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About Us

Tradition doesn't happen overnight.

Our History

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

From the time that Frank Oliver built the restaurant in 1936, diners have remained loyal and have continued to enjoy Oliver’s exceptional food, service and ambiance. In 1983, Henry Gorino purchased Oliver’s and set the restaurant on the path to its current success. After thirty years, Henry chose WNY restaurateur David Schutte as the next owner of his thriving business.

Dave’s vision for Oliver’s has maintained the integrity of the landmark space on Delaware Avenue in Buffalo, while updating the space to create a more modern and elegant ambiance. In 2016, Dave’s goal was to make renovations to the restaurant that would not only enhance guests experience, but also create a modern, fresh and contemporary ambiance. He had the backbar completely reconstructed, added new lighting, repainted and redecorated the entire dining room, and added numerous new pieces of beautiful artwork. In addition to interior renovations, he has brought in some of the best young talent in the culinary scene in Buffalo: Chef Ross Warhol who brings a wealth of knowledge and experience to Oliver’s.

Throughout the years at Oliver’s one thing has always remained constant; the teams commitment to deliver the absolute best dining experience bar none. It has been their goal for their first 80 years, and will continue to be their goal for today, for tomorrow, for Western New York.

Oliver's Bar
Oliver's Private Dining Room

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

Chef Chris Keller

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.