Master Chef

Marc Bauer is the Master Chef at The International Culinary Center, where he has spent the last 24 years honing both his culinary and technical experience, engaging in his passion to educate and inspire.

Born in Alsace (France) were his family owns an organic Farm, Marc grew up he learning to eat the produce, food and charcuterie from the farm with the seasons. He attended Strasbourg’s culinary School at the age of 14 years old and trained during the summer months in restaurants throughout France and Switzerland.

He earned two culinary degrees in France: BTH and BTS, as well as a Bachelor of Science from SUNY College in New York and has been a Master Chef of France (Maitre Cuisinier de France) since 2004. Marc’s interest in Food Science and his instinct to help people led him to write a cookbook (Reflux) in 2010 with over 100,000 copies sold.

His interests in cooking and traveling has landed him his first  executive Chef jobs in Carmel, CA (La Boheme), then in Manhattan in 1991 (Delices) and later became Chef Instructor at the International Culinary Center, Executive Chef of the Catering department, Chairman of Culinary Arts and Master Chef.

Through his years of experience, Marc Bauer has worked side by side with experts in the industry including Alain Sailhac, Jacques Pepin, Andre Soltner, and Jacques Torres.