Christopher Schmidt of Floataway Café - Biography
Born into an active restaurant family in Atlanta, Georgia, Christopher Schmidt knew he was going to be a chef from a young age. He grew up watching and learning from his father, a restaurant manager, who ran several successful restaurants across the Southeast. Getting his feet wet, Schmidt took his first restaurant job as a line cook at Waffle House at the age of 15. Wanting more of a culinary challenge, Schmidt quickly made his way into the kitchens of Marietta Country Club, working under Chef John Nishiyama. After spending two years with Nishiyama, Schmidt left Atlanta to attend culinary school at Johnson & Wales University in Denver, Colorado on a full scholarship.
While completing his culinary education, Schmidt worked at some of the most renowned restaurants in Denver including Restaurant Kevin Taylor, Vesta Dipping Grill, and Fruition. Schmidt completed his culinary education by heading to New York City, landing an internship Per Se, under the guidance of Chef Jonathan Benno.
Schmidt moved back to Atlanta in 2010 and took a position as a sous chef at Bacchanalia, Chef Clifford Harrison and Annie Quatrano’s flagship restaurant. At Bacchanalia, Schmidt worked closely with Chefs Daniel Porbianski and David Carson to showcase the best of Georgia’s bountiful produce, creating innovative and seasonal tastings. After his first year at Bacchanalia, Schmidt was offered the position of executive chef at Floataway Cafe. At Floataway, Schmidt reinterprets his take on northern California cuisine utilizing fresh Georgia products.