Chad S. Newton - Executive Chef
A Bay Area native, Chad Newton, joined Baraka in March 2007. After graduating San Francisco State, he moved his way up to Sous Chef at Postrio, then went on to work as a Sous Chef under Richard Reddington in Yountville for the launch of Redd. Most recently he was Consulting Chef for the Kimpton Group's launch of Ko Prime in the Nine Zero Hotel in Boston. In his free time he has prepared wine dinners for both Duckhorn and Paraduxx Vineyards.
Ashton Mullikin - Sous Chef
Ashton has extensive experience with Creole cooking and global cuisine. His past experience includes working for Andrew Jaeger as Sous Chef at his New Orleans restaurant and for Susan Spicer at Bayona. Ashton is an Air Force veteran and graduate of the California Culinary Academy. He first developed his culinary passion visiting markets in Catania and Palermo while stationed in Sicily.
Tyler Alves - Director of Food & Beverage
Tyler Alves has over 13 years of experience in sales and management, and possesses a B.A. in Advertising and a minor in Marketing from California State University, Fresno. His experience in the field includes 3 years as an Account Representative for Young's Market Company, as well as being employed at Galletto, a Gallo-owned restaurant located in Modesto, CA. Tyler's intense study of wine over the past 10 years has been instrumental in compiling our extensive, world wide wine selection.
