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?
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.
Stay in the Tucson Foodie Loop
Weekly digest of new openings, events, and guides. No spam.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
