The Heart of the House: A Conversation with Executive Chef Jared Schulz

At Lake Lawn Resort, we believe every stay tells a story—and many of those stories begin around the table. Whether it’s a multi-generational family gathering over Sunday breakfast, a couple celebrating an anniversary with a lakefront dinner, or colleagues unwinding after a long day of meetings, food often becomes the thread that connects the moment.

Behind those experiences is someone who understands both the emotion of a home-cooked meal and the precision of a professional kitchen: Executive Chef Jared Schulz.

Chef Jared joined Lake Lawn Resort with a clear mission—to honor the resort’s historic roots while elevating the culinary experience for today’s traveler. We sat down with him to talk about his journey from a Wisconsin horse farm to leading our kitchens, the comfort foods that shaped his palate, and why he believes the best meals are often the simplest ones.

Roots in the Red Barns of Wisconsin

Long before he was leading resort kitchens and designing seasonal menus, Jared grew up on a hobby horse farm in rural Wisconsin. His upbringing was modest and practical, shaped by the rhythms of farm life where nothing was wasted and every meal mattered.

“We were a fairly poor family,” Jared recalls. “We weren’t eating sea bass or caviar. We made simple meals that stretched the budget—but those are the meals that stayed with me.”

From those early years came what Jared jokingly calls his personal “Holy Trinity” of comfort food: a dish with red sauce—like spaghetti bolognese—a cold glass of milk, and peanut butter sandwich.

“It sounds simple, but it’s about balance,” he explains. “You have the acidity of the tomato sauce, the sweetness of the peanut butter, and the creaminess of the milk. That combination brings me right back to childhood.”

For Jared, food was never about luxury, it was about care, comfort, and connection.

That philosophy still guides the way he approaches cooking today.

From the Dish Pit to the Chef’s Table

Jared’s career began the way many great culinary journeys do: washing dishes.

At just 14 years old, he took a job at a small family-owned Italian restaurant run by an Italian chef and his three daughters. The experience gave him his first glimpse into the intensity and camaraderie of the restaurant world.

“I did everything,” Jared says. “Dishwashing, bussing tables, even helping in front of the house service. But I kept looking back at the kitchen. That’s when I realized where my passion was—I wanted to be the one creating the experience.”

Working in a family-run restaurant also left a lasting impression.

“You saw the whole family involved,” he says. “They worked together, argued together, but at the end of the day they took care of their guests together.”

That sense of family is something he recognizes again at Lake Lawn Resort.

“I’ve worked for corporate hospitality groups and large resorts in Phoenix and across Wisconsin,” Jared explains. “But Lake Lawn feels different. There’s a closeness here that reminds me of that first restaurant.”

The “Elevated Comfort” Philosophy

Ask Chef Jared to define his cooking style, and he answers simply: Elevated Comfort Food.

Rather than chasing complex trends or overly technical menus, he prefers a return to fundamentals.

“I think cooking should get back to the basics,” he says. “Sometimes we overcomplicate things with too many ingredients. Elevated comfort food means taking a classic dish—like meatloaf, short ribs or roasted chicken—and executing it with technique, quality ingredients, and attention to detail.”

For a destination like Lake Lawn Resort, this philosophy feels particularly fitting. With more than 140 years of history and 250 acres along Delavan Lake, guests come for both nostalgia and memorable experiences.

Chef Jared is currently focused on defining the unique identity of each of the resort’s dining venues:

1878 on the Lake – The resort’s signature restaurant, offering refined contemporary American cuisine paired with stunning lakefront views.

The Lookout Bar & Eatery – A lively gathering place that captures the relaxed energy of lake life with approachable, shareable fare.

Isle of Capri Café – A casual stop for families and guests seeking quick, high-quality favorites like stone-fired pizzas and local ice cream.

“The goal is to give each restaurant its own personality,” Jared explains. “When you walk into 1878, it should feel completely different from The Lookout. But in both places, the food should be approachable and executed at a high level.”

Education Beyond the Classroom

Chef Jared is a graduate of the renowned Le Cordon Bleu culinary program, but he’s quick to point out that culinary school is only the beginning.

“School gives you the foundation—the ‘why’ behind cooking,” he says. “But the real learning happens when you roll up your sleeves and work the line.”

Much of his professional development came through the traditional French brigade kitchen system, where structure, discipline, and mentorship play a central role.

That culture of mentorship remains important to him today.

“I still hear from cooks and sous chefs I worked with years ago,” he says. “We catch up about the industry, play golf, or grab a beer. Seeing people you trained succeed—that’s one of the most rewarding parts of the job.”

At Lake Lawn Resort, Jared hopes to foster a similar environment, developing young culinary professionals and creating clear paths for growth within the kitchen.

Why We Cook

The culinary industry is known for its demanding pace—long hours, hot kitchens, and constant pressure. Yet for Chef Jared, the reward always outweighs the challenge.

For him, the motivation comes from a simple moment of connection.

“Sometimes you step into the dining room after a great event—like a wine dinner where every course came together perfectly—and you see the guests enjoying themselves,” he says. “That’s when you realize the team really nailed it. That feeling never gets old.”

Rather than chasing culinary accolades or fleeting trends, Jared remains focused on something more enduring: serving the families who have visited Lake Lawn Resort for generations and the local community that calls Delavan home.

“Making people happy is the ultimate goal,” he says. “As long as I can do that, I’ll always have a job.”

A Taste of the Future

As Lake Lawn Resort continues to evolve, the culinary program is in strong hands. With recent interior renovations creating a refreshed atmosphere across the property, Chef Jared is focused on refining menus, sourcing regional ingredients, and continuing to elevate the dining experience.

The next time you visit—whether for lunch after a round at Majestic Oaks or a special dinner at 1878 on the Lake—you may notice what the team calls the “Jared touch.”

It could be a perfectly roasted chicken, a nostalgic red sauce, or simply a meal that makes you feel at home.

“I just want people to come back,” Jared says. “I want them to remember the meal just as much as they remember the lake.”

And at Lake Lawn Resort, every great story deserves a great meal.