Lime Cantina chef supporting at Community Liver Alliance’s Fresh-A-Fare

Kristine M. Kierzek

When he’s not cooking, you are going to probable discover Thomas Schultz paddle-boarding or rock climbing. It is a change from the hustle of restaurant kitchens and concerns of day-to-day everyday living, anything he specifically wanted. 

Navigating a pandemic and his father’s loss of life in recent years, the twin passions have assisted the Brookfield Central graduate come across equilibrium.

Though he analyzed background in college, it was doing the job at Lake Park Bistro below Mark Weber many years back that released Schultz into a culinary vocation. The convergence of foods, culture and history enticed him into good eating and inns, which includes The Iron Horse and St. Kate, and operate as a private chef. 

Now, he’s the govt chef at Lime Cantina, W62 N550 Washington Ave. in Cedarburg, diving into Latin American influences. Lime Cantina is at present open 4 to 9 p.m. Monday as a result of Thursday, 4 to 9:30 p.m. Friday, and 11 a.m. to 9:30 Saturday. 

He’s also amid the collaborating chefs donating time to cook dinner for the farm-to-desk brunch fundraiser for nationwide nonprofit Group Liver Alliance, held Aug. 21 from 10 a.m. to 3 p.m. at Halverson Dwelling in Waterford. Tickets start off at $150 for folks. For additional data, go to or  one particular.bidpal.internet/faf2022.

Query: From Lake Park Bistro to Lime Cantina, what has your time in cafe kitchens taught you?

Respond to: I started out with Bartolotta’s in 1997, and then I followed Mark Weber to open up Watermark Seafood. Developing from there, finding out from some of the best cooks in the region, you begin to attain your personal momentum. … Component of the enchantment is studying cultures, heritage and growth of foods. In advance of cooking, I was heading to be a significant university historical past trainer …

At one particular issue, I owned my personal business, functioning as a personalized chef for Michael Redd when he was on the Olympic group and Bucks. You are undertaking the specific requirements of 1 household. In dining places you fulfill a culture of want or

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