Chef Thomas Baird
Private Chef In Portland

Get to know me better
I am an all around chef with 25 years of home to fine dining experience and everything in between.
I have been working in kitchens since i was 10 years old. I started as a baker then moved on to fine dining when i was 18. I have worked with different cuisines. French german all american mix and my favorite italian. I have catered many events, ran several restaurants and kitchens, even baked a few wedding cakes and some unique teared cakes in my time. I take pride in my craft.

More about me
For me, cooking is...
My passion. My joy, it brings me happiness to watch people enjoy my food using all their senses.
I learned to cook at...
I started at a diner when i was ten learning how to bake, after that i worked at different places while going to culinary school.
A role model in the kitchen is...
To many chefs to list but my mom was a great chef as well
A cooking secret...
Taste everything as you go and always be prepared for the unexpected.
My menus
White Fish Carpaccio, Rosemary Oil & Orange Zest, Crumbled Pistachio
Crudo Beef with Calabrian Chili, Ricotta Salata, Oregano, and Black Olive Aïoli
Cacio e Pepe, Choice of Handmade Pasta with an Intense Pepper Sauce
Burrata with Dates Pesto, Lemony Fennel Salad , Grilled Crostini
Little Gem Salad with Sieved Egg, Bacon Vinaigrette, Herbed Breadcrumbs
Sardinian Fregola with Clams, Fennel, Tomato, Fresh Herbs
Duck with Porcini Risotto, with Pistachios
Thyme and Garlic Roasted Chicken , Antipasti of Summer Vegetables, Toasted Pine Nuts
Grilled and Sliced, Rib-eye in a Brandy & Green Peppercorn Sauce, Fries
White Fish, Pescatore Sauce, Roasted Artichockes and Salsa Verde
Roman Style Porchetta, Almond Milk Roasted Root Vegetables, Caramelized Shallots, Fresh Salad
Chef's Tiramisú
Limoncello Panna Cotta
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Green Gazpacho with Burrata and Prosciutto
Grilled Shrimp Salad, Peach, Toasted Almond and Aromatic Herbs
Cumin Roasted Carrots, Avocado, Honey-Yogurt, Arugula and Toasted Pumpkin Seeds
Tomato-Watermelon Salad with Crumbled Goat Cheese, Almond Vinaigrette
White Fish Ceviche, Coconut Milk, Grapefruit, Avocado, and Crispy Tortilla Chips
Lemon-Butter Grilled Steak with Couscous Tabbouleh, Avocado Salad
Vietnamese Style Braised Short Rib, Mint and Basil Pistou, Bean Sprouts, Herb Salad
Grilled Salmon Steaks over Coconut Curry Sauce, Selected Greens and Barley
Pomegranate-Glazed Chicken with Buttery Pine Nuts, Roasted Sweet Potato
Jerked Chicken, Pineaple and Fried Garlic Rice, Coconut-Turmeric Broth, Cilantro
Blueberry Crumble Cake, Lemon-Yogurt Ice Cream
Almond Cake with Market Strawberries
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Carrot and Ginger "Veloute", Pickled Celery, Toasted Oats
Three Onion Tart, Leeks, Shallots & Caramelised Red Onion, Sprouts Salad, Balsamic Glaze
Roasted Cauliflower Florets, Romesco, Roasted Garlic Purée, Sun Dried Tomato Tapenade
Spicy Vegetable Samosas with a Yellow Curry Sauce
Grape Leaf Dolmades with Rice, Tomato, Fennel, Pine Nuts, Sultanas
Roasted Baby Fennel Toast, Creamed Lemon, Basil and Lime Salt
Smoked Tofu Cesar Salad, Romaine Lettuce, Avocado, Capers, Cherry Tomatoes, Polenta Croûtons
Soba Noodle, Aromatic Dashi, Oyster Mushrooms, Sea lettuce, Broccoli
Sweet Potato Falafel Tacos, Charred Pepper-Tahini Sauce, Corn Tortillas, Tomatoes and Radishes
Red Thai Curry, Spiced Coconut Curry with Tofu, Sweet Potato, Shiitake Mushroom, Okra, Baby Corn, Plantain & Sticky Rice
Wild Rice and Kelp Noodles Smothered in Pesto and Ginger Bean Sauce, Marinated Mushrooms, Corn Crisp, Jalapeño, Shallots, Microgreens
Miso Glazed Aubergine, Toasted Cashew Nuts, Ponzu Sauce, Coriander, Sesame Seeds
Vegan Apple Crisp, Roasted Oats
Vegan Carrot Cake
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