For some, running a restaurant is a business. For us, it is our calling. Our passion for food and fine dining comes first, business second. We are a chef-driven restaurant. For you, that means fine dining at its best. We invite you to join us for an unforgettable culinary experience.
Chase Seemann’s family inspired his career in the restaurant industry. Growing up, many of his relatives worked in restaurants and seeing them enjoy their work inspired his passion for pursuing a career in the industry. Seemann began his career as a busser at Scrambler Marie’s and held positions at several different restaurants, including Bob Evans, Steak ‘n Shake and Applebee’s.
He joined the Cameron Mitchell Restaurants (CMR) family in 2011 as a server at Cap City Gahanna. He also spent some time working at CMR’s Ocean Prime concept in Orlando before returning to Cap City as a supervisor and later, a beverage and dining room manager. Seemann is now the general manager of The Barn at Rocky Fork Creek.
He says the family atmosphere and team comradery at CMR is unmatched. Seemann declares that CMR’s culture drives everything the restaurant teams do, and he is proud to be a part of such a warm, inviting company. Through his professional career, he has learned to embrace change. He encourages those interested in a career in restaurants to not be afraid of new situations and instead, embrace them as a challenge. He explains that even if you fail, you will learn and grow from the experience.
Seemann’s favorite CMR dishes are the Meyer Lemon Gratin from Cameron’s American Bistro and the Tenderloin at Martini Modern Italian. When he’s not in the restaurant, he enjoys cars, motorcycles, dirt bikes, ATVs, attending festivals and political activism. Seemann resides in Gahanna with his wife, Kathryn, and their son, Elum.
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.