About

ABOUT MICHAEL

Michael Schulson is the chef and restaurateur behind the Schulson Collective restaurant group whose imagination and vision have made him one of Philadelphia’s most successful hospitality professionals. Schulson is the owner of Philadelphia’s Midtown Village destinations Double Knot, from which DK Sushi was born, a fine-casual sushi concept located at the University of Pennsylvania; Sampan, along with the adjacent Graffiti Bar. Most notably, Schulson opened his intimate boutique steakhouse, Alpen Rose. On the corner of 13th and Sansom, Schulson established Prunella, a casual yet energetic pizzeria, and Pearl & Mary, a stunning oyster bar. Schulson Collective’s portfolio also includes the new-American spot, Harp & Crown, in Philadelphia’s Center City, as well as the red gravy Italian restaurant, Giuseppe & Sons; Right off of Rittenhouse, Via Locusta, another inviting Italian concept; and the expansive Independence Beer Garden in historic Old City. Schulson has recently unveiled Bar Lesieur, a French eatery featuring a modern à la carte menu. On 20th Street is the newest Schulson Collective restaurant, Dear Daphni, a modern Mediterranean restaurant featuring kebabs, mezze, and entrées cooked over an open charcoal grill. In the heart of Wynwood is Double Knot Miami, a Japanese izakaya offering sushi, robatayaki, and signature cocktails in a two-level dining experience. Double Knot NYC will soon debut, introducing the concept to New York City diners.

Schulson attended and graduated from the Culinary Institute of America, working his way up the culinary chain of command in such acclaimed restaurants as New York’s Peacock Alley at the Waldorf-Astoria Hotel and David Burke’s Park Avenue Café, and Philadelphia’s Le Bec-Fin and Susanna Foo. Before setting out on his own, Schulson helmed legendary kitchens in New York City and Philadelphia and traveled to Japan. He eventually learned the ability to speak conversational Japanese following his stints in prestigious Tokyo kitchens, among them Spago and the Four Seasons Hotel.

“As a student of Asian cuisine, I have always emphasized flavor over fat, and I’m proud to bring that approach to other culinary styles, as well.”

— SCHULSON

achievements

In 2008, Schulson opened his first restaurant, Izakaya, a modern Japanese pub in Atlantic City’s Borgata Hotel Casino & Spa. At Borgata, Schulson found himself among the likes of Bobby Flay and Wolfgang Puck, earning rave reviews and immense popularity. He opened his second restaurant, Sampan, in 2009 in Philadelphia’s bustling Midtown Village. The contemporary Asian restaurant and bar was promptly named one of Bon Appetit’s “Top Six places to Taste Asian Fusion,” and Schulson was named one of Esquire’s “Chefs to Watch” in their annual restaurant issue soon after.

In summer 2014, Schulson took on his biggest project to date with Independence Beer Garden, a 25,000 square-foot open-air drinking and dining mecca steps from the Liberty Bell and Independence Hall in Philadelphia’s Independence National Historic Park. The massive, largely outdoor space quickly attracted huge crowds and became known as one of the city’s best places to enjoy a beer, snacks and fun with friends.

“From delicious bites to scenic views, Independence Beer Garden is looking to spruce up the summer. - But we can’t forget about the piece that brings the entire garden together: beer. And with a beer menu almost as big as the location itself, you might have a tough time narrowing things down.”

— PHILLY MAG, FOOBOOZ

In 2016, Michael Schulson expanded his culinary footprint in Philadelphia with the debut of Double Knot and Harp & Crown, while continuing to elevate Sampan, his modern Asian kitchen that had already become a Center City mainstay.

Double Knot quickly established itself as one of the city’s most dynamic dining destinations. A bi-level speakeasy, it seamlessly blends a bustling coffee bar upstairs with an intimate izakaya and sushi bar below, where diners experience a progression of sushi, sashimi, robatayaki, and artfully composed small plates. The restaurant earned “three bells” from The Philadelphia Inquirer, was awarded three stars and “Best New Restaurant of 2016” by Philadelphia Magazine, and secured a place among Zagat’s “15 Biggest Restaurant Openings of 2016.”

Harp & Crown, with its soaring interiors and eclectic design, offered a different kind of indulgence. Recognized by Eater National as one of the “Most Beautiful Restaurants of 2016,” it pairs seasonal, globally inspired cuisine with inventive cocktails, all complemented by a hidden, reservations-only basement bar featuring two vintage bowling lanes where guests can enjoy wood-fired pizzas and charcuterie.

At the same time, Sampan, which had already been celebrated by Bon Appétit and Food & Wine earlier in the decade, reinforced its place as a cornerstone of Schulson Collective. In 2016, it was honored with Philadelphia Magazine’s “Best Happy Hour Food,” a testament to its enduring appeal and innovative approach to modern Asian dining.

In 2018, Schulson Collective continued to redefine Philadelphia’s dining landscape with two distinctive additions that showcased both innovation and reverence for tradition.

The year began with the debut of DK Sushi, a fine-casual concept launched within the revitalized food hall at the University of Pennsylvania. Inspired by the cult success of Double Knot’s sushi and izakaya program, DK Sushi offered a streamlined experience where guests could order à la carte dishes or signature sushi sets directly from touch-screen kiosks. It was a forward-thinking venture that married craftsmanship with accessibility, signaling Schulson’s ability to adapt the artistry of Japanese dining to new formats.

