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 where restauranteur 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. 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 restauranteur Pat Croce, in his current role as Executive Chef and Director of Operations.