Chef Tony Baker started his career in England. Following graduation from culinary school in Bristol, Tony worked in several highly acclaimed restaurants around the country including: Hintlesham Hall and Lucknam Park Hotel, moving to the US in 1994. Chef Baker’s commitment to sustainable ingredients and local purveyors has earned him praise and acclaim on a national level. Chef Baker’s awards and accolades are extensive from the United Fresh Produce Excellence award, American Culinary Federation's "Celebrated" Chef of the Year award, Edible Magazine Chef of the year - Monterey and many others. The celebrated local Chef, local radio voice, and television personality with appearances among others on “View From the Bay”, “Bringing it Home”, “The Rosy Chu Show” and a national television endorsement for the “Ove Glove” is doing his part to help elevate the nation's culinary standards. Baker’s Bacon, Chef Baker founded his own brand of bacon in 2011 Baker’s Bacon. “I found a need for truly hand crafted British style dry cured farmhouse back bacon, from quality natural pork” After months of testing, he now makes three forms of his bacon and sells primarily to the foodservice industry in California, as well as via mail order at www.bakersbacon.com
