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Sean and Renee Baker

San Francisco, CA, USA

BIO

A native of the Lake Tahoe area of Northern California, Sean Baker was raised by a family intimately connected to the world of food.

Sean finds inspiration in the garden, in the simple beauty of the most basic elements of food. He is admirer of the different expressions vegetables have and the complexity each one brings to the table. Sean prefers to make everything by hand, using old-world and modern culinary techniques.

Sean graduated from the Western Culinary Institute Le Cordon Bleu Program in Portland, OR. He completed an externship at Millennium Restaurant in San Francisco.

After leaving Millennium he worked in several Bay Area kitchens before becoming the Executive Chef at Gabriella Café. Before leaving Santa Cruz in 2007, he served as opening and consulting Executive Chef at Bonny Doon Vineyard’s Cellar Door. In 2009 Sean opened Gather Restaurant to local and national acclaim. In 2010 Sean earned a James Beard nomination for Rising Star Chef. Also, Esquire Magazine named him Chef and Restaurant of the Year. His work was included in Food and Wines Magazine, Top 10 Dishes of the Year. He received a 4 star review by Bay Area News Group (Oakland and San Jose). Baker was also awarded Star Chefs Rising Star Chef 2013, while at Gather. In 2013, he opened Verbena Restaurant in San Francisco to enthusiastic reviews.

Renee was born and raised in the Midwest, she developed a love for food at an early age and the culinary experiences that she had as a child greatly influenced her passion for health-driven, experimental cooking today.

After graduating from Pennsylvania Culinary, Renee completed an externship at Pinehurst Resort in North Carolina where, after gaining extensive experience in all areas of the kitchen, she was promoted to Sous Chef. Eventually, her interests in the study of nutrition and vegetarian cookery prompted a move to the Bay Area.

Upon arriving in San Francisco, Renee began her studies at Bauman College where she graduated with a certification in Holistic Nutrition and Therapeutic Culinary Arts. She also worked at Millennium Restaurant where she met Sean.

For the past nine years, Renee has been working as a Private Chef.
She continues to study and travel to further develop her cooking style and skills.

We hope to share a unique and intimate dining experience with you.

EXPERIENCES