From Julien Restaurant in the Hotel Meridien in Boston to Aubergine in Upstate NY he was passed on to be further trained by three stars Michelin Chef Stephen Doherty M.O.G.B.. David Baker was recruited upon return from England in 1998 by William McNamee, former director of The Point, in Saranac Lake NY to be private chef for Sanford Weill, while simultaneously helping develop the kitchen structure...

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From Julien Restaurant in the Hotel Meridien in Boston to Aubergine in Upstate NY he was passed on to be further trained by three stars Michelin Chef Stephen Doherty M.O.G.B.. David Baker was recruited upon return from England in 1998 by William McNamee, former director of The Point, in Saranac Lake NY to be private chef for Sanford Weill, while simultaneously helping develop the kitchen structure at the Sanford I Weill Center for Strategy and Executive Development.
In 2006, when he took over as Executive Chef, the conference center in Armonk NY had grown from one to three buildings now including nine conference rooms, five dining rooms and 48 bedrooms. After taking over as Executive Chef, by streamlining the menus and standardizing dishes was able to reduce the food cost considerably, as well as use teambuilding exercises to boost moral and pull the team together to work more flexible schedules to cut down on part time staff and overtime through the ever increasing business, without compromising on the food or service.
Beyond his responsibilities of the fine dining and conference kitchen at the Weill Center he coordinated private catering events for top executives, as well as catered for the private jets from Westchester Airport. For seven years directly involved with organizing the catering for the annual fundraiser for the Westchester Arts Council.