About Us

---

 Chef Phillip Bauer, the “PB” of “PB&J,” is a high-energy hard worker who thrives on creating expressive, novel dishes and using food as a way to bring people together. Working against the misnomer of, “never trust a skinny chef,” Chef Phillip Bauer, who has run 7 full marathons and who ran his fastest mile in 4 minutes and 28 seconds, proves that food doesn’t have to be unhealthy to be tasty, satisfying, and comforting. He showcases his talent in the exquisite execution and acute attention to detail to enhance the flavor profile for a refreshing dining experience. He is a master of healthy, bold flavors and brightly colored dishes down to simple techniques and hometown recipes.  

Phil came from an Air Force family and was active duty in the Air Force during 9/11. He found his ultimate calling as a Chef and has been in the culinary industry for almost 20 years. He brought the discipline he learned in the military and began his culinary career working in corporate restaurants, where he learned speed and other cooking skills. From there, Chef Phil found his way into fine dining, working at the Elephant Walk, and the Bay, a James Beard nominated restaurant. These work environments developed his knife work and precision techniques. Chef Phil ultimately worked his way up to several Sous Chef positions in local fine-dining restaurants including the Wine Bar, the Henderson Resort, and Bitterroot. Chef Phil was self-taught, in a proactive and diligent way, he actively sought out mentors, studied from many culinary books, challenged himself through extra practice at home, and found other opportunities to expand his knowledge, even internationally. Chef Phillip was entrusted to be an Ambassador with the Henderson Resort’s Task Force, New Restaurant Opener division, assisting with a new concept opening in Jamaica, as well as cross-training with resorts in Virginia and South Carolina. Despite the stereotype that many chefs don’t regularly cook at home, this has been a way of life for Phillip, not contained to 9-5. Chef Phillip spent many months, after both his morning and afternoon culinary jobs, coming home around 11 P.M. to do an experimental test kitchen at home. His drive and hard-gained expertise helped Chef Phillip make a name for himself and create a local following with his nightly local fish specials, ability to create gourmet dishes for special dietary needs, and starting his own private chef business. 

Chef Phillip draws his inspiration from his travels, his active lifestyle, and, of course, from his wife. PB&J Bistro & Café has been a dream of Phillip Bauer & Jess since they started dating in early 2016. Within a month of dating, Jess noticed that their initials together spelled PB&J. They developed the PB&J Bistro & Café concept, which also stood for Pickling, Breads, and Jams—all the foods Phil was using her kitchen for as a test kitchen when they were dating. Chef Phillip was born in the country of Panama, in Central America, and then moved to Spain and Germany. His family ultimately ended up in Crestview in 1991 and he has remained in the area ever since. Although he has had the opportunity to visit 7 other countries since then, 5 of them with his wife. He even proposed to Jess on a perfectly picturesque brick bridge in Torcello, Italy, which is why “Dreamy Arancinis” were on the PB&J menu. His other huge influence, of course, is living on the gulf coast. He has been able to establish great relationships with local purveyors over the years, for his dishes to feature the best produce and products they can. Chef Phillip’s passion is to keep ingredients as local as possible and to build from scratch, whether that be through fermentation of vegetables, a starter dough for bread, or rolling out his own pasta. Lastly, giving back to the community has been important to the PB&J vision and they are proud to have worked with great local organizations including Destin Harvest, Destin Charity Wine Auction, Gulf Coast Sinfonia, and Shelter House.