Later that year, the Collective unveiled Giuseppe & Sons, an Italian American hotspot in Center City that quickly became one of the city’s most talked-about restaurants. Conceived as a tribute to Philadelphia’s red-sauce heritage, Giuseppe & Sons mirrors the dual-level structure of Double Knot, with a bright upstairs café serving sandwiches and casual plates by day, and a richly appointed dining room below street level offering refined takes on Italian American classics by night. The concept resonated not only for its culinary execution but also for its ability to balance nostalgia with modern sophistication.

Schulson Collective’s momentum in 2018 was underscored by continued critical acclaim. Double Knot, then in its third year, received Philadelphia Magazine’s “Best Secret Menu Item” award for its Chirashi bowl, further cementing its reputation as one of the city’s most inventive Japanese dining experiences. This accolade reflected the Collective’s ethos of layering discovery and delight into every concept, whether through a hidden sushi bar, a subterranean bowling alley, or a surprise menu offering that only insiders knew to order.

In the spring of 2019, Michael Schulson and his team unveiled Alpen Rose, a boutique steakhouse nestled on 13th Street beside Double Knot and Sampan. With just 40 seats, the Midtown Village gem was designed as an intimate homage to Schulson’s family history of butchering in the Bronx. The concept quickly captivated diners with its classic cuts, meticulous preparation, and an atmosphere that blended timeless elegance with contemporary refinement. Recognition followed swiftly. That same year, Philadelphia Magazine named Alpen Rose “Best Steakhouse” in its Best of Philly awards, placing the restaurant in the city’s culinary spotlight. The momentum carried forward, and by 2025 Alpen Rose had cemented its reputation as one of Philadelphia’s premier dining destinations, earning a coveted place on The Philadelphia Inquirer’s inaugural “Inquirer 76” list as well as being named among Eater Philly’s best steakhouses. These accolades affirmed its stature as both a boutique treasure and a benchmark of the modern steakhouse experience.

Closing out 2019, Schulson Collective turned its attention from steak to pasta with the launch of Via Locusta in Rittenhouse. Located on Locust Street just off 18th, the restaurant celebrates handmade pasta as its centerpiece, with every dish crafted from locally sourced ingredients supplied by Pennsylvania farms. Guests are invited to share small plates and seasonal pastas, balanced with a few larger entrées and paired with a cocktail program built entirely from scratch. An extensive reserve wine list further deepens the experience, encouraging leisurely evenings in the intimate dining room. Via Locusta represented a refined step forward for the Collective, underscoring Schulson’s commitment to authenticity, locality, and the art of simplicity executed at the highest level.

Over the next three years, Michael Schulson and his team refined their growing portfolio, solidifying the Schulson Collective as one of the defining forces in Philadelphia dining. In the spring of 2022, the group introduced Prunella, a breezy neighborhood restaurant at 13th and Sansom that celebrates American-style pizza and Italian-inspired small plates. The space, bathed in natural light from its floor-to-ceiling windows, was designed to embody casual sophistication, offering a versatile backdrop for everything from an intimate dinner to a lively happy hour. The menu mirrors the interior’s bright aesthetic, with seasonal ingredients shaping pizzas, pastas, and shareable plates. Complementing the cuisine is a curated wine and beer list alongside cocktails crafted to match the restaurant’s airy elegance. Within months of opening, Prunella was awarded Philadelphia Magazine’s Best Happy Hour of 2022, affirming its instant impact on the city’s dining culture.

Building on that momentum, Schulson Collective expanded once more with the debut of Pearl & Mary, a raw bar and seafood-focused restaurant situated at the same bustling Midtown Village intersection. Here, Schulson married timeless coastal flavors with the polish and creativity that have become hallmarks of his group. The menu highlights a pristine raw bar, seasonal crudos, and inventive seafood preparations, each paired with a cocktail program designed to evoke the freshness of the sea.

Pearl & Mary quickly garnered critical acclaim. It was named among Philadelphia Magazine’s top raw bars, praised by Eater Philadelphia as one of the city’s best seafood restaurants, and lauded by The Philadelphia Inquirer for elevating classic seafood traditions into refined yet approachable dining experiences. With its balance of old-world charm and contemporary execution, Pearl & Mary has emerged as both a neighborhood anchor and a destination for seafood enthusiasts across the region.

In 2023 Michael Schulson built upon the success of Pearl & Mary by transforming the space above Giuseppe & Sons into Bar Lesieur, a French‑inspired steakhouse that fused Parisian refinement with modern touches. Guests found themselves immersed in a world of perfectly seared steaks, an indulgent raw bar, and an elegantly curated wine and cocktail program—all served in an atmosphere that whispered of old‑world charm made new.

Then, in December 2024, Schulson Collective turned its attention to Rittenhouse, unveiling Dear Daphni, a vibrant Mediterranean concept nestled on the ground floor of The Laurel. It arrived as a breath of sun‑drenched warmth amidst Center City’s dining scene. The interior, bathed in taupe stucco and jewel‑tone stained glass, evokes a hidden beach cove—coupled with plush seating and intimate lighting that transports diners to a Mediterranean retreat. The menu embraces shared dining with mezze, grilled fish, kebabs and whole branzino, finished with inventive cocktails such as za’atar‑infused libations and gin concoctions with honey pearls.

While formal recognitions for Dear Daphni are yet to appear, its entrance onto the dining landscape has been heralded by food media and critics alike as a glamorous new addition to Philadelphia’s restaurant tapestry.

ADDITIONAL ACCOLADES

Schulson has starred in two original series, TLC’s Ultimate Cake Off and Style Network’s Pantry Raid, and has also appeared as a guest on TODAY, The View, The Rachael Ray Show and FOX News. He has been featured in a wide range of publications including The New York Times, The Wall Street Journal, USA Today and Men’s Fitness.