There's a New Duo in Town
The spring season is all about growth and change, and that’s exactly what’s happening at Bauhaus next month. You can expect to see two new chefs in Bauhaus’s kitchen beginning in May. Tim Schulte and David Mueller are Bauhaus’s new Executive Chef Team, bringing twice the passion, Michelin-level experience, and talent to Gastown.
Tim Schulte comes to Bauhaus from Germany, where he worked for over a decade in top restaurants. In 2013, he was awarded the distinction of ‘Best Chef of the Year,’ and after winning the award went on to work alongside the celebrity chef and restaurant owner Tim Mälzer in Hamburg. Tim worked in Vancouver for a brief time with a stint at Bauhaus before crossing the Pacific to work under Chef Neale White as Sous Chef in Melbourne, and helped to open 12 Micron in Sydney with New Zealand chef Andrew McCrea.
"I am very excited to take on the role as co-head chef of Bauhaus Restaurant with David Mueller. Vancouver has become an incredible food city with so much potential to work with great local sourced seasonal ingredients. My menus focus on fresh produce; I love to play with different textures in my dishes layering raw, cooked, crunchy, burned, and juicy... My philosophy is Simplicity is Complexity!” - Tim Schulte
David is a prime example of homegrown talent. Born in British Columbia, David has honed his skills in Vancouver working in some of the top restaurants over the last decade. Before joining Bauhaus, David worked with some culinary legends: at the Eldorado Hotel alongside Food Network Chef Michael Lyons and former Five Diamond Eden Chef Justin Best, Chef Marc Lepine of Atelier, and with Chef Lee Parsons of the Diamond Award-winning Wedgewood Hotel.
For David, cooking is an art form that is best appreciated when all five senses are balanced. He combines local, high-quality ingredients and masterful technique to achieve sublime flavours, aromas, and a visual appeal that will leave you wanting more.
"My previous work with Tim Schulte was only a glimpse into the possibilities that we together, can achieve for Bauhaus. I want every guest that comes to Bauhaus to feel welcome; like a friend that I have invited into my home for dinner. I truly believe that cooking is an art form that is appreciated best when all five sense is balanced. My goal is that each guest who dines here experiences something that they have never experienced before; through texture, taste or technique." - David Mueller
"I am very happy to have had the opportunity to bring Stefan Hartmann over from Berlin to open Bauhaus. For 24 years now he has been working long hours and late nights in kitchens around the world. Moving into consulting is entirely understandable and for him is a financial decision. My vision for Bauhaus has always been that we never stand still and move forward, getting better and better. I am very excited to have both Tim Schulte and David Mueller join as Bauhaus' executive team. They are both young, creative, and exceptionally talented chefs. They undoubtedly have the skills to achieve a Michelin Star one day!” - Uwe Boll, Owner of Bauhaus Restaurant
Meet Bauhaus Restaurant sous-chef David Mueller. David started his culinary career in 2006 while attending university in his hometown of Kelowna, British Columbia. Shortly after realizing his passion for restaurants he started to hone his skills at the Eldorado Hotel, working alongside two culinary stars: Food Network Chef Michael Lyons and former Five Diamond Eden Chef Justin Best. In 2012, David traveled to Ottawa to stauge for a month at Atelier, Canada’s fourth best restaurant, under Chef Marc Lepine. After completing this stauge, David set his sights on the Vancouver culinary scene. David became Junior Sous Chef under the prestigious Chef Lee Parsons, who came from Raymond Blanc’s Le Manoir Aux Quait Saisson in England, at Bacchus Restaurant in the Four Diamond Award-winning Wedgewood Hotel.
David views cooking as an art form that is appreciated best when all five senses are balanced. He employs local, high quality ingredients and a masterful technique to achieve sublime flavours, aromas, and visual appeal that leaves you wanting more. His culinary skills, family's German heritage, and drive to learn from Michelin-starred chefs led him to Bauhaus Restaurant to work and learn alongside Chef Stefan Hartmann.
Bauhaus’s patio is open! The patio is located on Carrall street and is connected to the restaurant via a beautiful wrought iron door, which has been placed at the building’s original entrance. Built in 1890, this historic space was known as the Boulder Hotel but it has undergone many incarnations over the past 100-plus years: it was also home to a saloon, a bank and some even say a brothel. When sight-seeing in the historic Gastown district, the patio is the perfect place to take a break and enjoy a five star lunch prepared by Michelin-starred chef Stefan Hartmann. It’s also a lovely setting for those looking to take in Vancouver’s long summer evenings. Come relax, sip on a crisp glass of German Riesling, and have a bite in one of the city’s most vibrant neighbourhoods.
We are so pleased to welcome Kimberley Busch, our new Event Coordinator, to the Bauhaus team. Following five years of living in London, UK, working with high-end Boutique Hotels and frolicking through European wineries, Kimberley made her return to Canada. Her passion for food, wine, and a great guest experience landed her back at her roots at Bauhaus Restaurant. The outstanding space, exceptional food, and positive energy the restaurant exudes provides inspiration for her role as Events Coordinator. Outside of work, you'll find her trying the newest restaurant, experimenting with wines, or jumping on a plane to somewhere unexpected. For large group bookings and private events, contact Kimberley at firstname.lastname@example.org.
It's been a whole year since Bauhaus Restaurant first opened it doors in thriving Gastown, Vancouver. And what a ride it has been. We've had tons of challenges, creative visions, and wonderful customers. Most of all, we've had an incredible amount of fun. Thank you to everyone who has supported us throughout the year and we look forward to many more.
Over the past year, we've established Bauhaus Restaurant as one of the best and more reputable high-end dining venues on the West Coast. Within months of opening, Bauhaus had been featured on national and international lists as one of the top restaurants in Canada. Slowly but surely, word spread about our new and innovative style of high-end cuisine: the fusion of classic German and modern European food. It's time to celebrate with a glass of wine!
Position – Supervisor – Kitchen/Food Services
Bauhaus Restaurant is at the cutting edge of fine dining, delivering innovating techniques, fresh flavours, and exceptional service to downtown Vancouver. Our menu, designed and prepared by world-renowned Michelin Star chef Stefan Hartmann, reflects a contemporary approach to German cuisine and brings a new style of dining to the Vancouver Gastown district. Bauhaus uses local, organic, and fresh seasonal ingredients as inspiration for our featured menus, including a chef’s tasting menu and a wine menu curated by Bauhaus’ owner, Uwe Boll.
Since Bauhaus’ inception in early 2015, Bauhaus quickly escalated in the rankings as one of Vancouver’s top fine dining establishments. Bauhaus has been featured in the Vancouver Sun, Huffington Post, Global News, the Vacay, the Guardian and has been given an overall rating of 4.5/5 stars on YELP. For more information about us, please visit our website.
Given the growth of Bauhaus and in order to maintain the status of being known as one of Vancouver’s top fine dining establishments, we are now seeking an exceptional Supervisor to supervise our Kitchen and Food Services operations on a full-time permanent basis.
Completion of a college diploma/certificate in food services administration, hotel and restaurant management and/or culinary arts, 4-5 years of experience in food preparation, catering management, kitchen management, cost control and supervision/co-ordination of kitchen staff.
Experience and Duties:
Must have 4-5 years of experience in:
Salary, Hour of Work and Location:
$3,294 per month, 5 – 6 days per week , 8 hours a day and standard extended medical benefits plan after the three month probationary period.
Please send resumes by email to the attention of:
Stefan Hartmann, Executive Chef
1 West Cordova Street
Vancouver, BC V6B 2J2