Inn & Spa at Cedar Falls

Executive Chef Anthony Schulz began his restaurant career when he was just 16 years old, working for McDonald’s in his hometown of Mankato, MN. He spent 11 years with the corporation, working his way up to Restaurant Manager and perfecting his managerial and leadership skills under their world-renowned and rigorous training programs. In 2003, Anthony left McDonald’s for culinary school, attending the French Culinary Institute in New York City.  While in school, he worked for famed New York caterer, Tentation Potel and Chabot, preparing food for events at the Trump World Towers, Cartier Jewelers, and the New York Metropolitan Opera, to name a few.

Before becoming the Executive Chef at The Inn and Spa at Cedar Falls, Anthony held the same title for Elements of Nature – Café, Inn and Spa in Southold, New York.  While there, his restaurant received accolades from various local and regional magazines, including Edible East End and the Long Island Wine Gazette.

Chef Anthony has extensive knowledge in wine and food pairings, having studied under Master Sommelier Andrea Immer Robinson, and is passionate about using fresh, seasonal produce to create exquisite, gourmet food. He has served as a board member of Dine Originals Columbus, led numerous cooking classes and demonstrations for The Hills Market, The North Market, and the Ohio Home and Garden Show, and has made guest appearances on multiple Columbus morning news stations.

Along with the Inn, Chef Anthony continues to be featured in travel and dining publications like The Saturday Evening Post, Midwest Living, and National Geographic.