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Frederics B. (Fritz) Schultz III C.E.C.

122 Wall Street St. Simon's Island Ga. 31522

Home 229-380-9688 Cell 770-365-7112


A Culinary operations professional with extensive experience as a Corporate Executive Chef and
Chef Instructor for the Culinary Arts Hospitality Industry. Active member of the National Culinary
College Accreditation Team. Extensive experience managing apprenticeship programs with
ACFEF. Fifteen (+) years experience as a corporate executive chef train-the-trainer instructor in
sales, marketing, product development, and large costumer demonstrations. Proven experience
as a culinary/food and beverage consultant as a professional culinary educator providing training
in menu development, cost control, PNL statement management, staff manual development, and
equipment training to include large and small types as well as value added food stuffs. Pass
participant in teaching the ACF Chef and Child Program, accrediting the national college and high
school culinary arts programs. As a corporate executive chef, hotel, club and restaurant chef,
including private manufacturing plants and R&D labs. Coordinated with the America Institute of
Baking to ensure AIB standards and compliances. USDA and plant regulatory compliances and
implemented ongoing quality control and HACCP processes to ensure the strictest adherences to
requirements. Have many published articles in National Culinary Review, National Restaurant
News, local and city newspapers and weeklies, The Monach Edge Paper, and private and college
newspaper publications of standards and recipes. Volunteer experience include teaching in the
National Hospitality/Culinary Pro start Programs, serving as a judge in State Regional and
National culinary competitions, coaching youth and high school football/basketball teams.

Glynn County Schools-Culinary Services/Food Service &
Golden Isles Career Academy Brunswick, GA 2008-present
Executive Chef Instructor & Manager of Culinary Services
 Managed 21 units with 125 food service employees including 18 unit chefs/managers and 3
headquarters staff members
 Oversee School feeding breakfast, lunch, full-time summer feeding and special events
catering for 10,543 students, educators, board members and staff daily
 Built customer service through enhancing the food service program with P.T.S.A. and local
 Participated in career fairs and county Career Academy culinary arts program
 Member of local A.C.F. And R.C.A. Chapters
 Assisted in controlling building bids in food stuffs, equipment, paper and dining equipment
 Assisted in opening two new large middle schools with 1,000 (+) students and 9 food court
 Enhanced the image of total food service culinary services program with dining and local
 Managed Nutria analysis with NUTRIA-KIDS program, and cost/consumer control in food
service and Newton POS system

The Hansen Group Equipment/Small Wares Atlanta, GA 2007-

Corporate Chef/Director of Culinary Services and Sales/Marketing Group Representative
 Consult to all types of food service end-users in heavy equipment as a manufactures
 Kitchen layout and design, cooking applications, large equipment demonstrations, full service
equipment and value added food items, training, and menu applications. Presented teaching
and training to end users on large purchasing programs
 Consult in regional and large chain serving restaurants in new foods items and application to
new and modern cooking equipment, i.e. Combi ovens, convection ovens, steamers, kettles,
skillets griddles, char broilers, serving lines, refrigeration cook and chill systems, crambo
placement items. Ongoing culinary consultant in public and private school systems, health
care, military, correctional systems and independent operators. Over see daily activity in
corporate operated test, demonstration kitchen and culinary show room. Managed 2
Research and Development staff team members.
 Managing several large client accounts in business development achieving sales growth
expectations on every and yearly quarter levels

Professional Culinary Educators Consultant Group Atlanta, GA 2005-

Corporate Executive Chef/Senior Consultant/Business Development Manager
 Professional Culinary Educators Consultant Group. (P.C.E.) Founded in 1995
 Responsibilities to include managing self-owned consultant firm
 Assisted the food service industry, Distributors, Large National Accounts, Regional Chain,
Multi-Unit Accounts, Privet and Public School systems, Large Theme Parks, Military Base
Feeding Accounts, Hotels/Hotel Chains, Country Clubs, Private Dining, Independent
Restaurant Owners, Food Service Brokers, Food Manufactures, Product and R&D development
 P.C.E. Endorsements of largely known food service/retail consumer brands. TV spots- National
and Regional
 Menu designs and menu development, custom builds educational formats for sales and
marketing teams, workshops and seminars. Written employee handbooks and heart of the
house on site training
 Consulted and assisted national and local marketing firms with layouts, designs, gathering
trends, and insights, and deliver presentations to their clients
 Develop purchasing/buying programs
 Authored many articles and recipes for national food service magazines and newsletters
 Performed as a chef/culinary stage attraction for over 100+ distributors and retail food
 Full time contracts PYA Monarch Brands and Distributors (5)+ years EXCELL MEATS, Sterling
Silver Brands (2)+ years, Schwan's Food Service and Consumer Brands, Ms. Smiths, Heidi's
Gourmet, Edwards Fine Foods/Pies (5)+ years

