Chef Zach St James

When did you first get interested in cooking?

I first became interested with cooking at a young age, Around 10. I was always intrigued by everything that happened in the kitchen when i was a child and as time went on that never ending interest stayed.”

Do you have a signature dish you are known for and what do you love about it?

One signature dish i am known for is herb roasted chicken and fresh pesto pasta. The thing i love most about this dish are the use of fresh herbs to create a stunning pesto sauce. It’s vibrant, savory, unprocessed and wholesome. It reminds me of my Italian grandmother picking fresh basil to make my favorite food.

Do you have a culinary muse or hero? Tell us a bit about them!

My culinary muse is Anthony Bourdain. His culinary greatness is celebrated by many due to his unique approach to food and storytelling. He went beyond just showcasing recipes and cooking techniques; Bourdain delved into the cultural and social aspects of cuisine. His adventurous spirit and willingness to explore diverse and often lesser-known culinary landscapes set him apart. Bourdain’s authenticity, wit, and open-mindedness resonated with me, not just as a chef, but as a human. . He left a lasting impact inspiring me to appreciate food as a reflection of the human experience.

What is one recipe skill you think everyone should have in the kitchen?

Patience, with yourself and the food!

If you were not a chef, what would be your dream occupation?

I would be an airline pilot

Fun fact about you:

In addition to being a chef i am an avid “gardener” of house plants. I have a vast array of plants and even some unique ones such as Venus fly traps, and sundews; both of which are carnivorous plants!