Chef Amy Baer is orchestrating a culinary movement that seamlessly blends artistry, intimacy and innovation.
As the founder of Epicurean Santa Barbara and the visionary behind the soon-to-open Gravesend Wine Merchant & Eatery in Paso Robles, Baer has built a multifaceted career rooted in community, creativity and connection.
A former film composer whose résumé includes titles like The Hobbit and The Lord of the Rings, she now channels her storytelling instincts into unforgettable food experiences.
Whether crafting a bespoke dinner in a Montecito villa or curating a seasonal menu for wine lovers in Paso, Baer approaches each plate like a symphony — layering flavor, texture and emotion into every bite.
Culinary Life
Epicurean Santa Barbara offers a wide array of services tailored to food lovers of all kinds.
At its core is private chef services in which Baer prepares highly personalized meals in homes, vacation rentals or unique private venues.
From romantic dinners to celebratory wine pairings, each event is an opportunity to connect over food.
Her catering services expand this vision to larger-scale gatherings, including weddings, corporate functions and fundraisers.
“Clients are like directors. They have a vision — whether it’s a wine dinner or a birthday celebration — and my mission is to bring that to life.”
Chef Amy baer
“These projects often involve working with a team, which brings a different kind of energy and collaboration,” Baer shared with Noozhawk.
“I love the balance between intimate, one-on-one cooking and the scale of these bigger moments.”
Baer also founded Epicurean Santa Barbara as a private culinary club, offering a modern take on the supper club model.
Through guest chef dinners, wine-focused events and hands-on classes, the club has become a hub for local food lovers to gather, learn and celebrate regional flavors.
“These events celebrate the rich food and wine culture of our region and build community around the shared joy of food and beverage,” she said.
Now, Baer’s latest venture brings her culinary voice to Paso Robles, where she’s developing the menu for Gravesend Wine Merchant & Eatery, an exciting new destination inside Paso Market Walk at 1803 Spring St.
The globally inspired, seasonally driven menu will pair beautifully with the wines of Saint K, the boutique label co-owned by her husband.
The vision is to create a space where locals and visitors can gather casually over thoughtful, wine-friendly plates rooted in the freshest local produce and bold flavors.
It’s a concept that reflects Baer’s belief that great food doesn’t need to be fussy, it just needs to be intentional, joyful and nourishing.
Music Foundation
Although her transition to cooking might seem like a career pivot, Baer sees strong parallels between composing music and crafting meals.
“Clients are like directors,” she explained. “They have a vision — whether it’s a wine dinner or a birthday celebration — and my mission is to bring that to life.”
Baer builds her menus like scores: the melody is the star ingredient, the sauce is the bass line, the sides are harmonies and texture adds rhythm.
“I told friends, ‘I’m still making music; just using different instruments,’” she said.
The intensity of a live kitchen mirrors the energy of a concert stage, with timing, adaptability and team coordination essential to pulling off a flawless performance.
Local Roots, Global Inspiration
Baer’s culinary journey took her from New York’s vibrant restaurant scene to the Institute of Culinary Education in Pasadena, and through the kitchens of esteemed chefs throughout Southern and Central California.
“What remains consistent across all of them is the importance of starting with good ingredients, clear communication, mutual respect, and doing your best in a demanding environment,” Baer said.
This philosophy now drives her culinary style: a blend of old-world technique and modern, globally inspired flavor.
Her Pacific Rim Tomato Salad is a prime example: a reinvention of Caprese featuring yuzu-kosho crème fraîche, cranberry salsa macha, Cotija cheese and Bubu Arare rice crackers — a perfect summer fusion dish that’s bold, unexpected and deeply satisfying.
Art of Personalization
When a client hires Baer for a private dining experience, the process begins with curiosity.
“I want to understand what they truly want out of the experience,” she said.
Whether it’s a cozy family meal or a refined, multicourse celebration, Baer builds a menu tailored to the event’s mood, dietary preferences and seasonal ingredients.
She finds inspiration at Santa Barbara’s farmers markets, where she sources local vegetables, seafood and herbs to inform and elevate her menus.
“The market and the season inspire the sides, sauces and finishing touches,” she said. “I start with something that catches my eye and go from there.”
Baer is also a regular at the Community Seafood program and Saturday Fishermen’s Market. Her respect for local ranchers, fishermen and farmers is evident in every dish.
“Their knowledge and enthusiasm remind me that sourcing locally is so essential to the quality of my food,” she said.
Stay Connected
To stay in the loop on upcoming dining experiences, events and classes, food lovers can follow Baer on Instagram at @epicureansb and @gravesendpaso, or click here to inquire about Epicurean Santa Barbara private events or join the newsletter.
Whether you’re enjoying a meticulously curated dinner under the stars, taking part in a collaborative chef-and-winemaker event, or dining at her new Paso eatery, Baer invites you to experience food the way she once experienced music: with heart, soul and just a little bit of magic.
