Chef Herbert Schulz went to culinary school in his native Chile and very soon after graduating realized he needed to move elsewhere to develop his career. In 2010 he chose Miami as a destination and landed a job with Marriott hotels as kitchen supervisor, which he held for two years. That same group opened a new property in Downtown Miami and also a restaurant by none other than Daniel Boulud, a DB Bistro Moderne where Herbert was chose as one of the chef de partie. Over the next 6 years we would rise up the ranks within the Boulud institution, reaching Executive Sous Chef. In 2017 he moved over to a corporate role within the Marriott property, which he held until 2019, when he was selected to be the Corporative Chef and Culinary Director for award winning pastry chef Antonio Bachour’s new flagship restaurant in Coral Gables, Florida. Herbert is married and has two kids, and is an avid student of enology.
Organizer of The Great Gathering of Chefs + TCC Line Cook Program
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