Executive Chef Ken Schulz
The best vacation memories usually include an unforgettable meal. That’s why the culinary team at Delta Grandview Resort – led by our Muskoka-bred executive chef, Ken Schulz – is always flexing its creative muscles to serve you delicious dishes that reflect the best of Muskoka while highlighting Ken’s Swiss, German and Austrian influences.
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Meet the chef Ken Schulz was born to be a chef. At the young age of seven, he was in the kitchen making preserves with his mother. One of his uncles was a chef and began buying him cookbooks. When Ken was only 13, when he began working as a cook in a small, family-owned restaurant. “Actually I was the dishwasher, but one day the cook didn’t show up and the owner told me I was going to start working on the kitchen line,” recalls Ken, who went on to do his chef apprenticeship at George Brown College in Toronto and Georgian College in Barrie. “I was never yelled at so much in life, but I loved it. It was exciting.” Today, Ken is an accomplished chef with more than 25 years of professional experience working in establishments such as the Taboo Resort, Inn at the Falls, and the Delta Sherwood Inn. He describes the menus he creates for the restaurants at Delta Grandview Resort as classic, simple and hearty while reflecting his Swiss, German and Austrian influences. “I look to classic cuisine and what flavours go well together,” he explains. “For me, it’s all about keeping food simple, hearty, and mouthwatering, and satisfying the tastes of our guests “ |
