Chef Renee Schuler

From serving Steak Diane to her family at the tender age of twelve to the day she founded eat well celebrations and feasts, Chef Renee Schuler’s passion has always been in the kitchen.  The Northern Kentucky native first tried a different path and acquired a psychology degree from Depauw University. But her love of the kitchen inspired a move to New York and the heart of the food and wine industry and a second education, this time from the Institute for Culinary Education followed.  She spent five years working, learning and eating in Manhattan at places including Danny Meyer’s Tabla restaurant, Terrance Brennan’s Picholine and Bobby Flay’s Mesa Grill Catering.

Renee returned to the Cincinnati area to accept the position of Executive Chef at the Murphin Ridge Inn.  While there, Renee contributed to owner Sherry McKinney’s Taste of the Murphin Ridge Inn Cookbook, and enjoyed cooking for inn guests from places varying from Dayton, OH to Beijing.

In 2005, Chef Schuler established eat well celebrations and feasts so she could devote her energy to entertaining and cooking with fantastic clients throughout the Greater Cincinnati and Northern Kentucky area.  Her cooking is grounded in seasonal fresh ingredients and is prepared with a light hand and global influences.  The company is committed to serving interesting and delicious food no matter how remote the event site.  Renee and the entire team at eat well strive to bring each event to a higher level with creative food and presentation ideas, and hospitable, professional service.