Executive Chef Marcus Schultz has been dedicated to Midvale for 13 years.  Starting in the Snack Stand, Marcus has consistently honed his skills and moved up the ranks serving as Sous Chef for five years before taking on Executive Chef duties in 2015.  He trained under very talented chefs including Richard Escobar, Sam Ferarri and Ryan Hayes.  The culinary team is extremely strong with sous chefs being at Midvale for at least five years and all other staff members logging at least two years of Midvale experience.  This dedication means Marcus and his team know the members, and pride themselves on creating memorable dining experiences each day.


When dining at Midvale, Chef recommends the bone-in ribeye on Steak Night, the sea bass, scallops, and schnitzel.  Marcus enjoys spending time with his wife, son, and daughter when he’s not creating the perfect plate in the Midvale kitchen.