Nine on the Line: Chef Steven Schultz of Wild Garlic Grill

Wild Garlic Grill executive chef Steven Schultz’ fine-dining background stretches back for decades.

Schultz earned his Advanced Diploma Ecole De Cuisine from La Varenne in Paris over 20 years ago. Afterward, he was the executive chef at the Ventana Room at Loews Ventana Canyon Resort, Tucson’s only AAA five-diamond-rated restaurant before its closure in 2009. In 2000, he moved on to open Red Sky Cafe, which closed in 2012. Now, he serves his signature fusion of California and French cuisine at Wild Garlic Grill.

1) What was the first dish you had that changed your perspective on food?

Alabama-style crab and shrimp boil. Made in Salinas, recipe by a family friend.

2) What are you eating these days?

I enjoy cooking over my wood grill at home. A mixed grill of whatever looks good.

3) What was the first dish you remember cooking?

In a restaurant, king crab and avocado cocktail. At home, Swiss steak.

4) What concept, ingredient, or food trend are you experimenting with these days?

Organic vegetables, micro greens, artichokes, and wild game.

5) Who would you most like to cook or eat dinner with?

Julia Child.

6) What city, other than Tucson, is your favorite place to eat?

San Francisco.

7) Speaking in junk food terms, what is your favorite guilty pleasure?

Karamelo King burritos.

8) Which three Tucson restaurants do you frequent the most, aside from your own?

Takamatsu, Taqueria Pico de Gallo, Fini’s Landing.

9) With a figurative electric chair in your immediate future, what is your last meal?

Kobe steak with foie gras and truffle sauce.

Catch Steven Schultz at Wild Garlic Grill, 2870 E. Skyline Dr., Ste. 120. For more information, visit wildgarlicgrill.com.