Zak Hampton

It started in a garden in Black Mountain. My grandparents grew most of what we ate, and the table was always full, usually with more people than had been invited. That is the version of food I keep coming back to. Not impressive. Just abundant, and made for somebody specific.

The big kitchens taught me technique and volume. Good training, and I would not trade it. But somewhere in there I stopped knowing who was eating the food.

828 exists to fix that. I cook for ten meal prep households at a time and a limited number of events, which means I can actually pay attention. I know who cannot eat dairy. I know whose kid will not touch anything green. I know who is coming off a hard year and needs the food to be easy that week.

My daughter Fallon is the reason I care what is in it.

If you want a caterer, there are good ones here. If you want a chef who knows your name and asks what you are working through, that is what this is.