To Executive Chef Scott Shulman, respect is everything. Joining The Fifty/50 Restaurant Group as the Executive Chef of Homestead on the Roof and West Town Bakery & Diner, Shulman oversees the culinary programs of these two favorite Chicago destinations with a penchant for high-quality fare served in an environment of utmost respect.
Believing that the restaurant business is “all about creating smiles,” Shulman realized his passion for cooking in college when his aunt was diagnosed with breast cancer. Accompanying her to doctor’s appointments and treatments, one afternoon the pair watched a Food Network program where a roasted chicken was prepared. Recalling how the sight of the chicken sparked a hunger in her she hadn’t experienced in weeks, Shulman immediately went to work recreating the recipe they saw on TV. She savored every bite of his creation, and he’s been cooking ever since.
Graduating from the French Culinary Institute, Shulman’s career has led him to Michelin-starred restaurants Hatfield’s and Melisse in Los Angeles, staging at Public in New York City and Caelis in Barcelona, and most recently serving as the Executive Chef of Cantina 1910 in Chicago. Bringing a philosophy of “respect, smiles, and balance,” to Homestead on the Roof and West Town Bakery & Diner, he immerses himself fully into crafting one-of-a-kind meals – both delicious and unexpected – matched with impeccable service.
Inspired by colleagues and industry leaders, Shulman commends the Werp family of Werp Farms for dedicating their work to sustainable farming, Chef David Chang for building an empire, Anthony Bourdain for breaking down barriers in the kitchen, non-cook friends for experimenting with recipes, and his own colleagues for their dedication to building their careers.
When not in the kitchen, Shulman enjoys photography, painting, writing, and taking on CrossFit exercises.