connecting food. farmers. community.
Our inspiration for Cobble Hill begins in Brooklyn, New York.
Time spent living there was time often spent exploring amazing neighborhoods
including Carroll Gardens, Park Slope, Red Hook and Cobble Hill.
Walking the streets of Brooklyn was often consumed by the discovery
of bustling street side restaurants adorned with window sills
of overflowing flower pots, sidewalk tables,
and passionate chefs with unique visions
creating food for their local communities.
Time in Brooklyn also meant enjoying a glass of wine or cocktail
with our neighbors in the backyard under string lights
or on our brownstone stoop under “city” lights.
This is what began to shape our inspiration.
During our time there, we also began to form solid ideals of sustainability and local food.
Beginning to raise our first child in a large city, we had the luxury of frequent
family outings to the best farmers markets in the nation
and local grocery stores striving to offer the same great products.
Our vision of fine dining starts with our belief in a better food system,
begins at home with our family and carries through in all we do.
We care about real food, and in doing so we hope to make
an authentic connection with our guests.
With Cobble Hill Restaurant,
we hope to bring this inspiration and vision to downtown Cedar Rapids, IA.
We offer you our vision for what a fine dining restaurant should be:
valuing local products, a deep dedication to craft and technique in the kitchen,
food with a story, and the purest form of hospitality.
~ Chef Andy & Carrie Schumacher
carrie & andy schumacher
owner & chef/co-owner
executive chef & co-owner
Andy first got into cooking after finishing up a BS in Biology at the University of Iowa and preparing for medical school applications. This newfangled hobby turned into a full fledged passion and led him away from medicine and to New York with Carrie for culinary school at the French Culinary Institute, located in Soho. During their four years out East, Andy was able to get essential experience in several New York restaurants, start his own boutique catering company, and star on the second season of The Next Food Network Star. With their daughter in tow, son on the way and a vision for their own restaurant in Iowa, Andy and Carrie moved back to raise their family and pursue their dream. Upon arrival, Andy landed a coveted job at the Lincoln Cafe where he spent five years in a wonderfully enriching environment, expanding his culinary ideals. Now Andy and Carrie bring you a realized dream of what a restaurant means to them, Cobble Hill.Free time for Andy includes helping his kids discover the world, reading as many cookbooks as he can manage, and enjoying peaceful Iowa living.
general manager & co-owner
An Iowa native, Carrie ventured to New York with Andy in 2003 after graduating from the University of Iowa, where they landed in their first “spacious” apartment in Brooklyn Heights. While interning with a fashion designer, Carrie began bartending and waiting tables and eventually landed in a Soho restaurant by the name of Mexican Radio. Here she gained valuable management experience in both the front and back of the house until her first child, daughter Sierra, was born. At this time, Andy & Carrie moved to Carroll Gardens and Carrie took some time off to be home and enjoy the treasures of living in Brooklyn. Another year later, she took on her next influential role just a bike ride away in Park Slope at a locally owned, locally sourced restaurant by the name of Rose Water, where she honed her service ideals & managing skills. Upon moving back to Iowa, Carrie gave birth to her son Julien and landed at the Sheraton & hotel Vetro in Iowa City, where she was most recently the Director of Catering.Free time for Carrie is primarily taken up by her greatest joys, Sierra, Julien & Luna. She also loves tinkering with home projects and digging in the dirt (gardening, if you will), often with a glass of wine in hand. Due to experience cooking at home, Chef Andy has asked her to stay out of the Cobble Hill kitchen. We shall see…