Executive Chef Tony Baker

Baker moved to the United States in 1994, where he was hired at Rio Grill in Carmel, California. He was soon promoted to Sous Chef, and after the departure of Montrio's Executive Chef, Brian Whitmer, 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 apple curry butter, Beer braised Veal Cheeks and a Small Bites selection on the Menu consisting of little greats such as Roast Beef and Yorkshire pudding.

Tony 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 I don't want to fall into the trap of allowing the menu to become old and outdated.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."