August Schuchman

Chef

Yankee Pier Larkspur

Chef August Schuchman moved to Mill Valley, California when he was ten and has considered the North Bay his home ever since. While working as a personal chef to put himself through college, Schuchman discovered his passion for cooking, enrolled in the California Culinary Academy in San Francisco and has never looked back. He intimately knows the local food scene and believes in providing guests with seasonal, sustainable cuisine, which aligns perfectly with the values of Lark Creek^® Restaurant Group.

“The chefs at Lark Creek Restaurant Group are among the best in the Bay Area, and it’s an honor to be working alongside them, representing the Group’s respected sustainable seafood program and farm-fresh cuisine,” Schuchman said. “I have close relationships with local farmers and purveyors, and it’s important to me to source locally and seasonally. There’s nothing I enjoy more than creating new and exciting food with the talented, passionate people at Yankee Pier^®.”

After he received his degree in Culinary Arts from the CCA, Schuchman landed a job as lead line cook at the late Valhalla Restaurant in Sausalito. He advanced to the position of chef de cuisine at Mountain Home Inn, where he began to develop his product sourcing relationships. Later, Schuchman was hired as executive chef at Pine Cone Diner at the Point Reyes Station and spent the next several years perfecting his personal style of cooking while developing popular dishes that highlighted the freshest ingredients. Schuchman also trained at Nick's Cove and Cottages, Waterbar Restaurant and Cibo before joining Yankee Pier Larkspur in November 2010 as chef.

In his spare time, Schuchman enjoys mountain biking and hiking around Marin County, especially in the Headlands and on Mount Tamalpais. He also shops at many Bay Area farmers’ markets and dines out at local restaurants to stay relevant in the ever-changing culinary scene.