Tag Archives: Chef Q&A

Chef Q&A: Chef Harold Baker at Gary’s on Spring

Chef Harold Baker has worked in top-notch kitchens since he was a 16-year-old dishwasher at the International Market Square in Minneapolis. The Louisville native’s past employers include the Piedmont Driving Club in Atlanta, Chateau Elan Winery and Resort in Braselton, Georgia, and, locally, the Galt House and the Westport General Store. Five years ago, the 50-year-old chef opened Gary’s on Spring, 204 S. Spring Street with his childhood friend Guy Sutcliffe. At Gary’s, Baker is still very much a hands-on chef. “I am in the kitchen every day the restaurant is open,” he said. “The sauté line is set up so that 70 percent of the dishes flow through me. I set the speed and rhythm of the line. It’s hardcore, but that’s the only way I know how to work.”
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Chef Q&A — Logan Sandoval

[Originally published in the F&D Fall 2015 issue]

Logan Sandoval doesn’t look like your average chef. For one thing, he looks more like he should be running a Gold’s Gym than a kitchen. Sandoval began lifting weights in high school in Los Angeles, where he was on the wrestling team, and it is still a daily ritual. The other thing that stands out about him are his tattoos, which are a homage to his chosen profession. The main image is an octopus holding a chef’s knife and a lantern with “restaurant” written on it in Japanese. The Octopus is also wearing a traditional Japanese cooking bandana. Other images on his arms include a Chinese wok and two cocks fighting, one with a chef’s knife. The inside of his arm reads, “Cook free or die.”

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