What began as a simple catering event has grown into a way to share our passion for food.
Picture this: a seasoned father and son Chef team; a professional Catering Manager and her daughter with an interest in the culinary arts. In 2019, this unusual team of four came together to cater a wedding in the small city of Lowell, Michigan. What began as a one-time event quickly grew into something more. Four Chefs now shares their passion for fresh, locally sourced food with West Michigan – offering everything from privately catered events, to custom meal delivery and individual cooking lessons. You’ll find we’re professional yet relaxed in our approach, but demand excellence of ourselves in the kitchen. To us, every meal matters.
We proudly source locally whenever possible. All beef is procured through Father's Legacy Cattle Company of Caledonia, and Fall produce is often supplied by Deep Roots Produce.
Meet the Team
Andrew Schultz,
Executive Chef
Andrew Schultz received his Associate of Applied Arts and Sciences in Culinary Arts at the Secchia School for Culinary Education. After culinary school, he completed a two-year internship in Hawaii and continued to work while helping fellow chefs and restaurant entrepreneurs pioneer a new restaurant.
Following Hawaii, Schultz traveled to Colorado to work as an Executive Chef for the Center for Creative Leadership. In 2010, Schultz accepted a position as Executive Chef at Aquinas College, allowing him to return to his native state of Michigan.
Especially important to Schultz is his vision of bringing healthy and locally-sourced food products to Four Chefs. Menus are built around the season or occasion with a fresh, contemporary approach to clean eating.
Marla Poterack,
Executive Sous Chef
My passion for cooking for others started at a young age with making pizza for the family or egg sandwiches for my siblings.
As a young adult, I worked in delis and hotel banquets to gain experience; then attended graduate school for Hospitality Management. After graduation, I accepted a position as Assistant General Manager at a country club here in Grand Rapids. In 1998, I was offered a position as Food Service Manager in a college setting, and was quickly promoted to Catering Manager, where I was responsible for high-end donor events.
My philosophy is that food should nourish you. This has impacted how I feed my children, and led me to educate people of all ages on the benefits of a whole foods approach to cooking. It is my hope to encourage the mindset that healthy food can still taste good.
But wait! Didn’t you say there were FOUR chefs?
We did indeed! Bob Schultz, Executive Chef and Andy’s father, maintains an advisory role and occasionally lends his culinary expertise for private events. Alyvia, Marla’s daughter, assists in the kitchen from time to time, and continues to grow her interest in the culinary arts.