Schwan’s Food Service Inc. Suwanee, Georgia Marshall, MN August 2002-Sept.

Corporate Executive Chef and Manager of Culinary Services/Business Development, Sales and
 Responsible for culinary business development for national accounts, all large opco, and
distributor accounts- corporate and local.
 Heidi’s Gourmet Desserts, Ms. Smiths, Edwards Fine foods, Corporate Chef and Culinary
R&D Manager, National Accounts under sales and marketing.
 Develop concepts with all brand directors and R&D managers.
 Manage Culinary Services Department for retail food service, national accounts, and
brand concepts.
 Menu Development and Design for all types of clients.
 To perform any media/stage and television live demonstrations.
 Administer workshops, educational seminars, and key-note speeches.
 Assist marketing with all Research Chef and American Culinary Federation sponsorships
and functions.
 Culinary Product training of sales, marketing, Key account and National Managers.
 Assist Marketing in presentations on trends and insights.
 Received national Spirit Award 2004 - The Bill Coban Award

PYA Monarch Inc. / US Foods Services Atlanta, GA Oct. 1995 June

Corporate Executive Chef/ Business Development Manager & Marketing Specialist, Sales
 Responsibilities to include new business and account growth (chains, street, schools,
 Assist in sales and marketing teams in product knowledge, new product items and
 Menu management, account development, new and existing product control.
 Culinary representation, educational workshops and seminars.
 Assisted in all product and sales growth with manufacturing and broker team
local and national.
 Five Times P.Y.A President’s Club Winner

Founded Professional Culinary Educators Consultant Group (PCE)

January 1995
On going client consulting for food service and retail.
Manufactures, Distributors, Brokers, and food service operators.

The School of Culinary Arts Atlanta, Arts Institute Atlanta GA March 1993-
Jan. 1995
Chef Instructor/ Purchaser
 Responsible for final quarter Classical French Dining Room, public and private
 Grade Manager Fourth Term, Regional American Production Third Term, Baking
and Pastry
 Second Term, Basic Skills First Term
 Controlled all purchasing, food service contracts, and endorsements.
 Supervision of (3) student school employees

Veni, Vidi, Vici, Inc. Atlanta, Georgia May 1992- August

Executive Chef/ Assistant Food and Dining Manager
 Responsible for all culinary direction of a $3 million, 210 seat regional Italian
 Supervision of 35 employees, dinner, lunch, brunch, and large outside catering,
 Menu development, research and design, special functions, and in-home private
 Teaching Classes at the Atlanta School of Culinary Arts and on site Culinary and
cooking course.
 Able to lower food costs to 32%, labor costs to 18% within two months of
 Company Sold to Buckhead Life Group

Milledgeville Country Club Milledgeville, GA June

1991-May 1992
Executive Chef/ Food and Beverage Director
 Contracted one full year to re-open newly constructed clubhouse, food and beverage
facility, and three outlets.
 Responsible for the supervision of 42 employees, creation of all menus, breakfast,
lunch, and dinner.
 Over seeing on site catering, special golf and tennis functions, all purchasing and
 Conducting overall operation of the main dining room, private lounge and outside
catering, including breakfast, lunch, and dinner service.
 Reported to the Board of Directors.

Hyatt Regency Atlanta, GA Dec. 1987- June

Regional Executive Sous Chef and on site Hotel Chef
 Responsible for direct supervision of 14 Sous Chefs, 70 cooks, and 6 outlets in 1200 room
hotel. Banquet to 5000 and outside catering.
 Annual revenue in excess of $14 million.
 Reported to on site Regional/Corporate Executive David Bidwell

Sheraton Hotel Corporation, ITT Oct.

