Stein’s Stories: Chris


Chris Baker, Head Chef at Winchester

Meet Chris, the man in charge of our kitchen in Winchester

After graduating catering college, Chris started his career in London at Gary Rhodes’ Michelin starred, City Rhodes restaurant – this gave him a real insight and understanding of great food. Two years in New York working under world-renowned chef Paul Liebrandt followed, before moving back to London to work with Richard Corrigan across his three restaurants; including Michelin starred Lindsay House and a year at former AA Restaurant of the year, Corrigan’s. This experience took Chris onto Head Chef positions at two seafood restaurants before he joined our team.

Always leading from the front, Chris’s passion and drive to strive for perfection on the plate is a joy to watch in our open kitchen. He loves to share his knowledge with less experienced chefs too – whether it’s during service or at regular themed masterclasses that inspire both our chefs and front of house to discover more about food.

Chris’s favourite dish on our menu to both cook and eat is shellfish ragout. The simple pasta dish celebrates mussels, crab, clams, cockles and prawns in a rich shellfish sauce – it’s very Rick indeed.