Chef Joseph Baker of Texas Spice - Biography

Dallas, Texas

September 2011

Pastry Chef Joseph Baker has lived all over North America, but he claims Roundup, Montana, as his hometown. For Baker, this meant 45 minutes to the nearest McDonald’s, so most meals were prepared at home. And it was there, in his parents’ small town kitchen, that Baker developed an appreciation for “simple food, done well.”

When Operation Iraqi Freedom began, Baker left Montana to join the military. After four years of service, he landed in Washington, DC, and decided to revisit his love for cooking. The discipline and precision cultivated as a solider in the U.S. Army lent itself well to a career in pastry, so he enrolled at L’Academie de Cuisine to learn classical French preparations using whole, natural ingredients. He refined his talents at CityZen in the Mandarin Oriental, where he interpreted American classics into works of modern art.

Baker spent a summer eating his way through Mexico City, where he fell in love with the vibrancy and soulfulness of Mexican cuisine. He then traveled just north of the border to San Antonio, Texas, where he led the pastry department at Rosemary’s Catering, served as a consulting chef at two Riverwalk hotels, and began a degree program in Business Administration. This fall, Baker makes his move to the savory side of the kitchen as the sous chef of Texas Spice at the Omni Dallas Convention Center.