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