John Baker is the Concept Executive Chef for the McCormick & Schmick’s Group of Restaurants including Jake’s Famous Crawfish in Portland and McCormick’s & Kuleto’s in San Francisco for Landry’s. In addition to being in charge of the daily culinary operation of over 30 restaurants, John Baker is also a creator of the unique culinary direction of all menus. Chef John Baker believes in a menu that highlights the bounty and flavors of the season with a focus on sourcing local products and sustainable species of seafood featured on daily menus. His signature recipe is Pan Seared Chilean Sea Bass with Dashi and you can try it here with Landry's Kitchen. 

Carlos E. Rodriguez’ hard work and southern culinary flair has proven to be successful in the competitive landscape of high-end steak houses.  As an Executive Chef for Landry’s Inc, Carlos has proven his culinary chops at restaurants all across the country including Saltgrass Steak House and Vic and Anthony’s Steakhouse. Chef Rodriguez has worked with Landry’s, Inc. for over 18 years. He began as the opening chef of Vic & Anthony’s Steakhouse where guests devour his famous Maple-Glazed Quail, along with signature Gulf Coast cuisine and the highest quality steaks. His culinary vision earned Vic & Anthony’s numerous awards, including Best Steak House and Top 10 Steakhouses in the United States. Must try - Soy Sauce Tuna Poke Bowl.