Patio Group announces new vice president of operations
Published - 05/23/19 - 02:49 PM | 4346 views | 0 0 comments | 59 59 recommendations | email to a friend | print
The Patio Group recently Eric Bauer as its new vice president of operations.
The Patio Group recently Eric Bauer as its new vice president of operations.
The Patio Group recently announced the hiring of Eric Bauer as vice president of operations to advise the operations teams for all of The Patio Group’s restaurants including The Patio on Lamont, The Patio on Goldfinch, Fireside by The Patio and more. Bauer will be responsible for strategizing to achieve and exceed operational goals of bringing restaurant guests unique atmospheres and fueling fresh ideas to TPG chefs and staff to deliver elevated dining experiences for all. He comes to TPG with more than 18 years of experience in management and officially took his position on Monday, May 6.
Originally from Illinois, Bauer graduated from the School of Culinary Arts at Kendall College in Chicago and got his start at the Ritz Carlton Chicago as a line cook. From a young age, cooking was his passion and he knew it was his calling after college. Bauer currently holds five certifications including ServSafe, Food Safety Modernization Act (FSMA), Training for Intervention Procedures (TIPS), Preventative Controls Qualified Individual (PCQI) and Hazard Analysis and Critical Control Points (HACCP). He is also a member of the American Culinary Federation. 
When Bauer isn’t in the restaurants, he’s home with his wife and newborn baby girl enjoying the beach and life in Southern California.
“I am thrilled to be back in the City of San Diego and to join the amazing Patio Group team,” said Eric Bauer, vice president of operations of The Patio Group. “As any foodie would be, I’m excited to rediscover the San Diego dining scene and the newest trending styles and offerings. I look for inspiration locally and internationally for ways to elevate dining experiences. I am always on the hunt for what we can be doing differently whether it pertains to our offerings, style of food, style of service or even how we source products from local farmers and purveyors and am excited to bring these ideas to TPG.”
For more information about TPG, visit
Comments-icon Post a Comment
No Comments Yet
Comments are back! Simply post the comment (it'll complain about you failing the human test) then simply click on the captcha and then click "Post Comment" again. Comments are also welcome on our Facebook page.