Wayne Schumaker, Executive Chef
Photo coming soon!
Wayne Schumaker has been passionate about food his entire life, starting from his childhood where he grew up on a fruit farm. Wayne has more than two decades of professional culinary experience and has been with Cameron Mitchell Restaurants (CMR) for over 12 years serving in many positions and concepts.
Upon graduating with a culinary arts degree from the Oregon Culinary Institute, Wayne moved to Chicago and worked for the Hilton Hotels company for six years. Working his way up to executive sous chef before being offered a position at Smith & Wollensky in Las Vegas. Wayne worked for the chophouse chain for four years before being offered an executive chef position at their Columbus location, where he worked for more than a year.
In 2004, Wayne joined the CMR family as a sous chef at Martini Modern Italian. In the last decade, Wayne has worked in the CMR kitchens of Martini Modern Italian, Mitchell’s Steakhouse, Mitchell’s Ocean Club and Hudson 29 Kitchen + Drink. Wayne was also a regional chef for CMR where he traveled to various CMR locations to assist the restaurants’ executive chefs and kitchen staff. Wayne currently serves as the executive chef for The Barn at Rocky Fork Creek
What Wayne enjoys most about being an executive chef is teaching and seeing someone achieve their goals. His advice to aspiring chefs is to “get in with the best, be inspired and learn from them, and to challenge yourself.” He believes that you need to get out of your comfort zone to grow.
Although he’s supported CMR with more than 10 restaurant openings, he feels it never gets old and is always exciting. Wayne is driven by the success of others and has learned that in order to be successful, the right team has to be hired and they must have the passion and attitude for cooking and providing genuine hospitality.
Wayne and his wife, China, live in New Albany with their son Mason. In his spare time, Wayne enjoys spending time with his family and fishing and playing football with his son.