OLIVER'S RESTAURANT - Key Persons
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.
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
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