Philip J. Shultz

Philip J. Shultz grew up in the Severna Park, Maryland, area. He received his secondary education at Severna Park High School, where he participated in cross-country running and other track-and-field events. From 2009 to 2011, Mr. Shultz attended the Culinary Institute of America, based in Hyde Park, New York. There, he learned hands-on cooking and food preparation skills, including butchering techniques that involved everything from selection of an animal to dressing it for the table. This gave him a comprehensive appreciation for the origins of food, as well as a sense of respect for the life cycle of food animals. Philip J. Shultz has also learned to value hard work and perseverance, and his goal is to bring that professionalism to every job he undertakes.

Philip J. Shultz committed himself to a career in food service at an early age. His first jobs in the workforce were as a counterperson in popular chain eateries, such as Einstein Bros Bagels and Dunkin Donuts. He went on to work at Morton's The Steakhouse, and in 2008 he earned a position as Garde Manger at Windows on the Bay, a Pasadena, Maryland-based caterer and restaurant. There, Mr. Shultz oversaw the preparation and service of desserts, appetizers, and salads and assisted in training new hires. As a line cook for several establishments in the Foreman Wolf Restaurant Group, including Pazo Restaurant in Baltimore, Philip J. Shultz gained experience in the preparation of a wide range of cuisines and dishes.

Philip J. Shultz is also active in his community as a volunteer at local church dinners and functions. In 2005, he and his youth group visited Bermuda to assist with reconstruction after a hurricane and to rebuild morale through leading Sunday school classes.