Chef Bruce Auden
Born in North London, Bruce Auden has a classical background in the culinary arts. At the age of 17, he moved to the United States to join a management training program at the prestigious Northmoor Country Club in Highland Park, Ill. In 1977, Auden joined Chicago's award-winning Crickets. During his six years there, he established a reputation for consistently well-executed and innovative menus.
Auden later became chef de cuisine at Exposure, Dallas' chic club/restaurant, and then went on to work at Charley's 517 in Houston, where he became known for his adventuresome, original and creative menus. Recognized as one of the early pioneers of Southwestern cuisine, one reviewer wrote that Auden's artful dishes are "extraordinary creations that play havoc with tradition."
In 1985, Auden moved to San Antonio to open the Fairmont Hotel's restaurant, Polo's, where he earned national prominence for his unique cuisine. During his tenure at Polo's, he was named one of 1988's "Ten Best New Chefs in America" in Food and Wine magazine and, in 1991, Auden earned Polo's a coveted spot on Esquire magazine's "Best Bars and Restaurants" list.
In 1991, Auden left Polo's to open Biga and LocuStreet Bakery, which allowed him to further cultivate his own brand of cuisine in a friendly, relaxed atmosphere. In its first year, Biga made Esquire's "Best Bars and Restaurants" list and Nation's Restaurant News' "Fine Dining Hall of Fame" in 1996.
After eight years, Biga outgrew its space, so Auden, along with partners Pete Selig, Perny Shea and Don Thomas, opened a new venue of fine dining, with a Texas accent, under the same name in March 2000. Located in the heart of downtown on the Paseo del Rio — San Antonio's famous River Walk — the new Biga continues to serve Auden's signature contemporary American dishes, all influenced by the exotic flavors of the cuisines of Mexico and Asia with the wit and flair of his native England.
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.