Senior Director of Culinary and Pastry Arts
Marc Bauer, Senior Director of Culinary and Pastry Arts at the International Culinary Center, has been honing his culinary and technical skills, as well as engaging in his passion to educate and inspire since 1992.
Born in Alsace, France, Marc grew up tending his family’s organic farm and selling his family’s produce at local farmers’ markets. It was through his rural upbringing that he began developing his keen palate and sense of flavors. Career-focused at a young age, he attended culinary school at Lycée Hôtelier Alexandre Dumas in Strasbourg, France at age 14 and trained in restaurants throughout France and Switzerland during his formative years.
Marc earned two culinary degrees in France: BTH and BTS from Lycée Hôtelier Alexandre Dumas, as well as a Bachelor of Science from SUNY Empire College. He has been a member of the prestigious Maître Cuisinier de France (Master Chef of France) North American chapter since 2004.
Marc’s interest in food science and his instinct to help people inspired him to co-author Dropping Acid: The Reflux Diet Cookbook & Cure in 2010 with over 100,000 copies sold. Most recently, his recipes were selected amongst 77 of the top French chefs for the glossy coffee table book, Master Chefs of France: The Cookbook.
His passion for cooking and traveling has landed him executive chef positions at La Boheme, Carmel, CA; Delices, New York, NY; and various positions at The International Culinary Center including Chef Instructor; Executive Chef, Catering department; Chairman of Culinary Arts; Master Chef; and now, Senior Director of Culinary and Pastry Arts for the NY and CA campus.
Marc has worked side by side with industry luminaries including Alain Sailhac, Jacques Pepin, Andre Soltner, and Jacques Torres, however he most enjoys sharing the kitchen with his son and future chef Andre.