Greg Baker at Fodder & Shine

Bio

Chef Greg Baker opened The Refinery with his wife, known for resurrecting nearly lost Florida ingredients and cooking techniques.

Accolades

  • Best New Restaurant
    James Beard Foundation
  • Best Chef (South), Semi-finalist
    James Beard Foundation
  • Best 100 Restaurants in the South
    Southern Living Magazine

My Restaurants

Behind the Scenes

Chef Greg Baker reviews  at post.venue.name
"This is just one plant of Florida Favorite watermelon that farmer Will Crum has hybridized back from near oblivion. Last year he crossed Bradford with Georgia Rattlesnake melons and I saved the seeds for this year's planting of the stain. Should be seeing the results by next month. #chefsofinstagram #flavor"
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Chef Greg Baker reviews  at post.venue.name
"A clumsy photo of a mullet bacalao croquetta with grapefruit rouille and oyster ice cream. Such is the Florida that I brought to Arkansas."
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Chef Greg Baker reviews  at post.venue.name
"Simple canapé play on the French tradition of radishes with butter and salt - with the addition of lavender, dill, and seasame - for the #bostinc Chef and Winemaker Dinner at #thehivebentonville"
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Chef Greg Baker reviews  at post.venue.name
"Getting around to the "off" part of this day off. A 3 lb bistecca al Fiorentina."
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Chef Greg Baker reviews  at post.venue.name
"Lamb belly crepinette, farro, dates, roasted carrots, snow pea, honey yogurt. Adapted from a Yemeni lamb stew, an under the radar exploration of the foods from #travelban countries. Because we all eat."
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Chef Greg Baker reviews  at post.venue.name
"This week's #travelban dish comes from Iran; a play on Asheh Kado Halwai - a stew of lentils and butternut squash flavored with turmeric and cinnamon, made vegan with mushroom and rice "meatballs"."
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