Kevin Schulz, Executive Chef for Fulton’s on the River and Head Bar Chef of Bridge Bar Chicago, infuses unique flavors and techniques into both his culinary and cocktail creations which stem from fresh, seasonal and original flavors. Reinventing classic food and cocktails, Kevin’s inspirations take center stage at Bridge Bar, Chicago’s first cocktail kitchen. Additionally, his classic training has provided the skills that allow him to continue the tradition of fabulous steak and seafood at Fulton’s on the River. In 2009, Kevin moved to Fulton’s on the River where he incorporates traditional cooking techniques, acquired from his studies at Le Cordon Bleu Chicago, to a menu focusing on conventional America fare. He mastered these skills during his Externship with Zealous under Chef and Owner Michael Taus before finding himself at Tramonto Steak and Seafood, with the guidance of Chef and Owner Rick Tramonto. Discovering that he could incorporate many of his culinary techniques into his libations, Kevin’s experimentations went from ordinary to elaborate. While traveling Kentucky’s Bourbon Trail, Kevin’s journeys began to influence his cocktails as well as his cuisine, as he continued to Paris, London and throughout Europe. Kevin noticed the ease in which technique and flavor could transition from cuisine to cocktail and vice versa. With a knack for unique libatious creations, including brewing beer and creating his own bitters and liquers, Kevin helped launch Bridge Bar Chicago in the spring of 2011. Having been “raised in the family kitchen,” much of Kevin’s background takes root in the Eastern European familial techniques and traditions to which he was exposed at an early age. Pursuing other careers, Kevin always found himself returning to the kitchen where his true passion and innate skills resided. Allowing his influence to touch all aspects of Bridge Bar and classic steak and seafood dishes at Fulton’ on the River, Kevin has created an experience unlike any other where flavors take center stage. Read more directly from Kevin: http://chicago.foodmafia.com/feed/five-hours-south-by-kevin-schulz
Restaurant: Big Star
Favorite dish - Taco's Al Pastor
Taco's Al Pastor
Restaurant: Cafe Des Architectes/CDA
Great appetizer - Seared Hudson Valley Foie Gras with huckleberry–chocolate sauce
Seared Hudson Valley Foie Gras
Restaurant: The Bristol
Anything Chris does with pappardalle is great
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