Bauhaus sets a new standard for refined dining in Vancouver. Owned by German film director Uwe Boll, the award-winning restaurant is known for its modern take on German cuisine and exceptional service. The fresh and nuanced flavours of the dishes are built on the philosophy of transforming classic German cuisine into a contemporary form.
Located in Gastown, Vancouver’s oldest neighbourhoods, the restaurant features original reclaimed brick and stone as a backdrop for the minimalistic urban Bauhaus-style design
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
Joshua Mueller comes to Bauhaus from Basel, Switzerland, by way of Kelowna. An alum of the University of British Columbia, Joshua began cooking at the Eldorado Hotel in Kelowna under Chef Michael Lyons. After a stint in Toronto working as a translator and assistant for Toronto FC, Joshua made his way to Vancouver, where he worked for Chef Lee Parsons at Bacchus at the Wedgewood Hotel. He then joined Chef Robbie Robbinson and David Mueller as Sous Chef at Steel Toad Brewing Company. Finally, Joshua came to Bauhaus to work under Chef Stefan Hartmann, and has since worked his way up the ranks to Sous Chef.
Born in Germany, Daniel began his career in the kitchen of Hotel Quellenhof, a 5-star boutique hotel in his hometown of Aachen. It was there that he trained under Michelin-starred chefs Rainer Wolter and Guido Havercook. After six years of culinary experience, Daniel made the great leap to the other side of the restaurant industry and began training in front of house.
With a move to Frankfurt and stops in various restaurants and hotels, Daniel opened a high-end nightclub for the modeling agency EastWest Models. Over the course of his seven years of management, the business expanded to several nightclubs, bars, and cafes across Frankfurt.
In 2014, Daniel packed his bags and made the move to Vancouver to begin a new adventure and explore a new city. He has worked in various locations, gaining a sense of what Vancouver has to offer. In early 2016, Daniel joined the Bauhaus team as General Manager
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
Born in Wermelskirchen, Germany, Uwe Boll was only ten years old when he started filming shorts on his Super 8 camera. His drive to become a filmmaker has resulted in an explosive career in which he has financed, produced, and directed over 35 features including Darfur (awarded Best Film at the New York Film Festival), Rampage, Auschwitz, Max Schmeling, and Assault on Wall Street. His films have been screened in over 100 countries and at more than 70 international film festivals.
Boll’s passion for fine food and wine has also led to his most recent venture: the opening of Bauhaus Restaurant. Inspired by modern European cuisine, Boll saw an opportunity to bring the taste of Germany to Vancouver. Much like his passion for film, Boll is adamant that every Bauhaus guest has a unique and pleasurable culinary experience.
“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!” – Uwe Boll, Owner of Bauhaus Restaurant
Alan Koller grew up in Merritt, in BC’s Okanagan, with his first restaurant job during college in Kamloops, working as a banquet server and bouncer in the student union building pub. His career spans over 20 years, and includes the Fairmont Waterfront Hotel, the Wedgewood Hotel, and Glowbal Group.
Alan has had a passion for wine ever since he was young, when he had his first sip of German Riesling as a child, but it was during his time at Fairmont Waterfront that he began studying wine. He bought as many books and bottles as possible, vowing to never drink the same wine twice. As Bauhaus’s Wine Director, Alan is determined to create beautiful pairings to give guests a truly exceptional experience.
Dining at Bauhaus
We serve dinner seven nights a week and lunch Monday through Friday. Dinner reservations are available from 5:00 p.m. to 10:30 p.m. and lunch reservations from 11:30 a.m. to 2:30 p.m. Online reservations are limited so please call or email the restaurant directly for additional availability. email@example.com
General Reservation Policy
To provide you with the best dining experience, we require notice for guests with any dietary restrictions or allergies. Each table has two hours. Notify the restaurant in advance if you wish to keep your table for a longer period. In the event of a no-show, or cancellation with less than 48 hours notice for bookings over five people, the credit card entered will be charged 35.00 per person.
Inquire About a Large Group or Event
Special Event Inquiry
For information and reservations for events,
please contact Kimberley Busch at firstname.lastname@example.org
Uwe’s Wine Club – Knipser and Lafite
Is everything better in Germany? That’s the challenge for this dinner.
There is a winery in Germany with a cult following, but it isn’t well known abroad. Knipser wines rarely leave Europe, let alone Germany. Knipser have made a wine called the Cuvee X, a Bordeaux blend that spends 18 to 20 months in new French oak and is bottle aged for an additional 3 years. Knipser likes to brag that the Cuvee X can rival a Bordeaux. So, naturally, Uwe is putting it to the test. We’re putting the 2013 Cuvee X against an incredible opponent – the 1988 Chateau Lafite.
The cost of the evening includes a exclusively created menu prepared by Chef David Mueller and Chef Tim Schulte. $550 per person excluding tax and gratuity.
The seasons are changing – days are crisp, evenings are long, the leaves are falling, and the new Tasting Menu has arrived. The 6 course dinner (also available as 4 courses) celebrates the changing of the seasons and is bursting with fall’s flavours. Read on for a preview of each course. The Fall Tasting Menu is available as four courses for 79 or six courses for 99, with additional wine pairings.
Holidays at Bauhaus
It’s never too early to begin planning your holiday party! Whether you’re looking for an intimate space for 15 or a beautiful venue for up to 100 guests, Bauhaus is the perfect choice this holiday season. Offering seasonal-crafted menus from our Executive Chefs, bespoke cocktails, and an exemplary wine list.
Contact Bauhaus’s Event Coordinator Kimberley Busch to begin planning your holiday celebration today.
On October 4th, Bauhaus will be hosting a special winemakers dinner, celebrating the Rieslings of Robert Weil. The brand ambassador of Robert Weil will join us for an impeccable 5 course dinner, showcasing 5 different Rieslings. We will be pouring the Kiedricher Trocken Riesling, the Rheingau Kabinett, the Grafenberg GG, the Rheingau Spatlese, as well as a mystery wine for the final course. Executive Chefs David Mueller and Tim Schulte will prepare a menu designed around these wonderful wines. This is an evening you won’t want to miss!
Tickets for this event include wine and dinner, and are $200 per person, excluding tax and 18% gratuity.
HUFFINGTON POST: Michelin Chef Brings Hot New Restaurant to Vancouver
Friday and Saturday Valet Parking Available
Bauhaus Restaurant is firmly embedded in the rich history of the Gastown district. The dining room is housed inside one of Vancouver’s unique historic buildings, The Boulder Hotel, which was originally built in 1890.
Sunday, Monday, Tuesday, Wednesday, Thursday 5:00 pm – 10:30 pm
Friday, Saturday: 5:00pm – 11:00 pm
Monday, Tuesday, Wednesday, Thursday, Friday: 11:30 am – 2:30 pm
Address: 1 W Cordova St, Vancouver, BC V6B 2J2
Located in Gastown Vancouver
Phone: 1 604 974 1147