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My interest in culinary arts began with my early influences growing up in Louisiana. Since visiting my uncle Paul (Chef & Partner for Spice Restaurant), and watching early cooking personalities like Justin Wilson and other local Louisiana chefs, becoming a chef has always been a dream of mine. I have worked in kitchens since I was 14 years old, first at my uncle’s restaurant in Atlanta (Pano's and Paul's and the Fish Market) and later professionally as an apprentice while studying culinary arts at Delgado Community College where I took my first job as a banquet cook at the Hotel Intercontinental in New Orleans. I graduated in December 1994 with an associates degree in culinary arts and ACF certification. I worked at various restaurants in and around New Orleans and I have trained with some excellent chefs such as Willy Koln, Andrea Appuzzo, and Michael Chan to name a few. From Lousiana, my travels took me to a restaurant in Connecticut called Cavey’s where I was Chef de Cuisine. While living in the Northeast, I also worked on Nantucket as a Sous Chef for as seasonal restaurant called the Straight Wharf. Today as Executive Chef at the Galaxy Restaurant, I look forward to life's challenges every day, both personally and work related. Since I have been cooking professionally, I have never been happier. My family and the restaurant friends that I have made have been a huge part of my career decisions and successes. I am thankful for their support and guidance.

Chef John Schulze

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