Asian Cuisine with Michael Schulson of Schulson Collective

When looking at my culinary portfolio many people have asked me, “why Asian cuisine?” After graduating from The Culinary Institute of America and making my way up the culinary chain of command, I traveled to Japan and worked in prestigious Tokyo kitchens like Spago and the Four Seasons Hotel. While a student of Asian cuisine, I learned how to emphasize flavor over fat. Now I can say I’m proud to bring that approach to all Schulson Collective restaurants.

Nina Tinari