Chef Bauer believes that the finest cuisine comes from simplicity – the simplicity of flavors, the simplicity of seasonal faire, the simplicity of sourcing local foods sources. His goal is to create a menu free from confusing foods with competing flavors, intensities and inspirations. The result is a menu that invites guests of all palates to savor the simplicity and authenticity of San Diego’s finest offerings.

A finalist for the U.S. Best Young Chefs Competition for Chaine de Rotisseurs 2003, Chef Bauer was trained in Latin and Mediterranean cuisine under Chef James Cassidy at the Four Seasons Costa Rica. He also studied classic French cuisine under numerous notable chefs at five-star properties across the United States and internationally. Chef Bauer attended Kendall College of Culinary Arts in Chicago.

Prior to joining Anthology, Bauer gained valuable culinary skills at numerous Four Seasons properties worldwide. Most recently, he served as the Executive Chef at Morel’s, The Palazzo Hotel, in Las Vegas.

Chef Bauer, a burgeoning musician, is excited to be a part of the life and beat of Anthology’s world-class venue. “It’s all about the fantastic music,” said Bauer. “I’m here to bring together the music with the food and create an exceptional experience that brings together the best of both worlds.”

When Chef Bauer is not spending time organizing his immaculate kitchen or mentoring any of his numerous understudies, he enjoys spending time outdoors. He is an avid diver and surfer. Like any great chef, Chef Bauer also enjoys going out to eat, to explore new flavors, techniques and inspirations that inspire growth and goal-setting in his own kitchen.