Nationally recognized as one of the most innovative chefs, entrepreneur and inventor, Schimoler’s resume is unlike anyone’s. Self taught in the kitchen, Schimoler opened his first Long Island restaurant The Terrace on the Plaza at age 23. Within 2 years he had 3 more businesses running simultaneously, Loafers Bakery and Gourmet, The Terrace Too and his flagship restaurant The Black Walnut which received 3 stars and positioned Schimoler as one of New York’s top toques.

In 1990 Schimoler sold everything and headed to Vermont where he became VP of product development for Cabot Creamery. Schimoler had invented a process that incorporated liquids into butter and in no time truck loads of intensely flavored butters were sold across the nation.  An accidental discovery led to an invention which Schimoler sold to the NutraSweet Company and prompted him to start a Product Development Firm called Right Stuff.  The invention which is still sold today under the name Culinary Cream was just the first of hundreds of new products he would develop over the years.

Right Stuff, led to a company called Chef Stuff, where Schimoler’s reputation as the Pied Piper attracted some of his Chef friends to join and create a line of prepared foods. Chefs Todd English, Rick Bayless, David Burke, Douglas Rodriquez, Nancy Silverton and Steve Schimoler each inspired and created signature menus that were produced in a state of the art manufacturing facility which Schimoler designed and built.

Schimoler’s passion and desire to connect small regional and artisan producers with chefs led to another business called Chefex.com which utilized the internet to distribute artisan ingredients nationally using service partners AMEX and FEDEX.
Schimoler sold the business to the world largest food distributor SYSCO and helped manage its growth as GM of Culinary Business Development.

Not nearly enough on his plate, in 1999 he restored a 200 year old Grist Mill in Vermont and opened The Mist Grill. The cozy, intimate haven overlooking the falls immediately became VT’s top destination restaurant and received national acclaim for its rustic and inventive fare.

Schimoler’s cook book The Mist Grill, Rustic Cooking from Vermont can be found in stores across the country as well as Amazon and other book sellers.
Schimoler has been featured on Food Nation with Bobby Flay, PBS Master Chef series, and he is a regularly featured writer for the magazine Flavor and The Menu and also served as the President of the Research Chefs Association.

Schimoler moved to Cleveland in 2006 to take on the role as Director of Innovation and Development for Nestlé North America and after completing his term he decided the rock and roll city was the place to stay.

CROP Bistro and Bar embodies all of Schimoler’s experience and passion for the business. Schimoler’s unique blend of diverse culinary experience paired with his expertise in food science and development has driven his food to places where few have ventured. His deep knowledge of flavor extraction empowers him with the ability to produce seemingly very simple preparations, yet the flavors can be explosive and challenge the sensory experience of eating.

This outgoing chef takes an irreverent approach to food and his sense of humor is always somewhere on the plate.

CROP will double as Schimoler’s test kitchen and concept center by day combining the art and science of flavor supporting his ongoing development business while fueling the inspiration for the Bistro’s ever changing evening menus.