A man standing in a kitchen. He is wearing a light brown apron and his arms are folded at his chest. On the table in front of him is a cooked turkey.

Chef Zach flipped the path many chefs take, starting with a business degree (Miami University in Oxford, OH), and then pursuing his culinary career. He attended and graduated from the Midwest Culinary Institute in 2006 and brings an intellectual and creative approach to the job, along with a complete commitment to preparation. The practice of mise en place, the French term for “everything in its place,” is paramount in his kitchen. Chef Zach explains, “Ninety percent of cooking is prep, so if a restaurant is not prepared, they won’t succeed.” With nearly 15 years of culinary experience, he is known for innovation and consistently delicious creations.