MEET THE CHEF: Greg Bauer of Doc Bales' Oceanfront Grill at Hilton Daytona Beach in Daytona Beach, Florida

BY TRIPVEEL℠ MEDIA EDITORIAL STAFF | March 2021

5 Reasons to Visit® by Tripveel sat down with Executive Chef Greg Bauer of Doc Bales' Oceanfront Grill at Hilton Daytona Beach in Daytona Beach, Florida.

Executive Chef Greg Bauer of Doc Bales' Oceanfront Grill at Hilton Daytona Beach in Daytona Beach, Florida

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

My home town is Buffalo, New York. I learned to drive a tractor at 12-years old on our family farms. August and September were busy months after the harvest because that was the time for canning and processing goods for the winter months. My family was always centered around the kitchen. Both of my grandparents were seasoned cooks with different skill sets; my uncles would hunt so there were always unique new things to try growing up like venison, game bird and rabbit. I have lived in different parts of the United States, Mexico, Canada, and the Caribbean during my career.

Doc Bales' Oceanfront Grill at Hilton Daytona Beach in Daytona Beach, Florida

Tell our readers an interesting fact or two about yourself.

I enjoy having fun in the kitchen with the team, when time permits. In my free time, I have been working on a model railroad with antique trains that I have collected over the years. I also enjoy golf and deep sea fishing.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Anything cooked low and slow like brisket, beef and pork ribs. I like playing with different dry rubs and marinades to create full rich flavors. If you haven’t tried succulent grilled peaches topped with fresh berries and Grand Marnier whipped cream you're missing out on a real treat.

Doc Bales' Oceanfront Grill at Hilton Daytona Beach in Daytona Beach, Florida

What are three ingredients that you simply couldn’t live without? 

Butter, peppercorns and fresh herbs.

We love the art behind plating. What do you love about designing the perfect dish?

Keeping it simple, concentrating on 4-5 high quality ingredients and focusing on the plant-based foods being the star of the plate.

Doc Bales' Oceanfront Grill at Hilton Daytona Beach in Daytona Beach, Florida

Tell us about one of the most creative dishes you’ve created?

I was serving an extensive wine dinner pairing menu and made a dessert course consisting of andouille sausage beignets with three types of organic honey in syringes for the guests to apply themselves and experiment with different flavors. It was an experience for all that attended and I had a great time playing with ingredients to create the dish.

Doc Bales' Oceanfront Grill at Hilton Daytona Beach in Daytona Beach, Florida

Share your most recent awards and accreditations with us! 

I’m a graduate of the Culinary Institute of America, Hyde Park New York, ACF accredited courses in nutrition and advanced chocolate courses.

What are some of the latest trends you’re seeing in top restaurants across the globe?

Right now we are seeing a large movement in ghost kitchens and a resurge of unique grazing menus for weddings and special events continue to be popular along with locally sourced ingredients.

What’s your favorite cocktail or drink of choice?

I love a classic, fresh Mojito easy on the sugar.

What do you love about being the Executive Chef at Doc Bales' Oceanfront Grill at Hilton Daytona Beach in Daytona Beach, Florida?

What I love about the job is that I have the ability to share my passion and knowledge for the food with our team to inspire growth and development; Teaching correct technique and respect for the ingredients.