Farm to Table
About this pro
Zachary was a pleasure to work with. The food he catered for the party I planned was delicious! There were many many compliments on everything and the tamales were especially moist and amazing! I will be hiring him again in the future! KristaJul 9, 2018Verified
Zachary created a wonderful event for me. The food was sophisticated and executed beautifully. He worked with me to craft a menu that would be special for all my guests including those with special diets. Thank you!Mar 12, 2018Verified
Exceptional. We hired Zach to cater and teach a sushi making class for 6 couples at my house for my wife's birthday. He was incredibly responsive and thoughtful. We emailed and spoke several times in advance of the event about what my expectations for the evening and the types of fish we wanted and what we wanted to make. He also give me a lot of tips on sake -- so I went out and bought several bottles of sake for the guests to do a sake taste testing He drove down to silicon valley from Sonoma, purchased the fish fresh from his contacts at Fisherman's Wharf, and arrived at our home later than expected but well before the guests, so we had plenty of time. He prepared 3 appetizers for us -- an excellent Japanese beef dish, a poke/ponzu dish and a scallop and moon fish sashimi dish with a coconut sauce. Then he taught the group how to make rolls and we each made several rolls with a wide variety of fish and ingredients that he brought. Zach explained a lot about sushi making, from how he evaluates the fish, how it should be cut, how sushi restaurants operate, what to look for at sushi restaurants, etc. His involvement in the evening beyond just preparing the food really helped make the party a lot of fun.Sep 26, 2016Verified
Delicious! The team really enjoyed every bite. Fresh. Delicious. Every possible condiment for the tacos. Both hard and soft tortillas. The extra touches, like the rice, beans and the fruit was perfect. He even brought plates and utensils, and I forgot to mention those. Perfect!May 4, 2018Verified
Zach prepared a delicious dinner for 18 at my home and was a pleasure to work with. he also left my kitchen spotless when he was done!Apr 19, 2018Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?My pricing system varies depending on how many courses the client is asking for and the level of difficulty the preparations are. I never price anyone on distance traveled and I typically only take parties that have kitchens if I need to travel, that way everything is as fresh as possible.
- What is your typical process for working with a new customer?I typically describe my experience, add a little about myself to put a personality to the name and I'll compose a quick sample menu to give the potential client an idea of what I may prepare. This saves time on both ends.
- What education and/or training do you have that relates to your work?I have 16 years of hands-on training in fine dining restaurants ranging from the French-Asian fusion restaurant Spago, Beverly Hills ; to the modern and traditional Japanese restaurant Morimoto, Napa ; to the farm to table concept restaurant Harvest Moon Café where I worked as Chef de Cuisine for 8 years. I have catered to private parties and pop-up sushi dinners many times and found my true passion with cooking to be working more intimately with the client and their guests.