Dave has been with us here at BakerStreet since 2012 (Sous Chef since 2015), but has worked in Fort Wayne fine dining for over a decade. In his time spent at BakerStreet, he has shown not only a strong aptitude for cooking and food preparation, but a passion and drive which has taken him all the way from line cook to Executive Chef. His passion for learning and cooking has driven him to continually push himself in his own culinary knowledge as well as the knowledge of his staff. With his primary focus being on modern American cuisine, he is consistently striving to create culinary standards above and beyond what you would normally expect to find at a steakhouse. Outside of work, Dave maintains his love of the culinary world by sipping rare craft beers and contemplating which would pair best with his favorite foods. Dave says he has been humbled with his new position and has promised to hold onto his willingness to learn and experiment with new techniques and ingredients.
Randy Fisher is new to our team, having joined BakerStreet in July 2016, but has been in the restaurant industry for over 15 years. After studying techniques and cooking styles from various chefs across the country, he found himself back in his hometown, Fort Wayne. He quickly made his mark at BakerStreet by earning a Sous Chef position after only a few short months and is looking forward to being a part of one of Fort Wayne's best restaurants. Having worked in both corporate and privately own restaurants, he has found it works best to combine the structure and consistency of corporate restaurants with the fluidity and creative aspects of privately owned restaurants. His favorite styles of cooking are classical French, Asian, and American contemporary cuisine...which are showcased in the many 4820 Dinner Series menus he has created. When he isn't spending time in the kitchen, he is enjoying a cold beer and a hockey game!
Mention Jose’s name at BakerStreet and the first words that
come to mind are creative and soup! Jose
is the mastermind behind 95% of the soups du jour we offer at the
restaurant. He is able to utilize and
combine ingredients to make wonderful, warm bowls of deliciousness. Along with soups, he is known for making sauces
and cremas to accompany any dish…in the blink of an eye. He is not only a major part of BakerStreet’s
success on busy nights in the restaurant, but he is a familiar and welcome face
for our off site caterings.