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 email@example.com.
We have the exceptional Stefan Hartmann to thank for always providing innovative and delicious German cuisine. Every few months he tries a new tasting menu and is always keeping one step ahead of culinary trends. We asked Hartmann to reflect back on the first year of Bauhaus Restaurant. He said, "It was an exciting time in the beginning and still is. I think we've done a huge step in the last few months, both service-wise and in the kitchen. Everything is running quite fluidly. It feels fresh and good." The one thing Stefan Hartmann wants people to know about Bauhaus Restaurant is just how liberating it is to relax and enjoy your dining experience: "Just relax, sit down, and enjoy a great meal. I often see people thinking too much in a restaurant. The happiest customers are always the ones who are relaxed. Just leave it in our hands and we will take care of you."
Born in Uelzen, Germany, Stefan Hartmann is internationally acclaimed for his unique style that has been praised as “new German cuisine.” He has earned a reputation as having a flair for transforming heartwarming traditional dishes into new contemporary creations. Over the last decade, Stefan Hartmann has worked in some of Europe’s most notable Michelin Star restaurants including Kolja Kleeberg's Restaurant Vau in Berlin and Maximin in Vence, France. Stefan Hartmann opened his own signature restaurant Hartmanns in 2007 in the heart of Berlin. The restaurant caught the eye of food critics all over the world, with amazing reviews including in both USA Today and New York Times. He proved worthy of all the publicity and went on to win many culinary awards such as the Master Chef Award and the Newcomer of the Year award. Then, in 2010, he was given a prestigious Michelin Star, the highest honour for a chef. Stefan Hartmann has brought his love and appreciation for European and German fine cuisine to Vancouver.
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