About Us

Tradition doesn't happen overnight.

Our History

The Oliver’s experience has been years in the making.

Welcome to Oliver’s Restaurant, where exceptional food, service, and ambiance have been a hallmark of our dining experience for almost a century. Established by Frank Oliver in 1936, our landmark space on Delaware Avenue in Buffalo has been a favorite of diners for generations.

In recent years, Oliver’s has undergone updates and refreshments under the management of WNY restaurateur Dave Schutte. Dave has operated the restaurant since 2013 and has maintained the integrity of the space while updating it to create a more modern and elegant ambiance. Additionally, he has brought in some of the best young culinary talents in Buffalo to further elevate the Oliver’s experience.

Our commitment to delivering the best dining experience possible has remained unchanged over time. It has been our goal for over 85 years, and it will continue to be our goal for many more. We invite you to join us and experience the exceptional food, service, and ambiance we’ve become known for.

Our People

People are our most important ingredient.

David Schutte – Owner

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

Ross Warhol – Chef/Partner

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

Chris Keller – Executive Chef

Chris Keller is a Buffalo-native who studied culinary arts at Niagara Falls Culinary Institute. He began his career at well-known Buffalo restaurants such as Hutch’s and Tabree. Since 2016, Chris has been working alongside Chef Ross Warhol as Chef de Cuisine, perfecting his craft and growing as a leader. Chris is passionate about using fresh and locally sourced ingredients and is dedicated to providing an excellent dining experience for all of our guests.

Experience Oliver’s firsthand.

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