Washington, DC (June 8, 2012) – Occidental Grill & Seafood, located on Pennsylvania Avenue just a few hundred feet from The White House, has named Baker as its Chef de Cuisine to serve under longtime Executive Chef Rodney Scruggs.
Baker’s first offerings are now featured on the updated menus at the Occidental. New dinner items include a Salted Crusted Porterhouse Steak 32 oz. for two and the Sweet Pea Ravioli appetizer. The Pan Roasted Fennel Pollen Crusted Yellowfin Tuna is also popular with guests.
The Lunch Menu includes the traditional favorite Open-Faced Jumbo Lump Crab and Salmon Cake Sandwich along with new favorites like the Roasted Lamb Sandwich. Mid-day is not overlooked with the new Light Fare menu’s re-imagined Charcuterie Board and seasonally appropriate Occidental B.L.T. All the items can be enjoyed with wine or a cocktail from the craft bar that now features “Prohibition style” drinks.
Baker’s culinary journeys have taken him around the world. He was the executive chef for Krish The Restaurant when it opened in Singapore in 2009. TIME called him the country’s “hottest chef” and Time Out stated that it was “Singapore’s newest splurge worthy restaurant.”
Previously he served as executive sous chef at Brasserie Beck in D.C. and as sommelier for Michael Mina’s Bourbon Steak in Miami.