Campus Address: Caudell Hall 117A
MS.Ed., SUNY Buffalo State
Chef Donald Schmitter specializes in the culinary aspects of hospitality, based on his many years of experience in the field. In addition to teaching catering, baking, and advanced food courses he also serves as the faculty advisor to the student special events catering club. He serves as the Lab Coordinator for the Hospitality Department. A current member of the American Culinary Federation of WNY and a Certified Culinary Educator, he began his career after graduating from culinary school by completing an ACF Apprenticeship under William Moser (Hilton Hotels) and Norman Hart at Brookfield Country Club. He went on to become an ACF Certified Chef de’ Cuisine from 1998-2003 while working as an Executive Sous Chef at Buffalo Hilton, Adam’s Mark Hotel, and The Glen Iris Inn (Rich Products).
He was also the Executive Chef at the Red Coach Inn in Niagara Falls while completing his graduate degree in Career and Technical Education at Buffalo State, before becoming a member of the faculty in the Hospitality and Tourism Department.
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