James Beard Award winner
Tanya Baker
- Discipline
- James Beard Award winner
Portrait of Tanya Baker
i. Biography
Spanish, French, and Contemporary American cooking form a practical working range here: structure, restraint, and a hosting sensibility carried through restaurant and private-chef formats.
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The Climb
Formal training came through Le Cordon Bleu Chicago, after which the Chicago dining scene provided the working context for Tanya Baker’s progression. The opening-team role at The Boarding House in Chicago led to Executive Chef at The Boarding House in Chicago until 2017, a path built inside service rather than outside it.
Today
The present brief is hospitality at close range: hosting, feeding, and making guests feel marked by the meal.
Signature
The signature range includes named dishes and formats that move between composed restaurant cooking and direct hospitality: The Taming of the Shrew, Braised Pork Belly with Kohlrabi Slaw and Lifeway Kefir, Shaved Spring Vegetable Salad With Sun-Dried Tomato Vinaigrette, Cajun White Castle Burger, and Sujeonggwa cheesecake.
In Their Words “For me, cooking is my most genuine form of expression and gratitude. I love to host people and make them feel celebrated through food.”
Recognition
Tanya Baker has received James Beard Foundation Awards: Rising Star Chef of the Year finalist (2015). Peer-facing recognition came with Rising Star Chef of the Year finalist (2015).
FAQ
Asked of Tanya
Where did Tanya Baker train or study?
Tanya Baker trained at Le Cordon Bleu Chicago.
What recognition has Tanya Baker received?
Rising Star Chef of the Year finalist (2015).
The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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