon the way it's suppose to be!
831.250.0606

Executive
 Chef Tony Baker began his career in England. Following his graduation from culinary school in Bristol in1989, Tony worked in several highly acclaimed restaurants around the country including Hintlesham Hall and Lucknam Park Hotel. In 1994, Chef Tony made the jump to the states.

A celebrated chef and local radio and television personality, Chef Tony has appeared on “View From the Bay”, “Bringing it Home”, “The Rosy Chu Show”, and many other local favorites. He has also appeared on national television as the face and voice of the Ove Glove, and is now the spokesperson for the newest culinary device, Pogo Whisk. Throughout the years, Chef Tony has demonstrated an uncanny ability to bring people together for fabulous food and unforgettable moments, doing his part to elevate the nation’s culinary standards. Chef Tony is often seen offering up his talents for local causes and community events. Because of his long-term relationship with grower, Ocean Mist, he is regarded as the “Artichoke Chef”.

For 17 years, Chef Tony Baker and Montrio Bistro have celebrated the heritage and craftsmanship of local purveyors. From seed to fork, Montrio’s ingredients and menu change with the seasons, just as nature intended. Montrio and Chef Tony are proud to continue that focus, putting emphasis on the delectable, seasonal ingredients that come from the areas local farmers, ranchers and fishermen.

Chef Tony’s commitment to sustainable ingredients and local growers has earned him praise and acclaim on a national level. Tony’s awards and accolades are extensive, from the United Fresh Produce Excellence award to the American Culinary Federation’s “Celebrated” Chef of the Year award to Edible Magazine’s Chef of the Year – Monterey. Chef Tony Baker continues to capture the attention of discriminating palettes across the globe.

Unable to find bacon that met his high standards for freshness and ingredients, Chef Tony founded his own brand in 2011, aptly named Baker’s Bacon. “I found the need for truly hand-crafted British style, dry cured, farmhouse back bacon from quality, natural pork.” After months of taste testing and research, Chef Tony now offers three styles of bacon, selling primarily to the California foodservice industry.

http://www.montrio.com

http://www.oceanmist.com/ask-chef

Media Contact:
Chatterbox, Marci Bracco
Email: marci@chatterboxpublicrelations.com


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