Wesley Shoultz
Shula's Steak House
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Shula's Chef Wesley Shoultz
Chef Wesley Shoultz is from Jackson, Alabama, a small town just north of Mobile. "My mother was the influence that led me to choose cooking. She is much better than I will ever be but leads me to strive for perfection," he says.
Shoultz graduated from the University of Alabama before attending Culinard. He worked full time while going to school as a banquet cook. He previously held the role of Sous Chef at Shula's and ran the banquet kitchen for The Wynfrey Hotel, before assuming the role of chef in August of 2009.
"The best thing about being the chef of Shula’s is the team that I have working with me. They are all excellent cooks as well as people. Their efforts make it easy to maintain the standards of Shula’s. Starla Andrews (GM) is a pleasure to work with as well. She is always there when you need her and has the admiration and respect of the entire staff."
Shoultz's favorite dish has changed over the past few years with some new additions to the menu. "I would have to start off with a crisp Caesar salad and an order of BBQ shrimp. The entrée would be a 24 oz. Porterhouse steak with an order of Crab Mac & Cheese. The Porterhouse is a great cut because it has a filet on one side of the bone and a strip on the other. The Crab Mac & Cheese is a fantastic mixture of Boursin cream sauce, Jumbo Lump crab meat, and Gemelli pasta. The dessert would have to be Crème Brulee; it’s definitely a weakness of mine."