Jardin

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.