LAS VEGAS— Market City Caffe Hospitality Group announced it has appointed Eric Bauer to the position of executive chef at Morels French Steakhouse & Bistro, located in Palazzo Resort & Casino.

A finalist for the U.S. Best Young Chefs Competition for Chaine de Rotissuers 2003, Bauer brings his classic French cuisine training to Morels, where he has created an extensive menu featuring French hors d’oeuvres, Wet- and Dry-Aged steaks and Japanese A-5 Wagyu Beef, fresh seafood, an exciting lounge menu and more.

Prior to joining Morels, Bauer gained valuable culinary skills at a number of Four Seasons properties worldwide. Most recently, he served as the chef de cuisine at Four Season Costa Rica’s American Steakhouse Caracol.

Bauer attended Kendall College of Culinary Arts in Chicago. He has trained under renowned chefs including Pascal Vingau and James Cassidy. In addition to his expertise in French fare, he is well-versed in Latin and Mediterranean cuisine.

Morels French Steakhouse & Bistro offers a new dining experience in Las Vegas, Executive Chef Eric Bauer merges classic steakhouse with other unique culinary aspects, including an iced seafood bar, a cheese and charcuterie bar with more than 30 farmhouse and artisinal cheeses from around the world along with handmade salamis and meats, complemented by a more than 70 wines-by-the-glass and more than 400 varieties of French and California wine-by-the-bottle. Steaks include both wet- and dry-aged, as well as Japanese A-5 Wagyu. The steakhouse also offers a delectable array of desserts ranging from a trio of crème brulees to an assortment of gourmet macaroons with assorted house-made preserves served from a table-side cart. Master Mixologist Livio Lauro created a myriad of tasty and colorful handcrafted cocktails only available at Morels. The steakhouse includes a plush lounge and outdoor patio seating providing stunning views of the Las Vegas Strip. The 11,500-square-foot restaurant seats more than 300 guests and includes two private dining rooms. Private dining and banquet facilities are available. Brunch served 10 a.m. to 3 p.m. Saturdays and Sundays. Restaurant is open daily for lunch and dinner. For hours of operation and additional information/reservations, call 702-607-6333.