Our Story
Michele’s, named after Michelin Starred Chef Baker’s late mother, is inspired by his family connections to Houston and New Orleans, and how they have impacted his approach to cooking, cuisine, and hospitality. Chef Baker will use his classical French training as a conduit to bring together the multicultural flavors of both cities. Michele’s will offer an upscale New American dining experience with a French accent and international flair.
Matt Baker
Owner and Executive Chef
Under 101 Hospitality restaurant group, Matt Baker owns and operates Gravitas, a New American fine dining establishment in Washington D.C.’s Ivy City neighborhood, Baker’s Daughter, a café and market with three locations in the Nation’s Capital and Michele's, a uniquely American dining experience at the Eaton DC in downtown Washington that reflects the chef's upbringing among the international flavors of Houston and New Orleans.
What sets Chef Matt apart from others in his field is his consistent passion for cuisine, hospitality and all things indulgent. His obsession started at an early age. Growing up in Houston, Chef Matt and his family would scour all corners of the city in search of traditional tex mex and fresh tortillas, travel miles for the best new BBQ spot, taste, explore, and fall in love with the vibrant and diverse ethnic food scene, so ubiquitous in this southern town. During semi-annual trips to Detroit, he was always the first of his cousins to assist his grandma with preparing cookies and pies for holiday celebrations. This led to an enthusiastic enrollment at Johnson & Wales University in Miami.
After doing the industry rounds in some of the best restaurants in South Beach, in 2009, he travelled to Singapore as the opening Executive Chef of Krish. It was at Krish that Chef Matt began making a name for himself in the kitchen, being named by Time as “The Country's Hottest Chef".
With a short stint at Minibar by Jose Andres, Chef Matt settled in at Brasserie Beck as the Executive Sous Chef in 2011, working with Chefs Robert Wiedmaier and Brian McBride. Late 2012 took him to the historic Occidental Grill & Seafood as Chef de Cuisine. With him he brought a reenergized menu that utilized seasonal ingredients and supported regional purveyors and watermen. After his time at The Occidental, Chef Matt accepted the challenge of opening City Perch in Bethesda as Executive Chef. His commitment to supporting local farms and vendors elevated to new heights. Weekly, he would purchase produce, dairy, and meats directly from local farmers markets and small businesses.
In 2015, Zagat named Chef Matt in its “Top 30 under 30 listing”, and in anticipation of the forthcoming Gravitas, Chef Matt and his restaurant was frequently named as one of the most eagerly-awaited openings by local and national publications, including: Zagat, Tasting Table, Washington City Paper, Washingtonian, and BYT. In 2020 and 2021, Chef Matt was awarded the coveted Michelin star for his work at Gravitas and continues to lure diners to Ivy City with his gorgeous and thoughtful food, space, and service.
Chef Matt works tirelessly to positively influence the Washington, DC area through his continuous support of numerous charities and not-for-profits, such as the Foundation to Eradicate Duchenne , Charity off the Hook, No Kid Hungry (Share Our Strength) and March of Dimes.
Aisha Momaney
Pastry Chef
Aisha was born and raised in Vermont in a family that valued sitting down and eating together, instilling in her an admiration and love for all things food and hospitality at an early age. Growing up she had access to locally sourced and lovingly grown produce, which became a lasting source of inspiration for her desserts. Following high school, Aisha went to college at Boise State University for graphic design, but after moving back east and toiling at a computer job, she found herself spending her days searching for new recipes to try for dinner each night. In this way, Aisha recognized that food was her first love and cooking was her vocation. With that realization, Aisha moved to New York City in 2010 to attend the French Culinary Institute, graduating after just six months from their intensive pastry program, and moving on to work at Danny Meyer's North End Grill. She spent three years there, working her way from pastry cook, to tournant, to pastry sous chef, eventually leaving to expand her knowledge in the Lebanese kitchen at Ilili.
After a year at Ilili she left for Aldea, the Michelin starred Portuguese restaurant, where, as pastry sous chef, she added molecular gastronomy and modernist technique to her repertoire. In 2015 Aisha moved from Aldea to Vaucluse, Michael White's upscale Park Avenue French dining room. After six months learning the science behind great bread as Vaucluse's pastry sous chef, she was promoted to executive pastry chef. In that position she guided the department, doing modernized French classics and building a commissary bread program servicing two other restaurants in the group. While at Vaucluse, Aisha was invited to participate in chefs feed indie week, one of just 24 chefs from around the country who traveled to Cambridge for three nights of pop-up dinners and events. After this she was approached by Food Network and competed on Spring Baking Championship in 2020. After a decade in New York, and seeking a change of scenery and fresh sources of inspiration, Aisha followed new opportunities to Washington, D.C. where she joined the Michelin Star rated Gravitas and its sister restaurant Baker’s Daughter.
Peter Smith
Vice President of Operations
With innate talents nurtured across the globe, Peter Smith became a luminary chef and trailblazing restauranteur. The son of an Army officer, his early travels kindled a passion for fusing international flavors. After honing his skills at Virginia’s finest kitchens, Smith earned acclaim as Executive Chef of DC’s vaunted Vidalia, winning James Beard honors for bold Southern-inspired fare. Ever avant-garde, he opened the contemporary PS 7’s and pioneered healthy menus and eco-conscious design as a hospitality leader.
Through decades dedicated to his craft, Smith cemented his reputation for ambitious cuisine and principled leadership in Washington’s dining scene. His journey illustrates how natural gifts, worldly outlook and drive to innovate can inspire an exemplary culinary legacy. Smith personifies excellence paired with ethics, creativity tempered by compassion.