The Players
Executive Chef Robert Price
Executive Chef Robert Price graduated from the City of Bath Culinary Institute in Bath, England in 1983. Upon graduation, he secured a position at The Capital Hotel in London, a Michelin Star restaurant where he worked under Executive Chef Brian Turner for four years.
In 1990 Robert met Bruce Marder (a pioneer in Californian Cuisine) and fell in love with the West Coast’s food bounty. His new passion quickly earned him Executive Chef at West Beach Cafe where he stayed for four years. In 1994 Robert opened “Rumpus” in Union Square, San Francisco. A year later he was named “A Rising Star Chef” by Michael Bauer for the San Francisco Chronicle.
Peter Schumacher
Born and raised in Switzerland, Peter Schumacher grew up under the tutelage of his families restaurants learning the breadth of the business from the kitchen to the front-of-house. He spent his post-graduate travels absorbing global cultures and culinary flavors throughout Europe and North and South America and settled down to hone his skills in New York City at the Grand Central Oyster Bar and the Drake Hotel where he worked with Jean George Vongerichten.
In 1992 Peter migrated West to San Francisco with his wife Liz and joined the managing team at BIX . BIX became the place to be with it's colorful jazz club scene and excellent food. Stepping into the renovated Buckeye Roadhouse in 1999 , Peter’s dream of creating a sophisticated yet comforting restaurant has become reality as the Buckeye continues to provide customers with excellent food and hospitality. Peter works tirelessly in the community and on many charities, he loves to welcome his patrons personally and make everybody feel at home at the Buckeye.
Peter and Robert are passionate about what they do and excited to fuel their drive for excellence, fully adopting the motto, “Making people happy one table at a time.”
