Our Story

Bakers & Hale

Chef Rex Hale

Head Chef / General Manager

From the Farmhouse to Farmers Markets, Chef Rex Hale know good food begins at home. His interest in cooking traces back to the bustling heartland of a Missouri farmhouse where his grandmother spent summers cooking for up to 30 people.

Rex loves his profession and is a strong advocate for the farm-to-table movement. His talents in the kitchen brought him early recognition - in 1990 Food & Wine Magazine named Rex among America's rising culinary stars. The James Beard House selected Rex as a candidate for Best Chef in the Midwest.

Rex has a resume that reads like a Who's Who of great restaurants. He was executive chef at Brennan's in Houston, The American Restaurant in Kansas City, Baby Routh in Dallas, The Cascades Hotel in South Africa, Jumby Bay Island Resort in Antigua and Little Dix Bay Resort in the British Virgin Islands. 

Wine Spectator described Rex's cuisine as an amalgam of his cooking experiences. "He studies the culture behind the regional food and incorporates that country's philosophy into his cooking. Rex shows respect for the seasons and for the ingredients yet cooks with a restraint that's uncommon." 

Rising Star Chef

Best Roof Top bar in the World

Best new Restaurant in US

Rising Star Chef Runner Up Best Chef's Midwest Best Hotel Chef in America

Great Chef's of the West

Celebrity Chef

2015 Top Chef

Kelsi Baker Walden

Co-Owner

Kelsi traces her love for food to her upbringing, growing up alongside midwestern grandparents who were both farmers. Her grandfather raised beef, while her grandmother always had a bountiful garden, canned foods and fresh meals served each day. 

She discovered her own love for cooking while watching her grandmother prepare meals for their large family, and she learned to work hard but enjoy the journey from her own parents. 

Kelsi eventually embarked on culinary school and started her professional career working alongside Rex in St. Louis - and she hasn't left him since.  Rex and Kelsi have worked together at Charlie Gittos on the Hill and at Harrah's, McCormick & Schmick's, 360, The Restaurant, Basso, The Market and Boundary.

Bakers & Hale

EST. 2018

Rex and Kelsi are excited to bring their talents back home to share the highest-quality farm-to-table food offerings in a relaxed, family-friendly environment. The journey to Bakers & Hale has been over a decade in the making, but we like to think it's been worth the wait.

Our Snapshots

Chef Hale Creations

Espresso Cured Lomo Honey Vanilla Spiced Roasted Figs with Dalmore

Cured Duck Breast Local Figs Orange Honey Creme Fraiche Aged Port Wine Glaze

Pork Belly Burnt Ends Sorghum Pepper Goat Cheese Micro Greens

Smoked Turkey Korean BBQ Tacos Kimchi and Pickled Radishes wrapped in Lacinto Kale

Roasted Beets Charred Carrots Whipped Herbed Baetje Farms Goat Cheese Beet Caramel Herb Oil and Blossoms

Fish Bone Broth Hijiki Toasted Red Qunoia Micro Greens and Roasted Squash

Smoked Salmon Cornmeal Chive Waffle with Pickled Red Onions Horseradish Crema

Yellowtail Crudo Earthdance Farms Radishes Dried Tomatoes and Herbs with Golden BeetcGinger Chile Lemongrass Powder

 

Contact

Bakers & Hale
7120 Montclaire Avenue
Godfrey, IL 62035

618-433-9748

 

Dining Hours

Mon/Wed: 11am-9pm
Thurs/Fri/Sat: 11am-10pm
Sunday: 9am-9pm (Brunch 9-2)
Closed on Tuesday

Click Here for Reservations