David Schutte’s journey from his hometown to Manhattan and back again tells a story of exploration. Born and raised in Buffalo, David Schutte pursued his passion for food by graduating from the Culinary Institute of America and later, Cornell University’s School of Hotel Administration. From there, he took on a varietal challenge with a wine internship in the famed Napa Valley.
He then moved on to the bright lights of New York, where he worked with legendary restaurateur Joe Baum at venues including Aurora and the Rainbow Room. With his culinary skills finely honed, he returned home and opened Babalu, featuring Caribbean-themed fare by Chef Paul Jenkins. In 1996, he purchased the Creekview Restaurant in Williamsville, another hometown favorite he’s proud to own to this day.
In the spring of 2013, David purchased Oliver’s, and since has continued our heritage of exceptional dining experiences—while also infusing just the right measure of fresh taste and traditions.
Executive Chef Ross Warhol is a young talent from Buffalo, New York, whose innovative
culinary vision has taken him around the world. Learning under the watchful eye of Daniel Johengen at Daniel’s and studying under some of the brightest minds in the American culinary world at the Culinary Institute of America, Ross has returned to Western New York after a brief stint in Texas, where he honed his skills and love of local ingredients and seasonal cooking. His passion for local, fresh ingredients and international influences creates an inspiring experience at Oliver’s.
“I look at each plate as a blank canvas and I strive to make each meal a true work of
art, because that’s what it is. To me, dining is all about the experience.” -Chef Ross Warhol
Erin George knows everything that goes into catering. Certainly that includes the food and the venue, but what sets Erin apart are the relationships she has formed over the past 25 years with the top chefs in the area—and with the loyal patrons who come back to Erin and Oliver’s again and again.
There is no such thing as a small detail to Erin. She realizes that all details are big and make an enormous difference in the success of any event. From weddings and bar mitzvahs to tailgate parties and VIP events for prominent politicians, Erin has done them all for every budget—with style, originality, and the utmost professionalism.
For Erin, the relationship starts the minute the patron walks in the door or dials the phone, but it doesn’t end when she closes the door at the end of the event. Erin’s dedication ensures that the relationship continues…until the next big event in your life.
Brandon joined the Oliver’s team in 2015 as the Wine Director & Dining Room Manager. Having moved from Indianapolis to Buffalo to attend graduate school at the University at Buffalo in 2007, Brandon quickly found his true calling in the hospitality industry always striving to deliver a truly exceptional experience second to none.
Brandon is a natural fit at Oliver’s. Currently under the mentorship of Master Sommelier Christopher Bates, Brandon is pursuing his Advanced Sommelier from the Court of Master Sommeliers, and ultimately hoping to achieve the notoriously difficult Master Sommelier Diploma. Always striving to uncover the best values from the hottest up and coming regions while also paying homage to the classics, the wine program at Oliver’s is constantly evolving, growing, and consistently recognized as one of Buffalo’s best.