Acclaimed Chef Eric Baker, most recently of the Buckhead Restaurant Group's Lobster Bar Sea Grille, joined Max's Harvest ( as Executive Chef in 2013.

Prior to serving as the Executive Chef at the Lobster Bar Sea Grille in Fort Lauderdale, Chef Baker was the Executive Sous Chef at the W Hotel in Fort Lauderdale and the hotel's Steak 954, both Starr Restaurant Group establishments. He also held sous chef positions with Chops Lobster Bar in Boca Raton and Caf Boulud at the Brazilian Court n Palm Beach.

Chef Baker continues in the fine tradition of acclaimed Chefs at Max's Harvest, which has received numerous accolades, including being listed in Zagat Miami 2013 and Best Restaurant in Palm Beach County in 2012 by the New Times Broward/Palm Beach.

Previously, Chef Baker was Chef de Partie at Restaurant Market in Paris, a restaurant of Jean-Georges Vongerichten and served in the kitchen at L'Espadon, Ritz Hotel Paris, and Louis XVI in Patchogue, New York.

"We are delighted to welcome the acclaimed Chef Baker to the Max's family," said Dennis Max. "He will be instrumental as Max's Harvest continues to expand its network of local farmers who produce the highest-quality, sustainable ingredients for the eatery's farm-to-fork cuisine."

Learn More About Eric Baker

What is your earliest memory involving food or wine?
After a long awaited peking duck dinner in a legendary Chinese restaurant in San Francisco's China Town, jet lag kicked in prior to the meal sand my 7 year old self fell asleep face down on the table missing the entire meal.

If this is your first year participating in SOBEWFF, what are you most looking forward to?
Most looking forward to sharing our world class cuisine with world class talent.

If you could cook with anyone in the world, who would it be?
My current kitchen staff.

I never leave home without my:
epi pen!