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Mission Point Resort on Mackinac Island Hires New Executive Chef


Mackinac Island, MI –After 12 years with the Walt Disney Company where he worked his way up from line cook to souse chef, and three years as executive chef for the Wolfgang Puck Café, Keith Schockling was ready for a change and an opportunity to develop his own culinary signature.

Schockling will now get that chance as the new executive chef at Mission Point Resort where he will oversee all culinary aspects for the resort’s four dining outlets.

“Mission Point Resort and Mackinac Island is the perfect venue for me to showcase my culinary skills and experience”, Schockling said of his new position “My goal is to make Mission Point Resort the premier dining experience on the Island and the destination for local and international culinary students and chefs to learn how to create the ultimate culinary experience for resort guests.”

Mission Point Resort, one of the island’s largest and most diverse resorts with four premier dining venues, is the perfect fit for Schockling to showcase his culinary skills.

Schockling graduated from Disney’s elite management school in 1989 and became a top chef at the resort. His experience includes major challenges preparing grand opening events at some of Disney’s most popular resort restaurants, including The Yacht & Beach Club, and The Boardwalk Resort.

In addition, he was also the featured chef in the EPCOT International Food and Wine Festival for four years, working closely with celebrity chefs from around the world. He was also a guest chef for the Disney Cruise Lines on several occasions, where he conducted various cooking classes to the delight of the guests.

Following his career with Disney, Schockling held a variety of positions in the central Florida region, including the executive chef position at The Wolf Gang Puck Café’, a $16 million café and sushi bar located at Downtown Disney. It was here that he had the opportunity to work directly with Wolf Gang Puck on several wine dinners serving many celebrities and resort guests alike.

“Mission Point Resort, with our four unique dining experiences, has been a very popular dining venue on Mackinac Island. We are very excited to have Keith join our team and taking our dining experience to yet another level,” said General Manager Doug Leedke. “His well-rounded experience in the resort industry, particularly with Disney, coupled with his energy and passion for culinary excellence will positively impact the overall dining experience for our guests at Mission Point.”

Schockling will also oversee the resort’s new restaurant, Chianti, where he will create a new Italian dining experience.

“For Chianti, we plan on featuring classic Italian dishes like steak Pizziaola, veal picatta and chicken parmesan, plus some inventive items such as osso buco ravioli with leak and wild mushroom fricassee, Schockling said “The desert menu will be a big focus and will feature freshly made zeppole (Italian) donuts, tiramisu and a crème Brule that no one in Michigan has seen before. We will also feature unique specials throughout the season to see what the resort guests are interested in. Their choices will help in creating future menu items for upcoming seasons.”

Schockling will reside on Mackinac Island with his wife, Marie, daughter, Mary, 15, and son, Alex, 8. The chef is a native of Pittsburg and is a huge sports fan with a special place in his heart for the Steelers football team. He takes a ribbing from Lions and Packers fan, but understands team loyalty and is always a good sport.

Schockling also serves the Community by cooking for fundraisers and teen events for St. Anne’s Church on Mackinac Island.

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Media Contact:


Kevin Frisch

Fusion Media Strategies

(989) 614-0241

About Mission Point Resort

Mission Point Resort on Mackinac Island, Michigan, is the island’s largest and most diverse resort. It has 243 rooms and is nestled on the southeastern shore of Mackinac Island, overlooking Lake Huron. The 18-acre resorts features 38,000 square feet of meeting space, movie theater, executive putting course, observation tower and historic museum, four restaurants, heated outdoor pool, spa and fitness center and the Kids Island Club for children. It has been selected among the “Top 100 Family Resorts” by Outdoor magazine. ”Its season is from May 6 through October 24.”


Kevin Frisch
Fusion Media Strategies