Kendra L. Baker Joins Manresa As Pastry Chef

Kendra L. Baker will join the acclaimed restaurant Manresa in Los Gatos as pastry chef, effective August 3, it was announced today by chef-proprietor David Kinch. She will oversee all pastry and dessert production in her new position. Before joining Manresa, Ms. Baker rose to prominence as the pastry chef of Bar Tartine in San Francisco, the popular Mission District bistro opened by the owners of Tartine Bakery. She has been the pastry chef since Bar Tartine opened in November 2005.

"We are very fortunate to have someone with the Kendra's talent, drive and experience become a part of the Manresa team," said David Kinch about Ms. Baker. "I am very excited about the future and the possibilities that this new partnership presents for her professionally, and for everyone at Manresa. Together we will be contributing to the happiness and satisfaction of our guests at the restaurant."

Desserts created by Ms. Baker have graced the August 2006 cover of San Francisco magazine and earned high praise from San Francisco Chronicle restaurant critic and executive food and wine editor Michael Bauer, who wrote "...desserts are always on track. We couldn't decide what to order, but finally settled on the chocolate tart, with a rich smooth filling next to a scoop of intense coconut ice cream, decorated with shards of chocolate and coconut caramel. A caramelized brioche was topped with cool banana ice cream and warm saut�ed bananas-another winner." ("Desserts set the bar high at Tartine restaurant," San Francisco Chronicle, January 31, 2007)

"I am thrilled to be a part of the Manresa team," said Ms. Baker. "I feel that Manresa brings together all of my interests under one roof, and I am certain that working with such talented individuals, in such an environment, will allow me to further explore my culinary curiosities."

Prior to Bar Tartine, Ms. Baker was assistant pastry chef at No. 9 Park in Boston, and she has held various stagaire positions in France and Wales. She is a graduate of Johnson & Wales University in Providence, Rhode Island, and University of California, Santa Cruz.

About Manresa
David Kinch is an American chef at the forefront of a new contemporary California cuisine. Year around, he grows the vegetables and herbs used at his restaurant Manresa in Los Gatos. His quest for quality ingredients has inspired an exclusive partnership with biodynamic farm owner Cynthia Sandberg of Love Apple Farm. By taking the production of vegetables, herbs, and a selection of fruit into his own hands, he strives to complete the circle between his guests at Manresa, the productivity of his gardens, and his highly personal haute cuisine. His philosophy is fostered by the terroir or "sense of place" of the California Coast, and the kind of ingredient-driven cooking and modern technique he learned in France, Spain, Germany, and Japan.

Manresa has been awarded two Michelin stars and has been named one of America's Top 50 Restaurants by Gourmet magazine and Top 40 Restaurants in the U.S. by Gayot. Manresa has received four stars from the San Francisco Chronicle, San Jose Mercury News, and The Mobil Travel Guide.

Manresa is located at 320 Village Lane in Los Gatos, California. Reservations are available by calling 408.354.4330. Visit the Manresa website at http://www.manresarestaurant.com.