Jardin

AT THE HUGH

A MINDFUL, RESTORATIVE DINING EXPERIENCE
by Chef Michael Schultz

Now accepting reservations

Discover a new, singular dining experience that champions environmental stewardship.

 

Driven by his passion for a sustainable future, Chef and Partner Michael Schultz has designed a conscious-consumption nine-course prix-fixe menu that fuses his love for environmentalism with his love for his native Cape May. Our commitment to partnering with ethical suppliers within a 500 mile radius of Cape May is why we are so proud of the food we serve. The French-inspired menu will change with the seasons to reflect locality, and to reduce the environmental impact of long-haul transport. No detail is overlooked in our effort to be zero-waste.

 

Please arrive at 6:00 to enjoy our beautiful porch overlooking historic Washington Street as you settle into your experience. Dinner starts at 6:30. We have a selection of local Hawk Haven wines curated by Chef Michael for you to enjoy, and you are welcome to BYOB.

 

To assist us in eliminating paper checks, tickets for dinner must be purchased in advance online. $115 / per person, plus taxes and gratuity.

 

Open Wednesday-Saturday. Reserve online or by calling 609-435-5458.
In the case of cancellations, gift certificates will be offered for future use.

We can accommodate almost any dietary requests, and we can offer a complete plant-based experience with a week's notice. Please mention when making reservations.

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About Chef Michael Schultz

Discovering a passion for kitchen and restaurant life early on, chef Michael Schultz began his culinary career at age 14 in Cape May, NJ. He held positions at some iconic spots including The Ebbit Room and Pilot House, then becoming executive chef at the acclaimed 9820 in Stone Harbor at age 23 . Since then, his career has been marked by mentorship and training under five-star chefs and restaurateurs including Georges Perrier at Le Bec Fin, Tony Clark at Square Bar and Stephen Starr at Tangerine. He spent eight years serving as executive chef and event director for movie producer and director M. Night Shyamalan’s company Blinding Edge Pictures. Schultz has continued honing his craft, by staging at some of the world’s best restaurants, including Lecriox, Charlie Palmer’s Aureole 2, Daniel NYC, Alinea in Chicago, The French Laundry in California, Michael Mina San Fran and Astrid Y Gaston in Lima, Peru. As a restaurateur, Schultz’s first venture was Fin (opened in 2009), in Key West. He sold Fin in 2012, and partnered with NBA owner, Pat Croce, to serve as Culinary Director and Director of Operations for Croce’s hospitality management group, Pat Croce & Co. Most recently, Schultz worked as executive chef at Chanson, the signature restaurant at Florida’s only Relais & Chateaux property, the Royal Blues Hotel in Deerfield Beach.

A few of our local purveyors partners

Legates Farm
North Cape May, 5.1 miles

Hawk Haven Winery
Rio Grande, 6.2 miles

Wood Song Farm
Rio Grande, 7.2 miles

J's Bakery
North Cape May, 5.5 miles

Beach Plum Farm
West Cape May, 2.3 miles