Located in a historic building in Suamico's Vickery Village, the authenticity is impossible not to notice. We offer choices for everyone from burgers and daily sandwich and pasta features, to fresh seasonal cuisine utilizing local ingredients at great prices.

We feature a wine list of world class varieties in all price ranges and a full bar. Chives is a casual atmosphere that buzzes with a refreshing new energy inspired by Chef/Owner J.R. Schoenfeld.

Chives stellar reputation for food quality, presentation, and value are well earned.

By offering delectable specialty items in all price ranges every day, Chives always offers a fresh experience.

JR was born June 24, 1967 in Providence, Rhode Island to Ron and Mollie Schoenfeld. JR has 2 older sisters, Terry & Kathy. He spent most of his childhood on the east coast and plenty of summers on his fathers’ sailboat.

His family moved to the Midwest and JR attended Culver Military Academy in Culver, Indiana graduating in 1985. He spent 2 years in college in New Orleans before moving to Indianapolis, Alaska and Vermont, becoming a student at New England Culinary Institute in Montpelier. JR met his wife, Cindy, at NECI. She worked for the school for 8 years mostly in an administrative role. JR, Cindy and their 3 children, Jessa, Nick and Lucas spent about 10 years in Vermont, moving several times to follow JR’s culinary career.

His culinary career began shortly out of high school. While in New Orleans he worked as a Server at Arnaud’s and then as a Function Captain at Diamond Black Tie Catering. JR then spent some time closer to his family in Indiana working as the Banquet Captain at The Canterbury Hotel, as a Sous Chef at Teller’s Cage/LaTour Private Dining and also as Sous Chef at The Wyndham Garden Hotel, all in Indianapolis. During these early years, he also spent some time in Alaska working as the Head Saute Cook for the Denali National Park Hotel. From there, he became a student at New England Culinary Institute interning at Sugarbush Inn as Garde Manger his first year and at Edson Hill Manor as Rounds Cook his second year, graduating in May 1992.

After graduating NECI, JR became Sous Chef for HH Binghams/Mount Mansfield Company in Stowe, Vermont. Within one year, he became Head Chef. Dartmouth College in New Hampshire was next on his agenda, becoming Executive Sous Chef. A restaurant called FireStones was in the making and JR became their Chef, responsible for the set up and redesign of a new concept. As this new restaurant struggled its’ first year, JR returned to Stowe, Vermont working again for Mount Mansfield Company as their Food and Beverage Manager for the entire resort. During this time, while the mountain was closed (seasonal), he took on some consulting jobs. At Stowe Inn at Little River he wrote menus, creating signature recipes, organized the kitchen, set up the ordering system and trained the staff. JR also worked with the Lamoille South Supervisory Union (the local school district), revamping and establishing new systems to make a successful self sufficient food service for 5 public schools.

Wanting to move back to the Midwest to be closer to our families, JR took a job as Executive Chef for PMI, working closely with the Green Bay Packers and all food service at Lambeau Field. When PMI lost their contract for Lambeau Field, JR began working for Spectrum Events out of Houston as a contractual Executive Chef running the food service for PGA events, major concerts and VIP catering. He also worked as Head Chef for a short while at Thornberry Creek Country Club before creating Chives.

Chives Restaurant is JR’s dream and a culmination of his favorite places he’s been and most importantly, his favorite foods he learned to prepare along his way. He keeps it simple, always using the freshest ingredients available to him. Currently, Chives is in its 6th year of operation. We value our staff at Chives. Our staff consists of very talented customer oriented people; some who have helped JR develop Chives culinary path from the beginning and some are employees he worked with in previous kitchens. The entire staff at Chives is along for the next ride which makes for a great working environment.

The cooking classes are designed to teach his customers to develop an appreciation for cooking creative cuisine, not just consuming it…and most importantly, to have fun doing it.

When JR isn’t revolutionizing the taste at Chives, you can find him relaxing on his boat in Oconto, watching TV and always searching through the cupboards wondering what our next meal will be. JR’s life is all about food. Where we go and what we do, always revolves around our stomach. When he gets some free time (which is rare), he enjoys sailing/boating, fishing, skiing, going to lacrosse and football games and snowmobiling. After raising 3 children, JR is also in the process of re-learning patience while getting to know his new grandson, Nolan.

As you can see, JR has spent the past 20+ years graduating from culinary school, honing his craft in professional kitchens at restaurants, hotels and private clubs and will now share his expertise with you. Enjoy!