About Chef Tony Baker

Executive 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:

2008: National Produce Excellence in Foodservice Award: United Fresh

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 on oceanmistfarms.com

Baker's new venture is BACON, he has followed his philosophy of "real food" and developed an English style back bacon using natural pork, dry cure with raw sugar, spices and kosher salt, it's very slowly smoked using real apple wood. Back bacon uses the loin as well as a section of the belly, the result is meaty smoky goodness. Baker's Back Bacon is available to the foodservice industry and retail via mail order.