Chef Michael Schultz

​EXECUTIVE CHEF AND DIRECTOR OF OPERATIONS, PAT CROCE AND COMPANY

Michael 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 subsequently held positions at 9820 in Stone Harbor, New Jersey, and The Woodlands 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 movie producer/director M. Night Shyamalan, for which Schultz would become chef and event coordinator for eight years. During that time Chef Schultz took advantage of any down times and trained at some of the world’s greatest restaurants such as Aureole and Daniel in NYC as well as Alinea, French Laundry 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 and restaurateur Pat Croce, in his current role as Executive Chef and Director of Operations. Most recently, Chef Schultz starred in two national cooking programs that will air in August on the Food Network and the Cooking Channel.