1985- Nov. 1987
Executive Chef
 Sheraton Palm Coast Golf Resort-Flagler Beach FL
 Sheraton Park Central Exclusive Five Star Restaurant “LAURELS”-Dallas, TX
 Sheraton Savannah Hotel Resort and Country Club-Savannah, GA
 Sheraton St. John’s Executive Hotel-Jacksonville, FL
 Responsible for operations as Executive Chef and Chef De Cuisine of Sheraton ITT Resorts,
Clubs, Hotels, and Dining Rooms, Purchasing, Menu Development, Staff Training and Promotion,
Maintaining Sheraton ITT Corporate Standards.
 Placed on open and closing hotel travel team

Sawgrass Beach Club & Resort Ponte Vedra, FL May 1984- Oct.
Executive Chef
 Full culinary: Responsible for a Multi Cuisine Mobile Four Diamond/Star Resort Beach Club.
 Over seeing culinary kitchen and dinning of Fine Dining, Wine Tasting Dinners, Catering and
upscale corporate functions, beach/poolside evening entertaining, Multi dinning, Bar and Grill Room
Outlet. Season ended for the year.

Sea Turtle Inn Beach Hotel and Resort Atlantic Beach, FL Oct.
1982- May 1984
Executive Chef /Assistant to GM/Food & Beverage Management
 Full culinary: Responsible for Specialty Seafood Restaurant/ Fine Dining 350 seats and
banquets up to 2,000
 Supervised staff of 45 as well as responsible for purchasing, sanitation, and food and beverage
 Designing menus all menu development and special resort functions.

Pano’s and Paul’s Buckhead Life Atlanta, Georgia May

1980- Oct. 1982
Chef De Cuisine, Night Chef, Roundsman, Banquet Chef, Special Function Chef to Chef Paul Albrect
 Worked all stations as chef featuring all continental, seafood and fine dining menus.
 Responsible for expediting, designing specials, special functions, line training and daily
 Opened two additional restaurants in the Atlanta Area.
 103 West Regional French Cuisine as Special Training Chef
 Atlanta Fish Market International Fine Dinning Seafood Cuisine’s as Executive Sous Chef.


1976 Southeast Culinary Art School , St. Augustine's Technical College, (AOS) St. Augustine's, Florida

1979 Culinary Institute of America, “THE CIA” (AOS) Hyde Park, New York

ACFEI Apprenticeship Culinary Program.


American Culinary Federation member for 35 years with service reorganization.

A.C.F.E.I. Education Institute Culinary School Accreditation Team mender from 1999 to
Board Member, ACF, Atlanta Chapter from 1990 - 1997
ACF Culinary Salon Director, multiple years.
Recipient of a variety of medals from culinary salons and food shows-gold, bronze, silver.
Written several articles in national magazines in the field of culinary arts including recipes.
Apprentice for U.S.A. Southeast/Atlanta Olympic Culinary Team 1996. Les Toques Blanch
International Olympic Committee employee, Olympic 1996 Atlanta, GA.
Member/Committee Chair Les Toques Blanches, U.S.A.
Medal Member of Chaine Des Rotissurs. 1995
Present Applicant for the American Academy of Chefs, ACF.
1994, 1998 Culinarian of the Year. ACF Local
1999 and 2000 Atlanta chapter Chef of the Year Atlanta ACF
1995, 1997 Nominee Southeastern Chef of the Year ACF
1997 Culinary Educator of the Year. ACF Local

Frederics (Fritz) B. Schultz III C.E.C.

122 Wall Street
St. Simon's, GA 31522
Cell: 770.365.7112
Home: 229.380.9688


Mark Voegeli-Director of National Sales

Steven Roberts Original Desserts
19134 Dove Creek Drive
Tampa, FL 33647
Mobile: 813.903.2660
Work: 813.528.0064
Mark Glennon-President Schwan's Atlanta Plant
Edwards Fine Foods, Heidi's Desserts, Ms. Smiths Bakery
Mobile: 678.410.0693
Work: 678.538.2701
George T. Watson-President and C.E.O.
Frosty Acres Brands Corp.
Atlanta, Georgia
Malcolm B. Orser-Corporate Executive Chef
Consulting Chef/Business Development
Cumming, Georgia