Chef Jason Baker
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Photos by:
Tracey Buyce Photography

"I wonder what that would taste like…?"

This was a distinctive moment in the beginning of Chef Jason’s life. He was very young and looking at the thickness of the paint on a Jackson Pollock painting, and making the connection between food and art. Food and art remained a focus of Chef Jason’s life as he worked in restaurants to make his way in school with an art major. He began to realize that he could stimulate more senses than just the eye by using food as a medium. This was how he learned to love using food to express his skills with flavors and presentation.

The first place that taught him many lessons in flavor combinations was when working for Chef Paul Purdhomme in New Orleans. Chef Jason then moved on to work with Chef John Harris (2000 Best New Chef -Food and Wine Magazine) and then Chef Jean Claude Te Laude (Louis XV1) in Long Island.

After gaining vast experience with these highly esteemed Chefs, Jason then decided to achieve a diploma from Le Cordon Bleu to yet further his education and knowledge. He graduated in the top of his class with a Diplome de art Culinaire. This is also where he met his wife, Suzanne. (Pastry Chef at the Inn)

After graduating Jason gained a new, “modern” view on food while working as Sous Chef at “Hugo’s” in Maine, under Chef Rob Evans (2004 Best New Chef Food and Wine Magazine). It was then, armed with new knowledge, he decided to return to upstate NY where he was born and raised.

Chef Jason then opened a restaurant (JT Bakers) in Greenwich NY with his wife where after only being open for 6 months, the restaurant was rated four out of four stars (Times Union of Albany – Food Writer Ruth Fantasia) at that time only four restaurants had ever been given this rating. After a few years, and feeling a fulfillment with the accomplishments of the restaurant, Chef Jason decided to move on to The Inn at Erlowest and join the team as the Chef de Cuisine.

Chef Jason loves being a chef in upstate NY and feels lucky to live in a place with such a strong connection to the agriculture scene. It is truly a pleasure for him to work in such a beautiful place where fresh ingredients come in abundance.