Eric Bauer, Executive Chef
Bauer trained at the School of Culinary Arts at Kendall College and began his culinary career at the Ritz-Carlton Hotel in Chicago, Ill.
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 menus at Rancho Valencia.
With more than 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 has been recognized with culinary awards for his extraordinary attention to detail including being named ‘Best Young Chef,' by U.S. Chaine De Rotisseurs in 2003, in addition to several other accolades and awards for his excellence at restaurants and hotels.