A passion for flavour and creating magical sensory experiences through dining inspired Kelly Baker, who until recently was the operations manager at Island Gelato Company, leaving to launch her own business.
She has enjoyed various incredible opportunities, such as developing new dishes or ingredients, sharing a cuisine, or adding a creative twist, delivered with exceptional service, authentic warmth, and a smile.
Over the years, Baker has held various roles, from super yacht chef and event manager to general manager within the hospitality sector and co-founder of Masu and True Food and Yoga. Presently, she has been working on launching a new business.
“My mother and grandmother were incredible home cooks; this is where my senses were inspired. Produce was always wholesome and straight from the garden,” said Baker.
However, a significant moment in her career was at the young age of 20 during her time in Nobu Park Lane, London, when she served Robert De Niro on the opening night.
“There are many people in the industry I admire. One that I have in mind is Sue Fleischl, a catering company founder who started her business from the ground up from her home as a solo mum. She has achieved a successful business; I admire her vision and hard-working ethic.”
She added that she would have loved caring for those with special needs or nursing if she had not been in this industry.
At the same time, she advised those interested in entering this versatile business to learn to be disciplined, dedicated, resilient, and never to stop learning.
“People motivate me, working alongside them, leading teams, serving, and creating experiences, sharing my passion.”
Alongside her career in the food industry, Baker is also a qualified reflexologist and yoga instructor. She studied at Power Living Australia and Yoga Medicine based in LA.
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