Chef Christopher L Baker (a.k.a. Tigger)
This a new brand lead development page. I am in the process of getting my fans to post reviews. I also have an 'International Food Manager License' which this system currently doe not have a listing to verify. A copy is posted in my image portfolio.
Biography
Chef Christopher L. Baker (a.k.a. Tigger) was born in Annapolis, Maryland and raised in the Chesapeake Bay Area, specifically Ellicott, City, started his love for cooking at seven years old. Spending quality time with his grandmother Flora Baker cooking German cuisine and local stand-byes his love for food exploded. Being a latchkey kid cooking dinner from then on was practically an every night endeavor through the end of high school for his Mom Rita, Dad Jack and Sister Jackie and countless friends and other family members.
Following high school at 'Mount Saint Joseph College' in Baltimore he went off to college to Frostburg State University of Maryland. After pledging 'Delta Phi Omega', Chef Baker was constantly cooking and competing against other fraternity brothers and other classmates and towny's. In such a cold place eating is essential for survival and the off campus home kitchens had no lack of competition. Chef Baker paid his way through college by working his graphic design business, music producing and cooking in numerous restaurants in the region learning everything possible about the hospitality and restaurant business. Following a nonstop six intense years of busting his ass he finally graduated from FSU with the BFA in Art & Design with concentrations in Business Marketing, Art History, Photography and successfully winning his senior class art show.
Post graduation he relocated to the Denver Metro Area to enjoy the epic mountain sports and to be near his sister. During this time he worked his private advertising, marketing and Internet businesses to save to one day start his own restaurant. Meanwhile, he worked hard at studying in perfecting his culinary craft, cooking anywhere or place and chance. He did not work in any commercial kitchen at all for twenty years!
Needing a change he decided to make a permanent move to the 'Texas Coastal Bend Region' specifically Rockport/Fulton and Port Aransas, Texas about four years ago after a life defining/changing encounter while visiting he found he belongs here. He made a strategic move to work for a local restaurant food delivery business in marketing, advertising and IT. Which put him in every type of restaurant in the region. As a result he partnered with Chef Keith Sisson of the famous 'Louisiana Grill'. Next, he was to co-found 'Sulla Costa Italian Ristorante' in Fulton as General Manager and Head Chef working with Executive Chef Tomcat/Partner. Sadly the restaurant was totally destroyed four months after by Hurricane Harvey.
Days after Harvey, Chef Baker, worked with the Cajun Commissary in feeding over 13,000 people in six weeks from the beach and downtown area of Rockport. Making certain the Port Aransas was not forgotten and sent all extra supplies, materials and food with assistance from Amy Montgomery and the 'Cajun Army - Klyde', 'Navy - Keith Bryant' and 'Commissary – Tiffany Theriot', to 'Roberts Point Park' and the 'Cowboy Church' after a plea for help from Bron Doyle a local resident, businessman and hero.
As things stabilized Chef Baker was asked by Restaurateur, Mixologist and Chef, Chris Fox, of '495 Chesapeake Eats' in old downtown Rockport to assist him as Head Chef to restart his restaurant and went back to work. Chef Baker excepted the position temporarily as a necessary steppingstone to launch his next restaurant and simply could not deny a friend and supporter in need.
After successfully helping Chef Fox he accepted an offer as Executive Chef for a downtown Corpus Christi restaurant, not to be mentioned. After being established, up, and running he was removed from his executive chef position because the ownership would not pay him what he deserved and was promised. A sad reality of what many chefs go through in the course of their career. Many people don't realize this is a tragic ongoing industry issue. Chef Baker is working on awareness and finding a way to prevent this type of underhanded abuse and hopes this competition may lend it's reach and influence to do something about it...
As Karma would have it, he followed a tip from a friend and ex-employee of 'Sulla Costa', Ali Doyle, and visited with Master Chef Billy Joe Wilson at 'Billy Joe’s Craft House' in Port Aransas and was fortunate to find a new home at such an excellent restaurant. As a result Ms. Gena Bonner of the 'Port Aransas Chamber of Commerce' reached out to him and asked him to participate. Once receiving the blessing of Chef Billy Joe he accepted the 'By Air' category at 'The Brewery' and competed on Friday October 5th 2018.
Chef Baker is in the process of finding a solid financial partner to back and create a unique restaurant in the region the like's it is never seen before which is desperately needed and wanted. Meanwhile he loves to work as a private chef in the local area.
Chef Baker was recently honored and humbled to have been selected to compete against the very talented top 33 Chefs in Texas during 'Octoberfest 2018' in Port Aransas, Texas. He thanks the 'Texas Star Chef Throwdown' organization and the 'Port Aransas Chamber of Commerce' for the invitation to compete and most of all, thanks the sponsors and fans for their prayers, love and support.
Contact Chef Baker for any type of event small or large to enjoy his unique spin on any cuisine!
