Chef Carlos Baez:
Carlos Baez was born and raised in Mexico City. His affinity for food really took hold in high school when he would help his father in one of his three taquerias after school. He then applied for, and attained, his first real cooking job at a Japanese restaurant in Polanco, a suburb of the capital city. Then came the decision to move to the States in 2000.
It didn’t take long for his talents to land him a job at Seaside Johnny’s in Rye, NY where he spent seven years, the last three as SJ’s sushi chef, honing his familiarity with all varieties of fish. 2007 saw a change in venue for chef Carlos to La Panetière, where he mastered the work of four stations in their fast-paced kitchen. Next came an opportunity to learn a more farm-to-fork approach at Napa & Co. in Stamford. Along with the change in location came yet another change in title, he was now Chef de Cuisine. It was there that he perfected all the tools necessary to lead him to his current position as Executive Chef at the Spread.
His extensive, varied background serves him very well in creating the dishes on the Spread’s ever-evolving menu…influenced by all culinary corners of the world.
Evidence of his skills has been immediate and consistent…rave reviews from food critics and bloggers have continued to follow chef Carlos. Most recent accolades included Connecticut Magazine Reader’s Poll citing his to be the Best Apps in the state, helping the Spread to win the award for Best New Restaurant and a second place nod for Overall Excellence. His brunch creations also took third place, in a very tough category.