Hey there!
I am a Chef, Writer, & Educator with over a decade of experience in the Food & Hospitality industry — from serving tables at small cafe chains and crafting lattes at independent coffee houses to running the grill station in a Michelin-starred restaurant and managing the overall operations of the best pie shop in the state.
I look forward to sharing my recipes and expertise with you here on my website, so please feel free to reach out with any culinary questions, comments, or requests here.
– Zack
A Passion For Food
I’ve always loved to eat, but I had very little interest in cooking as a child. My family still makes fun of me for turning a box of spaghetti into a single boulder of mush that one time. Yet, food has always been at the center of my best memories — sneaking a taste of my mom’s tender Passover brisket in the kitchen before carving it for extended family waiting around the table, eating all the leftovers of my dad’s puttanesca cold for breakfast the next morning, my grandmother roasting lamb chops after I mysteriously developed a taste despite her hatred for the gamey meat, or my grandfather and I discussing the merits of dipping donuts into a glass of cold milk while sharing a secret midnight treat.
As an independent Chef, I have experienced years of training in kitchens — from washing dishes at a comfy neighborhood sandwich shop to countless long services on a crepe stone at a popular bistro. I’ve worked early, quiet mornings exploring gluten-free baking at an Ecuadorian cafe, expedited endless weekend brunch rushes, and I’ve had the honor to sweat through late evenings while leading the wood-fired Grill Station at Band of Bohemia in Chicago — the world’s first Michelin-starred brewery. These experiences have allowed me to learn, transform, and develop a balanced culinary voice focussing on flavor, fulfillment, and ethical, sustainable sourcing.
Gardening & Sustainability
I recently left life in the city to explore opportunities and traditions in farming and sustainable living while traveling across the country in an up-cycled DIY camper van, searching for the perfect plot of land with my wife.
I discovered my path to the soil through an excitement for food and a desire to return to nature. Having spent much of my time in urban environments, gardening and sustainable living were not part of my everyday life. It was only after witnessing firsthand the abundant waste of common practices while forging a career in Food & Hospitality as a Chef and Restaurant Manager that I turned my attention to supporting green, renewable systems in agriculture and production.
Educator & Entrepreneur
In addition to my work in the kitchen and garden, I have previously run an independent men’s grooming company specializing in all-natural beard & body care and managed a number of small business development & consulting services with focus to graphic design, web development, marketing, and workforce operations. Finding myself at the front of new businesses and young teams many times, I have also acquired much experience assisting with opening new ventures, hiring & training new staff, and recipe & menu development.
I also frequently contract as a Facilitator & Educator concentrating in the use of Improvisational Theatre Techniques and Creative Thinking to help groups of all ages perfect their skills in the Art of Public Speaking, Collaborative Team Building, Productivity, Networking, Sales, Marketing, and more. If you are interested in any of these services, please ask for me at ImproveIt.
Work With Me
I would love to collaborate with you on your next culinary project or endeavor.
Fill out the form below to get in touch and I’ll get back to you soon.
