Born and raised in rural Kentucky, Chef Jackson Rouse developed his passion for food as a boy in his family’s grocery stores. His interest in local ingredients developed as he saw the products indigenous to the tri-state firsthand. He became well versed in the Cincinnati tastes while working as Sous Chef at Charlie’s Crab House and Executive Chef at Ciao Baby Cucina. Today, Jackson prides himself on incorporating as many local ingredients as possible. Previously the Executive Chef of The Iron Horse Inn, Smoq, and The Rookwood Bar and Restaurant, his fusion of many cuisines brings a fresh taste to contemporary offerings. Now Bauer European Farm Kitchen, Chef Jackson Rouse’s new culinary venture pays homage to the founding fathers of Cincinnati and his own lineage. Bauer’s menu reflects the history, culture and flavors of the old country.