Werner Schumacher

Born and raised in Switzerland Werner was exposed from an early age to classical cuisine. His three year apprenticeship at age of fifteen gave him a great start in the culinary world. Working both winter and summer seasons at various five star resorts in Switzerland further added to his experience. In his early twenties he started to add international exposure; first for two years in Tianjin, China and then a year in Fiji. Nine years at the Hilton Anchorage introduced him to the world of American food especially seafood and shellfish. All this knowledge came with him at the beginning of the century to head the culinary department at the Hilton Seattle Airport and Spencer's for Steaks and Chops.