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OUR CHEF
ERIC BAUER
Executive Chef
Eric Bauer, a native of Chicago, brings his enthusiasm and knowledge
of cuisine to Anthology. Mentored by Pascal Vingau, Chef Bauer
mastered the basics in French food and gained expertise in utilizing
the best ingredients in simple ways. His fresh approach to culinary
artistry allows a dish's natural flavors to be the highlight of every meal.
Chef Bauer believes that the finest cuisine comes from simplicity – the
simplicity of flavors, the simplicity of seasonal faire, the simplicity of
sourcing local food 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 to encourage growth and goal-setting in his own kitchen.