Atlanta Athletic Club in J
ohns Creek, Ga., north of Atlanta, welcomed Certified Master Chef Daryl Shular to the culinary team on August 15, 2016, accepting the Executive Chef position.
Shular has extensive experience in restaurants, hotels and private clubs and was most recently the Corporate Executive Chef/Director of Education for North America for Le Cordon Bleu College of Culinary Arts.
Shular is one of 68 Certified Master Chefs (CMC) in the United States. A CMC possesses the highest degree of professional culinary knowledge, skill and mastery of cooking techniques. It is the most demanding level of achievement of all American Culinary Federation (ACF) certification levels, granted only after the candidate has passed an intensive eight-day test of culinary skills and knowledge.
Shular earned a gold medal in 2008 as one of eight members of the prestigious ACF Culinary Team USA at the Internationale Kochkunst Ausstellung (IKA) competition, commonly referred to as the “International Culinary Olympics.” This international competition is held every four years in Erfurt, Germany. He also was the Team Captain for the International School of Culinary Arts team that competed in the Culinary Olympics in Erfurt in 2012.
Shular has an Associate’s degree in Culinary Arts from The Art Institute of Atlanta and is currently working on his Bachelor’s degree in Business Management through American Intercontinental University.
With regard to his decision to join the Atlanta Athletic Club team, Shular said, “It’s truly an honor and a tremendous privilege to lead this dynamic and prestigious culinary team. It is my promise and commitment that we will provide the absolute best epicurean experience for each and every member of this club. As we all know food is the common thread that connects us all and it’s that love for excellence that makes our bond special. We are committed to world class hospitality for world class members!”
Shular’s focus at Atlanta Athletic Club will be to ensure consistency and quality in their culinary operations and blend our traditional club favorites with exploring and incorporating the latest culinary techniques and trends.
