Driven by the desire to master her ingredient proficiency, Executive Pastry Chef Lori Sauer brings an ambitious sensibility to Blue Bridge Hospitality. Overseeing Liberty Public Market’s in-house bakery Crafted Baked Goods while developing seasonal dessert menus for swanky steakhouse Stake Chophouse & Bar, and neighborhood bistro Leroy’s Kitchen + Lounge, Lori brings over a decade of pastry experience to the plate, having served in several of San Diego’s most reputable kitchens over her storied career. With roots in the Inland Empire, Lori moved to San Diego in 2006, partnering with James Beard award-winning chef Bradley Ogden to open Anthology Supper Club. A lifelong baking enthusiast, she quickly found San Diego’s climate and bounty to her liking, and honed her skills highlighting seasonal ingredients during her time at The Lodge at Torrey Pines, working with Chef Jeff Jackson and then Chef de Cuisine Tim Kolanko to execute desserts that utilize local produce and help promote the locavore lifestyle that has gained popularity in the recent decade. Lori’s first executive chef appointment came when she joined the exclusive member’s only resort and community, The Bridges at Rancho Santa Fe, where she churned out innovative and awe-inspiring sweets for some of the region’s most discerning diners. With a solid repertoire of creating custom cakes and one-of-a-kind desserts, Lori accepted an appointment under the legendary Trey Foshee at George’s at the Cove in 2011, stepping into the role of Executive Pastry Chef for both the restaurant and casual dining counterpart, Level 2. During her six-year stint at George’s, Lori won multiple local “Chef Showdown” competitions, staged at Cafe Boulud under Daniel Boulud in New York City and was awarded Pastry Chef of the Year by Southern California’s Restaurant Writers Association.
As Executive Pastry Chef of Blue Bridge Hospitality’s overarching collective, Lori helms the pastry programs of all concepts from inside Crafted Baked Goods at Liberty Public Market and will bring her sense of discovery and locally-sourced ethos to the kitchen.