Rick Bayless Biography

Rick Bayless is an American chef and restaurateur who was born and brought up in Oklahoma City, Oklahoma, United States of America. Currently, he specializes in traditional Mexican cuisine with modern interpretations. He is internationally known for his PBS series Mexico: One Plate at a Time.

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10 Quick Facts About Rick Bayless

1. Name: Rick Bayless
2. Age: [calculate_years datestring=”11/23/1953″] Years Old
3. Birthday: November 23
4. Zodiac Sign: Sagittarius
5. Height: 6 feet 0 inches (1.83 m)
6. Nationality: American
7. Occupation: Chef and Restaurateur
8. Marital Status: Married
9. Salary: Under Review
10. Net worth: $30 Million

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Rick Bayless Age

Rick is [calculate_years datestring=”11/23/1953″] years old. He was born on November 23, 1953, in Oklahoma City, Oklahoma, United States. He celebrates his birthday on November 23 every year and his birth sign is Sagittarius.

Rick Bayless Height

Rick stands at a height of 6 feet 0 inches (1.83 m).

Rick Bayless Weight

Rick Weighs 70 kg (154 lbs).

Rick Bayless Education

• Rick was born on November 23, 1953, in Oklahoma City, Oklahoma, United States. He started his culinary training as a youth, and he broadened his attention to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture.
• After finishing his undergraduate education at the University of Oklahoma, he obtained his master’s degree in linguistics at the University of Michigan. He nearly completed a Ph.D. in anthropological linguistics at Michigan when he chose to leave his studies to focus on his nascent cooking profession.

Personal Life

Rick Bayless Family, Parents

Rick was born to his parents Levita Bayless (mother) and John Bayless (father), in Oklahoma. He was born into a family of restaurateurs and grocers concentrating in the local barbecue.

Rick Bayless Siblings

Bayless has an elder brother named Skip Bayless, a sports journalist and television personality.

Rick Bayless Wife

Rick is married to Deann Bayless. The couple had their wedding in 1979, after they met while Rick was at the University of Michigan. They are blessed with one child, a daughter named Lane Ann Bayless.

Rick Bayless Net Worth

Rick Bayless has an estimated net worth of 30 million dollars. This includes his assets, money, and income. His primary source of income is his career as a chef and restaurateur. Through his various sources of income, he has been able to accumulate a good fortune but prefers to lead a modest lifestyle.

Awards Honors, and Recognitions

• Rick was personally nominated twice for a Daytime Emmy Award for Outstanding Lifestyle/Culinary Host for his work on the show in 2012 and again in 2017.
• One Plate at a Time’s director, Scott Dummler, was nominated for Outstanding Directing in a Lifestyle/Culinary Program in 2012, and the show was nominated overall for Outstanding Culinary Program in 2016.

Facts: Everything You Need to Know About Rick Bayless

Here are some interesting facts and body measurements you should know about Rick.

Rick Bayless Bio

• Full Names: Rick Bayless
• Gender: Male
• Occupation / Profession: Chef & Restaurateur
• Nationality: American
• Race / Ethnicity: White
• Religion: Christian
• Sexual Orientation: Straight

Birthday

• Age / How Old?: [calculate_years datestring=”11/23/1953″] Years Old
• Zodiac Sign: Sagittarius
• Date of Birth: November 23, 1953
• Place of Birth: Oklahoma City, Oklahoma, USA
• Birthday: November 23

Body Measurements

• Height / How Tall?: 6 feet 0 inches (1.83 m)
• Weight: 70 kg (154 lbs)
• Eye Color: Blue
• Hair Color: Brown
• Shoe Size: Not Available

Family and Relationship

• Father (Dad): John Bayless
• Mother: Levita Bayless
• Siblings (Brothers and Sisters): Skip Bayless
• Marital Status: Married
• Wife/Spouse: Married to Deann Bayless
• Dating / Girlfriend: Not Applicable
• Children: Daughter (Lane Ann Bayless) Sons (None)

Net Worth and Salary

• Net Worth: $30 Million
• Salary: Under Review
• Source of Income: Career as a Chef & Restaurateur

Television Host and Author

• After hosting the 26-part PBS television series Cooking Mexican in 1978–1979, Rick devoted almost a decade to culinary research in Mexico, culminating in 1987 with the publication of his Authentic Mexican: Regional Cooking from the Heart of Mexico, which Craig Claiborne described as “the greatest contribution to the Mexican table imaginable.”
• Following Authentic Mexican, Rick has written several highly regarded cookbooks, often co-authoring with Deann and his daughter, Lanie. Perhaps his best-known cookbook is his 2001 James Beard Foundation award-winning Mexico: One Plate at a Time, a companion to the first season of Rick’s PBS television show of the same name.
• At least one of his cookbooks, Mexican Everyday (2005), provides recipes that directly tie into the show. In 2003, PBS started broadcasting Rick’s television series Mexico: One Plate at a Time. Rick and the show have been nominated for several Daytime Emmy Awards over the years.

Chef and Restaurateur

• Before opening his restaurant, Rick started his career as an expert chef in 1980 as the executive chef at Lopez y Gonzalez in Cleveland Heights, Ohio. In 1987, Rick and his wife Deann opened Frontera Grill in Chicago, specializing in contemporary regional Mexican cuisine, with special emphasis on the varied cuisines of the Oaxaca region.
• In 1989, Rick and Deann opened Topolobampo, one of Chicago’s first fine-dining Mexican restaurants. As of 2019, Topolobampo has 1 Michelin star. In 1995, Rick and his partners began the Frontera Foods line of prepared food products. They sold Frontera Foods to ConAgra Foods in 2016. He remains involved as a product-development advisor to the brand. The Frontera restaurants were not included in the deal.
• Rick was one of the founding members of Chefs Collaborative in support of environmentally sound agricultural practices and is active in Share Our Strength, the nation’s largest hunger advocacy organization. Often, his TV shows emphasize responsible use of foodstuffs with a focus on sustainable farming and cooking.
• Rick is a restaurant consultant and teaches authentic Mexican cooking throughout the United States. He is a visiting staff member at the Culinary Institute of America and leads cooking and cultural tours to Mexico.

Contacts

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