The Refinery chef/owner Greg Baker likes change. He recreates his menu every week, usually with all brand new items, many untried and little tested. He’s talented (Best of the Bay winner for Best Chef in 2010, a James Beard semi-finalist in 2011), so usually he pulls it off in style. Sometimes, though, items struggle to find their identity. Sounds like a criticism? It’s not. This experimentation and constant striving makes him one of the most interesting and driven chefs around. No other chef in the Bay area seems to work as hard, or love food as much, as Baker does, and it shows every Thursday night when people flock to The Refinery to check out the debut of his latest menu.