Buckeye Roadhouse is the quintessential Marin County dining mainstay you simply cannot miss. Enjoy a cocktail or glass of wine in our cozy rustic bar before entering the beautiful Aspen lodge-style dining room adorned with vaulted ceilings and magnificent river-rock fireplace.
Once seated partake in some mouthwatering favorites. Our executive chef passionately utilizes fresh, local ingredients to create delicious traditional American cuisine with a Californian contemporary twist.
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. He 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. With it’s colorful jazz club scene and Supper Club cuisine, BIX became the place to be.
Stepping into the renovated Buckeye Roadhouse in 1999, Peter’s dream of creating a sophisticated yet comforting restaurant has become reality. 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.
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.