BROOKLYN, NY, June 25, 2025 /24-7PressRelease/ -- Craig A. Schantz has been selected for inclusion in Marquis Who's Who. As in all Marquis Who's Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.

Mr. Schantz has cultivated a distinguished career in the culinary arts, which is marked by his expertise in mentoring professionals, creative budgeting and elevating the food experience. His journey began with an associate degree in culinary arts and chef training from the New England Culinary Institute in 2000. This foundational education was complemented by a rigorous three-year apprenticeship under a master chef, which instilled in him the discipline and skills necessary to excel in high-pressure kitchen environments. These experiences laid the groundwork for his future successes across various prestigious roles.

In 2017, Mr. Schantz became a full-time cafe chef at Meta and was pivotal in establishing a new culinary department focused on food carts. His leadership was instrumental in managing rapid growth, crafting diverse menus and ensuring efficient service delivery. Previously, he served as an executive sous chef at Flagship Facility Services Inc. from 2016 to 2017, where he honed his skills in managing large teams and complex operations.

From 2013 to 2016, Mr. Schantz was the executive chef at Savory, a unique ghost kitchen concept in New York that operated multiple businesses from one location. His innovative approach to menu rotation and reliance on technology for delivery services set Savory apart in the competitive culinary landscape. Before joining Savory, he was the executive chef at Tanjong Beach Club in Singapore from 2011 to 2013. There, he transformed the club's culinary offerings by introducing coastal-inspired dishes with Western and Mediterranean influences, bringing people for the food as well as the beach.

Mr. Schantz's earlier career includes roles such as sous chef at Momofuku Má Pêche from 2010 to 2011 and executive chef at Union Square Hospitality Group in 2009. He also served as a sous chef at Cafe Gray in 2008 and briefly as a culinary instructor at Le Cordon Bleu in Miami in 2007. Each position contributed to his development as a leader who values culinary excellence and team mentorship.

Beyond his professional achievements, Mr. Schantz is a member of Chefs Collaborative since 2000, reflecting his commitment to sustainable practices and community engagement within the industry. His dedication extends to volunteer work as a chef for Paint the River Pink at Meta from 2023 to 2024, showcasing his civic-minded spirit.

On a personal level, Mr. Schantz enjoys biking, sports, spending time with his two children and exploring horology. Looking ahead, he aspires to become an executive chef and director, aiming to leverage his extensive experience while collaborating with others to advance their shared visions.

Throughout his career, Mr. Schantz has been driven by his wife's support and inspired by advice received early on: "If you want to be the best, work for the best." This philosophy has guided him through various kitchens worldwide—from New York to Singapore—and continues influencing his approach to personal growth and professional development.

About Marquis Who's Who®:
Since 1899, when A. N. Marquis printed the First Edition of Who's Who in America®, Marquis Who's Who® has chronicled the lives of the most accomplished individuals and innovators from every significant field of endeavor, including politics, business, medicine, law, education, art, religion and entertainment. Who's Who in America® remains an essential biographical source for thousands of researchers, journalists, librarians and executive search firms around the world. The suite of Marquis® publications can be viewed at the official Marquis Who's Who® website, www.marquiswhoswho.com.

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