Discovering a passion for kitchen and restaurant life early on, executive chef Michael Schultz began his culinary career at age 14. Since then, his career has been filled with mentorship and training under five-star chefs and restaurateurs including Georges Perrier, Tony Clark and Stephen Starr.


Schultz has spent time cooking at some of the world’s best restaurants, including Charlie Palmer’s Aureole, Daniel, Alinea in Chicago, The French Laundry in California and Astrid Y Gaston in Lima, Peru. Schultz also spent eight years as chef and event coordinator for award-winning film producer and director M. Night Shyamalan.


As a restaurateur, Schultz’s first venture was Fin (2009), located on Duval Street in Key West. He sold Fin in 2012, and partnered with long-time friend, entrepreneur and NBA owner, Pat Croce, serving 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, as well as corporate chef for Catered Fit, a meal delivery service specializing in plant-based, paleo and macronutrient-focused, chef-prepared foods.


Chef Schultz has appeared on national cooking programs, including on Food Network, Cooking Channel and NBC, as well as in national publications including The Daily Meal and The New York Times website.


In his role with Green Bar & Kitchen (owned and operated by Damn Good Hospitality Group), chef Schultz aims to refresh the restaurant’s menu and bring the elegant, upscale techniques he learned at some of the world’s top restaurants to plant-based cuisine.