Fond du Lac, Wis., (December 7, 2018) – Hotel Retlaw, a premiere lodging option opening soon in Fond du Lac, announces the hiring of Chanse Schomber as executive chef.
Schomber is a respected culinary figure in the area with strong roots in the Fond du Lac region. He has served as chef at multiple fine dining establishments. At Hotel Retlaw, he will oversee all culinary duties at the property, including restaurant operations and onsite events.
“I’m looking forward to providing upscale cuisine that is accessible to everyone,” said Schomber. “With my specialty in fine dining, weddings and large events, I am excited to welcome guests for memorable occasions.”
Schomber’s interest in the culinary field began at the age of 12 when he often helped his grandmother at a German restaurant in Waupun. He received a culinary degree from Fox Valley Technical College and served in a variety of roles at establishments such as South Hills Country Club and Fisherman’s Cove. He went on to become executive chef and owner of Central House in Chilton. Most recently, Schomber was chef and owner of Entrees by Chef Chanse, a catering business and banquet hall located in the Juneau Community Center where he hosted weddings, graduation parties, corporate events, and more.
His passion as a culinary artist extends to fruit carving. He has created more than 1,500 watermelon sculptures for a range of customers, including the U.S. Open at Erin Hills. Schomber is also an active member of the community and has served on numerous boards of directors, including the Juneau Lion’s Club, Juneau Chamber of Commerce, Jam N’ Juneau, Chefs and Culinary Club of Milwaukee, and Tavern League of Dodge County.
Hotel Retlaw will be an optimal destination for weddings, social venues and a neighborhood gathering spot through local membership programming. A grand opening celebration is being planned for January of 2019. The hotel will bring an estimated 35,000 travelers to the downtown area annually. It is estimated that it will have an economic impact of $25 million per year.