Executive Chef Thomas Schultz
Executive Chef Thomas Schultz was born and raised in Milwaukee, Wisconsin. Some of his fondest childhood memories are of spending time with his mother going to family and friends farms and Wisconsin’s famous farmer markets. “Picking out the freshest and best ingredients was the first lesson my mother taught me. Respecting each part of a recipe is the simplest way to achieve the best dish you can make.”
Shortly after working in one of Milwaukee’s top restaurants, Bartolottas Lake Park Bistro, Chef Schultz turned to learning the intricate passions behind fine dining and the arts of classic saucier and butchery. “You will not be able to properly cook it if don’t know how to properly break down each animal. Especially with fish, I like them whole and head on, I need to see the purity in their eyes and know where they were caught and their travels. These details are important when figuring out how to pair each component perfectly.”
After spending years working under James Beard winner Adam Siegel and Executive Chef Mark Weber, Chef Schultz was part of opening the award winning Dream Dance and Watermark Seafood. In the interim between the two projects he went abroad and studied wine education at Châteaux Magnol in Bordeaux and did stints at, Li Epi du Pan in Paris and Antica Posta in Firenze Italy.
His Latest project before coming to Hamden, Connecticut was the Conde Nast winning Boutique Hotel The Iron Horse in Milwaukee, WI. He opened both Branded an upscale lounge and bar and Smyth a fine dining restaurant which received top state recognition and lead Trip Advisor and Open Table as #1 in Wisconsin as well as received America’s Institution of Wine and Food Award of Excellence for outstanding cuisine and service.
Chef Schultz is a mid-western native with grass roots in finding the best and most eco friendly products. “It’s funny how farm to table is the new hot trend. Where and how I grew up, that was the only thing we had. It ‘s great to see our nation really starting to appreciate the quality of our ingredients and how we can all contribute to making this world a better place through food.” Chef Schultz is a naturalist that believes forming good relationships with local farmers will not only help the economy but help better everyone’s lives. His take on Old World Cuisine paired with great wine and beer make for incredible conversation and an unforgettable dining experience. With a flair for fish and game, Schultz shares a passion for great hospitality, local ingredients, and a dining experience to remember. The old is tweaked, it’s classic cuisine with contemporary Tavern flair.