Page 56 - South Mississippi Living - July, 2018

DINING giving 100 percent
MEET OUR
Chef
Chef Timothy Schultz’s roots are
in Biloxi, but his passion for food sprung from Louisiana, watching
his family and friends cooking and enjoying Cajun cuisine. Schultz spent his teenage years in Louisiana and has lived on the Gulf Coast for about 30 years.
Schultz has worked in the restaurant industry for 21
years. His favorite aspect about being
a chef is making
people smile and
satisfying them
with what he
creates in the kitchen.
“Whether it is a piece of toast
or a ribeye, I give 100 percent and hope the customer is happy,” he said.
His favorite dish to prepare is Chicken Chandeleur, which is stuffed with a homemade Boursin cheese, ham, bacon, and Swiss mixture, and
then fried to perfection and topped with onions and peppers, reduced with heavy cream and a splash of lemon. But, his favorite dish to eat is jerk chicken over citrus rice.
For someone wanting to pursue a career in the restaurant
industry, Schultz recommends
having patience, initiative, and a positive attitude.
“Learn from your mistakes, and
constantly strive to be better than
you were the day before,” he said. “Good days give
you happiness, and bad days give you experience.”
Schultz is the Chef at DoubleTree by Hilton Biloxi, which is a member of the Mississippi Coast Restaurant & Beverage Association.
Timothy Schultz, chef at DoubleTree by Hilton Biloxi
story and photo courtesy of
Mississippi Coast Restaurant & Beverage Association
56 SOUTH MISSISSIPPI Living • July 2018
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
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500 B Courthouse Rd., Gulfport, MS www.fdlgourmetbakery.com 228.896.0005
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Our Signature Cake:
The Original
Strawberry Bavarian Cream Cheese