Tony Baker

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, often cooking for both royalty and political figures.

In 1994 he made the move to the United States and has since then been a part of Monterey’s Downtown Dining Group, starting first at Rio Grill then moving to Montrio Bistro in 1997. Tony has been leading the team at Montrio ever since, serving up many trademark dishes. Montrio Bistro celebrated it’s 15th  year in 2010 with multiple culinary events that occurred throughout the year.

His consistent use of sustainable ingredients and local purveyors has earned him praise and acclaim on a national level. In 2009 he was awarded the American Culinary  Federation's "Celebrated" Chef of the Year award and has elevated Montrio Bistro to a "must visit" for locals and visitors alike.

Awards & Accolades Include:

National

2008: Produce Excellence in Foodservice Award: United Fresh

1999--‐2010: Award of Excellence: Wine Spectator Magazine

1995: Best New Restaurant of the Year: Esquire Magazine

Award of  Unique Distinction: Wine Enthusiast Magazine

Regional

2010: Best Chef Monterey County: Monterey County Weekly

2009: Celebrated Chef of the Year: American Culinary Federation

2002--‐2010: Best Restaurant in Monterey County:  Monterey Weekly

2008: Gilroy Garlic Showdown Winner (Iron Chef Style Contest)

Seafood Watch Ambassador: Monterey Bay Aquarium

Small Business Excellence Award: Union Bank

Certificate of Special Congressional Recognition

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. Throughout the years, Tony has demonstrated his uncanny ability to bring people together for great food, good fun, and a good cause. Often offering up his talents for local causes and community events, Tony, with his dedication to organic and sustainable ingredients, is often regarded as the “Artichoke Chef” for his long--‐term relationship with grower Ocean Mist Farms, his ongoing online “Ask the Chef” series.

Montrio Bistro Background: For 15 years, Montrio has celebrated the heritage and craftsmanship of the local purveyor. From seed to fork, Montrio’s ingredients have always changed with the season --‐--‐ as nature intended. Montrio and Chef Baker are proud to continue that focus with even more emphasis on the delicious and seasonal ingredients that come from our local farmers, ranchers and fishermen.