February 20-24, 2019 Miami Beach
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Michael Schultz

Michael Schultz has joined the Damn Good Hospitality Group as consulting Chef for Green Bar and Kitchen.

Chef Schultz’s career started at age 14, cooking at The Lobster House in Cape May, New Jersey, where he found a love for the culinary arts. Schultz landed at the 5-star Le Bec Fin in Philadelphia, training under world-renowned chef Georges Perrier and during the summer helmed 9820 in Stone Harbor as executive chef at age 23. He subsequently held positions at Square Bar with Chef Tony Clark in Philadelphia and The Woodlands, Relias and Chateaux in... READ MORE

Michael Schultz has joined the Damn Good Hospitality Group as consulting Chef for Green Bar and Kitchen.

Chef Schultz’s career started at age 14, cooking at The Lobster House in Cape May, New Jersey, where he found a love for the culinary arts. Schultz landed at the 5-star Le Bec Fin in Philadelphia, training under world-renowned chef Georges Perrier and during the summer helmed 9820 in Stone Harbor as executive chef at age 23. He subsequently held positions at Square Bar with Chef Tony Clark in Philadelphia and The Woodlands, Relias and Chateaux in South Carolina.

Schultz headed back to Philadelphia for a position at Tangerine on Market Street, Rated number 12 in the world by San Pellegrino at the time, where restaurateur Stephen Starr recognized his talents and set up an appointment with world renowned movie producer/director M. Night Shyamalan, for which he would become chef and event coordinator for eight years.

During that time Chef Schultz took advantage of any down time and trained at some of the world’s greatest restaurants, such as Aureole, Daniel in NYC Alinea, French Laundry, Lecriox, Astrid Y Gaston and Michael Mina.

Schultz took a vacation to Key West, Florida, and soon after decided to head to the Conch Republic on a permanent basis. His first Key West venture was Fin restaurant on Duval Street, which featured a unique style of ultra-modern Caribbean cuisine. After selling Fin in 2012, Schultz joined forces with long-time friend, entrepreneur and NBA owner Pat Croce, serving as Culinary Director and Director of Operations. Chef Schultz starred in national cooking programs with the Food Network, Cooking Channel, NBC, Daily Meal and New York Times website.

Seeking to rejoin the fine dining scene Chef Schultz headed up Florida’s first and only Relais and Chateaux property, Chanson in Deerfield Beach specializing in modern, sustainable organic cooking.

Chef Schultz, a vegan, has a passion for sustainable, organic cuisine that is locally sourced and earth friendly. His unique flavor combinations are equally met with culinary precision and artistic plate design.

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