What sets Chef Matt Baker apart from others in his field is his passion for local, inventive and inspired cuisine. His obsession with the culinary world started early. During holidays in Houston, he prepared pies with his grandmother, which led to enrolment at Johnson & Wales University in Miami. Baker has also earned his Certified Sommelier accreditation.
After four years in Florida venues Table 8 (under Govind Armstrong), Hakkasan, Bourbon Steak (under Michael Mina) and Little Palm Island (under Luis Pous), Baker became opening executive chef at Krish in Singapore, where he was named "The Country's Hottest Chef" by TIME. Later, after positions at Minibar by José Andrés and Robert Wiedmaier's Brasserie Beck, Baker became chef de cuisine at the historic Occidental Grill.
Paying tribute to his Texan and Southeast Asian routes, Baker's sense of adventure is evident in his food. Today, he is thrilled to bring a new culinary experience to Bethesda with City Perch Kitchen + Bar, serving up comfort food with a contemporary twist.