Chef Tracy Little Baker
Former head chef of Jpaulz on James Island, Tracy Little Baker has expanded her network to Kiawah and Seabrook Island. Offering private chef services on Kiawah and Seabrook Islands. Tracy hopes to introduce southern cuisine and infused creations to families and guests looking for a personal dining experience. Her resume includes relationships with some of the top local chefs in the greater Charleston area at restaurants like Charleston Grill, Fat Hen & The Mustard Seed. Her most recent head chef position at Jpaulz awarded her recognition as one of the only four female chefs in the male-dominated culinary scene that is Charleston.
Tracy attended the University of South Carolina and graduated with a BA in Business Administration and Graphic Design and minors in Photography and Anthropology. After accepting a job in Charlotte, NC directly related to her field she soon realized the corporate world was not for her and decided to make a living out of her passion. Tracy enrolled in Johnson and Wales University and was a member of their first graduating class. Tracy’s passion was greatly influenced by her mother and grandmothers love for cooking regional southern food. In college, Tracy regularly prepared meals for her broke college friends asking them to bring whatever ingredients they had in their fridge and then utilized her talent to throw it all together into a delicious and hearty meal. Tracy finds great rewards in making clients happy. As a former executive chef, the best part of her job was going on the floor after a very busy night and speaking to guests about their dining experience.
Tracy specializes in braised meats, but loves to test the waters with new flavors and ingredients. She is classically French trained (under mentor Fred Nueville of The Fat Hen on Johns Island) and is currently experimenting with East Asian recipes. As a personal chef Tracy can go as far as her clients will let her and enjoys planning menus based on their interests. Tracy’s accomplishments include participating alongside Chef Brett McKee during a James Beard dinner as well as being the second female chef asked to host Guerilla Cuisine, an exclusive underground supper club in Charleston. She was the first chef to introduce a wild game menu at this event. Be on the lookout for Tracy, summer of 2014 on a certain TV show!!!
Roasted local turnips and carrots with a truffle shiitake mushroom aioli.
Local goat cheese and beet purèe with roasted hazelnuts and toasted bagel chips.
A sundried and NC heirloom tomato with Brie on flax seed bread.
A flourless Godiva chocolate torte with amaretto cream and almond.