George Schu’s involvement in the restaurant industry spans his entire life with more than 25 of those years professionally cooking for the public. He began his vocational studies in Germany in 1983, by first attending Kaethe Kollwitz College in Marburg, then he studied culinary arts at Dorint Hotel Kreuzeck in Goslar, while simultaneously attending Obergergrat Albrecht Berufsfachschule in Clausthal Zellerfeld, Germany.
After finishing his education, Mr. Schu entered the German Army for four years, where he was Chief Commander of Troop Provision, and a culinary instructor, overseeing a staff of approximately 30 people.
In 1990, Mr. Schu entered the restaurant world in Kirchhain, Germany, where he was the managing owner and executive chef of Hessischer Hof Restaurant. After his first restaurant, Mr. Schu went on to open and run successfully three other restaurants in Germany. At each restaurant, he developed his own healthy, specialty menu, which made each restaurant a popular destination for tourist and the local residents. The last venue that he owned and managed in Germany was a restaurant that was a popular destination for game hunters and fishers, which prompted Mr. Schu to develop a menu serving fresh game, freshwater fish, and local produce from nearby farms. Here they hosted weddings, family gatherings and catered to business conferences. [story continues below]
In 2000, Mr. Schu realized his dream with the opportunity to move to the U.S. to start his own restaurant in Fort Lauderdale – Schu’s Restaurant. As with all his previous restaurants, he operated his restaurant with excellence in product and services by developing his own menu based in European classic styles, German traditional specialties, and the local seafood available. With a consistent lunch business, catering and delivery services, and loyal dinner following, Shu’s was becoming a great success. During this time, Mr. Schu simultaneously served as the Management Consultant for Gilbert’s Resort in Key Largo to help develop a strategic plan to increase the sales and put Gilbert’s on the map.
In 2003, Schu’s Restaurant was sold, and by 2005, Mr. Schu left his Fort Lauderdale restaurant to focus entirely on Gilbert’s Resort. He became the Executive Chef, Kitchen Manager, and General Manager of the restaurant in the Resort.
Today, Mr. Schu is instrumental in directing and overseeing all aspects of operations at Steamers. Mr. Schu has developed and created a menu that sets Steamers apart from the other restaurants in the area. There is little doubt that Mr. Schu’s knowledge, experience and high level of quality is at the heart of Steamers’ growing success.
~ Due to the European Culinary Education of the owner, Mr. Schu, Steamers provides training to all their staff that is comparable with the culinary and hospitality business education one can receive attending any one of the many Art Institutes located in the U.S.Read More