Sean is a native of Lake Tahoe, California.
 

Sean finds inspiration in the garden, in the simple beauty of the most basic elements of food. He is an 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 as a Sous Chef he worked in several Bay Area kitchens before becoming the Executive Chef at Gabriella Café in 2007. During his time at Gabriella he also 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 he was named Esquire Magazine Chef of the year along with Best New Restaurant. That same year Food and Wine magazine included his work in their top 10 dishes of the year.

 

In 2011 Sean earned a James Beard nomination for Rising Star Chef. 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.

 

In late 2013 he opened Verbena Restaurant in San Francisco to enthusiastic reviews, including SF Weekly Best New Restaurant of 2014.

SEAN BAKER

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.

RENEE BAKER

... a dinner to celebrate where we live

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