Photo of Greg Baker
Photo of Greg Baker

Greg Baker

Greg Baker is a chef, restaurant consultant, and writer with almost 40 years of experience in the industry who shares his knowledge of cooking, building better restaurants, niche foodways, and sustainable practices.

Expertise: Outdoor Cooking, Sustainable Agriculture and Fishing, Restaurant Management, Vegetable Cookery, Southern Foods

Experience: Greg Baker opened his first restaurant, The Refinery, with his wife; Michelle, in 2010 in Tampa, FL. His menus incorporate the flavors of the vast country sides from across the globe, mixed with classical French technique all the while keeping in mind Florida's rich cultural history.

In 2015, the Bakers opened a second restaurant, Fodder & Shine, to celebrate and showcase the heritage foods of old Florida. Contracting with local multi-generational farmers to grow the necessary heirloom crops and provide heritage breed proteins was an essential piece of recreating menu items from the time period.

Chef Greg and The Refinery have been named in Bon Appetit, Southern Living, Conde Nast Traveler, Forbes.com, Esquire Magazine, New York Magazine, The Local Palate, USA Today, The Washington Post, Edible Tampa Bay, and Garden & Gun Magazine as well as countless local and national online and weekly publications.

In 2019, Baker retired from restaurant life and launched the Chef Greg Baker Group (CBBG), a full-service hospitality industry consulting firm, in order to share his decades of experience, knowledge, and expertise with startups and existing operators. He has since published multiple articles and essays.
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I've been at this for decades, owned restaurants, won accolades—so when will I stop feeling like a classless kitchen rat?
When you leave your restaurant late at night, your mind is still spinning and can't yet rest. Chef Greg Baker calls this "the empty hour."
Conscious or not, being a toxic boss is a choice, and these chefs are doing their best to break the cycle.
I've been at this for decades, owned restaurants, won accolades—so when will I stop feeling like a classless kitchen rat?
When you leave your restaurant late at night, your mind is still spinning and can't yet rest. Chef Greg Baker calls this "the empty hour."