President | Provost

Kirk T. Bachmann is a fourth generation chef. He began his culinary career in the
pastry kitchen of his father, a master pastry chef, trained in Germany. As a teen,
Chef Bachmann spent time at the Hotel Waldschaenke; a resort in Northern
Germany owned and operated by his uncle, also a classically trained chef. After
graduating from the University of Oregon, with an honors degree in International
Studies, Chef Bachmann went on to receive his formal culinary training at
The Western Culinary Institute in Portland, Oregon. Later, Chef Bachmann
earned a Master’s in Education from American InterContinental University.
Bachmann honed his front-of-the-house skills while working with acclaimed
Portland, Oregon Chef Xavier Bauser at the world-class, Mobile 5-Star, Benson
Hotel in Portland. Chef Bachmann then owned and operated his own restaurant
in Colorado where he and his staff earned restaurant of the year accolades in
1990. Chef Bachmann is a Certified Executive Chef through the American
Culinary Federation as well as a Competition Medalist. He is also a member of
American Academy of Chefs, Disciples d’Escoffier, The International Association
of Culinary Professionals, Chaîne des Rôtisseurs and a Hall of Fame Society
Member of the International Food and Beverage Forum. In 1992, Bachmann was
chosen for Citation’s “Who’s Who Among Rising Young Americans”. In 1999,
Chef Bachmann initiated career in Culinary and Hospitality education with Le
Cordon Bleu. While with Le Cordon Bleu, Chef Bachmann was instrumental in
the implementation of Culinary, Pastry and Hospitality Programs in 18 campus
across the United States. For several years, Chef Bachmann held the position of
Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu
Schools in North America, where he held the responsibility of maintaining
standards of quality, curriculum development, training, employer relations and
career services. Bachmann also served as the Vice President of Culinary Training
& Development at Rouxbe Online Culinary School. Today, Chef Bachmann serves
as Campus President | Provost for Auguste Escoffier School of Culinary Arts in
Boulder, Colorado doing what he loves most— sharing his passion for the craft of
cooking and serving students from all walks of life on their respective journey’s to
becoming culinary professionals.