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 Chef Albert Wutsch

Albert Wutsch, the author of The Art of Cooking Venison, The Art of Barbecuing and Grilling Game, The Art of Cooking Game, and the producer of The Art of Backyard Butchering is retired as department chairperson of Indiana University of Pennsylvania Academy of Culinary Arts. Chef Wutsch is a certified executive chef and culinary educator who combines his mastery of cooking with his passion for the great outdoors. Chef currently works for Outdoor Solutions as Chef Instructor/Co-Host for “From Field to Table Events” across North America and Chef consultant for video and recipe development. 

Seminar Schedule Times
Friday, August 2nd: 3pm
Saturday, August 3rd @ 1pm
Sunday, August 4th @ 12:30pm

About Chef Albert

An avid hunter and outdoorsman, Chef Wutsch has cooked for professional outfitters in Montana's Bob Marshall, Scapegoat and Spotted Bear Wilderness, the largest untamed areas in America. He has cooked in many hunting camps throughout the country and has taught courses on game cookery across the nation. He has been a featured guest speaker for many sports shows and national conventions such as the Rocky Mountain Elk Foundation, National Wild Turkey Federation, and the Annual Pheasant Fest, as well as the Great American Outdoor Show sponsored by the NRA.


Chef Wutsch's professional career has spanned over 50 years of culinary experience. He has received numerous culinary teaching awards and has been featured in many newspaper and magazine articles. He has conducted game cooking demonstrations on TV, has written columns for national magazines such as Pennsylvania Game News, Women in the Outdoors, Buckmasters, and North American Hunter. Chef Wutsch has judged game culinary competitions and has been retained by publishers to review culinary manuscripts. He has owned and operated a catering business and has specialized in catering throughout the country including upscale events in Palm Beach Florida.

Chef Wutsch is available by request for special events, cooking demonstrations, speaking engagements, seminars, hunting and fishing camp chef, and consulting.  For booking information see or email

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