Jessica Bauer

As a Pittsburgh native, Jessica relocated to Michigan during high school where she began her restaurant experience. Her greatest joy was found in her family’s delight and support of her early cooking competency preparing her family meals. She found a sense of accomplishment and pride that she carries with her today.

After graduating from Pennsylvania Culinary Institute, Jessica was accepted to continue her culinary training at The Boca Raton Resort & Club. Most influential to her cooking style was working with Chef Gregory Waters at 27 Ocean Blue, a 4-star Mobil Travel Restaurant Review and 5-Diamond AAA Restaurant Guide. His use of international cooking styles and passion for upscale local ingredients allowed Jessica firsthand experience that transformed her professional culinary artistry.

Upon her return to Pittsburgh, Jessica became a member of The Carlton Restaurant culinary staff. Her newly gained incisive knowledge allowed her to expediently climb to the top of the ranks as Sous Chef. Assisting Chef Mark Swomley with menu creation and wine pairing dinners proved an invaluable experience that she was able to utilize as Executive Chef of Bistro 19.

Jessica strives to keep Bistro 19 as one of the top destinations in Pittsburgh’s restaurant market. She frequently travels to cities such as Chicago, New York and Philadelphia to inspire her menus. Guests do not encounter a pretentious menu at Bistro 19. They are instead treated to a modern and eclectic selection that delights all. Jessica cooks at events all over the city and as far as Cincinnati to show off her talent, and has also been featured in magazines like Whirl and Pittsburgh Magazine. At cooking classes around the city, she enjoys giving back to the community and teaching students how to prepare some delightful dishes for their own families.