Richard Baker
52 years ago at the ripe age of 18, after a run at modelling and acting in New York City, Richard was seduced back to BC to join ranks with the opening of the Keg in Kelowna, starting as a dishwasher but quickly moving to the position of server.
During his early days at the Keg, he went through their management program and assumed the position of GM at the Brentwood Keg in Calgary Subsequently, at the age of 23 went on to troubleshoot for Keg management in Vancouver.
Not long afterwards, he moved to the GM position at the Anchor in Gastown which was very progressive and way ahead of its time on the Vancouver scene. A year later, in 1977, he moved to his first foray with Sequoia in the position of GM at the Teahouse. With an ever sharp eye for paving his way to further success, he subsequently moved to Los Angeles and Palm Springs where he worked as GM at Lucifers, the first country bar in the California desert.
In 1981, Richard returned to BC and opened his first restaurant in Victoria, Bo Richards and subsequently a second restaurant, Paradise Grill.
Laterally, after that successful run he relocated to Los Angeles where he worked as GM at Muse restaurant, a frequent but discreet haunt of a myriad of celebrities.
In 1992, upon moving back to Vancouver as he and his wife began having children and in a desire to be closer to family, he was seduced, yet gain, by Brent into the position of GM at Seasons in the Park. During that time, he orchestrated the illustrious dinner with Yeltsin and Clinton at Seasons.
Again, carving his way to further professional success, Richard was headhunted and moved to the position of GM at Joe Fortes. Afterwards, he moved to the GM position at Georgia Street Bar and Grill and the Chameleon Urban Lounge.
Following that, David Aisenstat recruited Richard to the position of managing partner at Hy’s in Whistler as it was being built, where he remained for 16 years. During his latter years at Whistler, Brent coerced Richard to return to Sequoia as GM at Seasons.
Through his drive, work ethic and determination, Richard has driven annual sales from $5.6 million when he first came on to Seasons to over $10 million this past year. He emphatically refers to Brent as an excellent employer. Richard has served as mentor to many and asserts that the restaurant business has been good to him, through hard work and perseverance.
I am humbled by this honour.