Charles Schwab

Executive Chef

Growing up in a small town in the Ozark Mountains of Arkansas, Charles Schwab developed experience in the service industry at an early age. His parents owned a bed and breakfast, and despite being self-employed, his father still found the time to cook his family dinner every night. As a result, Chef Charles’ father was the first major cooking influence in his life.  It was his father’s dream to go to cooking school, but unfortunately circumstances never allowed him to pursue that dream. However, he was able to teach his son not only how to cook, but also to love the art of cooking.

After two years at the University of Arkansas working towards a degree in music education, Chef Charles began to realize it was not the path he wanted for his life. It was then that his mother suggested culinary school. In Chef Charles’ own words, “I looked into the Culinary Institute of America, saved up some money, moved to New York, and never looked back.” At the premier culinary college in New York, Charles had the opportunity to assist acclaimed chefs including Julia Child, Graham Kerr, Martin Yan, and Charlie Palmer and learn from several great instructors, including the only female Certified Master Chef, Lyde Buchtenkirch-Biscardi. During his time in school, Chef Charles worked at The Pillars, a family owned French restaurant, under Chef Paul Bach, a nine time Escoffier Award winner.

Throughout Chef Charles’ career, he has always found the most inspiration in New York City. He considers himself lucky for the experiences he was able to have there, both in and out of the kitchen. Some of his favorite and most inspiring Manhattan restaurants include La Bernadin, Babo, Craft, Jean-George, Gramercy Tavern, The Modern, 11 Madison, Theo, Prune, Mary’s Fish Camp, and The Spotted Pig.  Chef Charles’ also likes to credit Anne Quatrano,Chef/Owner of Bacchanalia,with being the biggest influence in his career. Chef Charles worked as a Line Cook, Sous Chef, Chef de Cuisine, and Meat and Seafood Manager at Bacchanalia, and he developed the Charcuterie and Dry Aging Program for Star Provisions, the gourmet grocery storefront to the restaurant. From working with Chef Anne in a variety of positions over the course of eight years, he learned a tremendous amount about the selection of quality ingredients and the importance of supporting the local farmer.

Before joining the Buckhead Life Restaurant Group as Executive Chef at Buckhead Diner, Chef Charles’ enjoyed his time with Liberty House as Corporate Chef, as well as Executive Chef of Blue Ridge Grill. He says that both experiences afforded him the freedom to do cured meats, salami, terrines and other charcuterie. Terrines are a favorite food of his and he particularly enjoys the process of making them. He learned to make terrines through years of working with and for European chefs, and as a result, he has developed a great appreciation for any complicated cold food preparation.

Chef Charles is very excited to be part of the Buckhead Life Restaurant Group and Buckhead Diner in particular. He considers the Buckhead Diner to be an Atlanta institution that has also become famous around the country. Expressing his excitement, Chef Charles says, “It is a unique opportunity to not only have a chance to be part of something so big and historic but also to have the chance to work for an industry legend like Pano.”

When Chef Charles isn’t in the kitchen, he spends most of his free time with his daughter. They enjoy going bowling, to the movies, cooking, visiting the Farmer’s Market, and just hanging out.