Executive Chef Eric Bauer

Executive Chef Eric Bauer has a passion for creating uncomplicated dishes using only local and seasonal ingredients. In keeping with his farm-to-fork approach, Bauer incorporates market-fresh vegetables, free-range meat and seafood from the San Diego coastline into the locally inspired menu at the Restaurant at Rancho Valencia.

With over 13 years in the restaurant business, Chef Bauer most recently helmed the kitchen at Anthology in downtown San Diego, where he was well known for encouraging local dining experiences by designing an ever-changing, farm-inspired menu. His previous experience includes various executive, senior and sous chef positions with Four Seasons Hotels and Resorts and executive chef at Morel's French Steakhouse & Brasserie at The Palazzo in Las Vegas.

Bauer trained at the School of Culinary Arts at Kendall College and began his culinary career at the Ritz-Carlton Hotel in Chicago, Ill.

He oversees all aspects of the award-winning restaurant, which offers an innovative menu of “Coastal Ranch” cuisine, while balancing the menu with time-honored favorites. Inspired by local ingredients, the menu is derived from fresh produce and seasonal catches to offer an exciting variety of thoughtfully designed and locally sourced specialties.