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Cantina 1910 Names Scott Shulman New Executive Chef

By Josh McGhee | March 15, 2016 1:22pm
 Shulman, of California, spent years learning from world renowned chefs in Michelin starred restaurants.
Shulman, of California, spent years learning from world renowned chefs in Michelin starred restaurants.
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Courtesy of Cantina 1910

ANDERSONVILLE — Three months after Diana Davila left her Executive Chef position at Cantina 1910 citing "irreconcilable differences," the Andersonville spot has named Scott Shulman its new top chef.

In December, Davila left the upscale Mexican restaurant at 5025 N. Clark St. It opened in the former home of T's Bar back in September. After a nationwide search, the restaurant tapped Shulman, of California. He'll bring his "innovative culinary background" to Chicago after spending years learning from world-renowned chefs in Michelin-starred restaurants, according to a news release from Cantina 1910.

"He brings with him a passion for cooking with love and pride and looks forward to continuing the restaurant's mission of reinventing traditional Mexican dishes using regionally sourced ingredients," the release said.

Shulman grew up in San Diego before moving to Los Angeles to pursue a career in film production. His passion for food was ignited when his aunt was diagnosed with cancer rendering her unable to truly enjoy food. After the diagnosis, he challenged himself to cook her a meal she could enjoy everyday.

After a year at Hatfield's in L.A., Shulman took a sous chef position for a private catering company. He spent the next two years hosting pop-up dinners and learning about high-end catering, where he honed his menu-development and management skills.

Soon, he took a position working the line at Melisse in Santa Monica under chefs Josiah Citrin and Ken Takayama. In the summer of 2014, Shulman took an opportunity to work overseas at Caelis in Barcelona. He stayed for about four months when his visa expired, the release said.

When he returned to the U.S., he accepted a position as Chef de Cuisine at Dinner Lab, a traveling dinner series that allowed him to collaborate with many notable chefs before taking the post at Cantina 1910.

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After her recovery, he moved to New York to study culinary arts at the International Culinary Center. Once he received his degree he moved back to Los Angeles and took a job as a line chef under renowned chef Quinn Hatfield at Hatfield's.