Tony Baran earned an MA in history from the University of Houston. He has been an executive chef throughout the US and in Russia, Indonesia, and Malaysia. Baran rose through the ranks of the kitchen, beginning as a dishwasher at thirteen. He executes Asian Fusion, Nuevo Latino, American Southwestern, and Mediterranean cuisines. Tony Baran is also the author of A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20th Century.
