BAUMÈ restaurant was created with the premise of combining the modern with the ancient.  The name Baumé was chosen because it represents something which is scientifically classic but gastronomically modern.   It fits Chef Bruno Chemel's concept by being something originally French but which is now used universally.  
The dining room was designed with an emphasis on clarity and tranquility.  Baumé restaurant was built with a focus on Quality, Honesty, and a Respect for Nature.  These philosophies carry from the attitude of the staff to the food itself.  Our menu is built with a consideration for digestion and moderation influenced by macrobiotic cooking.  With this in mind, we've prepared a small focused wine list to accent the food without overwhelming it.  It is French Cuisine Moderne with a Zen Touch.
 
Bon Appétit!

Principal/Chef - Bruno Chemel

Chef Chemel was most recently the Executive Chef at Chez TJ, the renowned Michelin starred restaurant in Mountain View, California. Now 41 years old, he was a top graduate of the culinary school in Moulins, France while working at the Michelin two star Jean Pierre Billoux in Digoin. He also graduated from the Lenotre Pastry Academy in Paris, received Certificats De Travail at Michelin three star establishments such as Le Vivarois, Le Grand Vefour and Guy Savoy, and taught with famed Chef Joel Robuchon at the LETNA Institute in France.

Once in the United States, Chemel received three stars from the New York Times while he was the Executive Chef at the Le Chantilly. He then spent four years in Japan studying macrobiotic cooking with Japanese Master Chefs and, in Tokyo, was the Executive Chef at Ambrosia, before relocating to Honolulu, Hawaii where he owned the four star Cliquo.

In 2002, Chemel moved to Southern California to be the Executive Chef of Aqua at The St. Regis Monarch Beach Dana Point, earning a Four Diamond AAA rating and receiving five stars from the American Academy of Hospitality Sciences presided over by Jean Georges Vongerichten. He came to San Francisco in 2004 to open La Suite and earned three stars from the San Francisco Chronicle’s Michael Bauer as well as Best 10 New Restaurants and Bay Area Top 100 rankings from the same newspaper. In 2005, Gourmet Magazine listed La Suite as a Top 10 Best Restaurants, San Francisco.

Pastry Chef - Ryan Shelton

Chef Ryan Shelton, now 27 years old, is a native of San Jose, California. While in school at the University of California, Irvine, he studied biology and classical guitar performance and then also spent time at the Art Institute in Orange County, California. As his interest in the culinary arts grew, he took time to stage a number of small restaurants in Europe and to cook in Asia as well and this experience enabled him to begin his professional career in 2003 at the Sheraton Gateway Hotel in Los Angeles. After subsequent stints at Le Petit Paris, Chakra Indian Cuisine, and Pescadou Bistro, all in Southern California, Shelton accepted a position in 2008 at The Ritz Carlton, Laguna Niguel as a Baker/Pastry Cook. Most recently he was the Pastry Chef/Sous Chef at Chez TJ in Mountain View, California, where he earned his first Michelin star.