Chef Albert Wutsch serves as the Executive Chef for From Field to Table and brings decades of professional culinary experience to the program. A classically trained executive chef, Chef Albert has also worked as a culinary instructor and served as a director at a culinary institute, overseeing a team of twelve chefs.
Chef Albert’s instruction is highly structured and detail-oriented. He emphasizes organization, timing, and execution, helping students understand how professional kitchens operate while still focusing on approachable, practical cooking techniques. His background allows students to experience what it is like to work in a commercial kitchen environment while producing dishes that are both refined and achievable.
In class, students learn butchering fundamentals, cooking methods, plating, and time management, with recipes ranging from classic preparations like venison Wellington to simple, well-executed dishes such as venison schnitzel. Chef Albert’s sense of humor balances his high standards, and students consistently appreciate the depth and value of his instruction.
An avid hunter from Montana, Chef Albert also understands the unique challenges of cooking wild game and teaches techniques that respect the animal while maximizing flavor and quality.
