Tucker comes to Ginger and Baker following four and a half years as sous chef at Windsor’s Chimney Park, voted one of the top 100 restaurants in the U.S.
He’s a rare breed, someone born and raised right here in Fort Collins. While still at Poudre High School, Tucker began washing dishes at Choice City Butcher and Deli, and soon began working with the chefs. “I knew then cooking was what I wanted to do,” he said.
Since then, Tucker has risen through the ranks at Northern Colorado fine dining restaurants, learning and perfecting his skills along the way. While largely self-taught, Tucker cites Chimney Park Chef Jason Schaefer as one of his major influences.
As for his culinary style, Tucker says, “Do it right, keep it simple, and make the best of the ingredients. I stick to the roots but do it in an elevated way, staying true to the classics but adding my own twist.”
When he’s not at work, Tucker is still thinking about food, “I’m always cooking, cooking at work, cooking at home or trying new restaurants.” Although he says every once in awhile he takes a break with a hike or some cliff jumping at Horsetooth Reservoir. But then back to cooking.
His favorite pie? “That’s a hard one. But I’ll go with coconut cream.”Back To Team