Four ways to put Zak in your kitchen
Every one of these is cooked by the same person, sourced from the same growers, and built around whoever is actually sitting at the table. Nothing here is a package. Tell us the night and we build the menu around it.
Request a dateWellness retreats
Health-forward menus for retreat groups, cooked on site, built around whatever the group is working through that week. Clean proteins, real vegetables, nothing that leaves people heavy in the afternoon session.
Private chef, full service
Five to seven courses, plated and served in your space. The menu is designed around the season and around your preferences, starting from the first conversation. Zak cooks, plates, serves, and leaves the kitchen cleaner than he found it.
Personal chef, family style
A full meal cooked in your kitchen and set on your table in shared dishes. Less formal than a plated dinner, same food, same sourcing. For the nights you would rather be a guest at your own gathering.
Grazing tables and events
Abundant, seasonal spreads built for a room full of people. Local cheese, cured meats or a full vegetarian build, seasonal fruit, house crackers, and whatever is best that week.
How it works
Tell us the night
Date, headcount, the room, and anything we need to cook around.
We build the menu
Zak sends a proposed menu and a firm number. Adjust it as much as you want.
He shows up and cooks
Sourcing, prep, service, and cleanup. You host, he handles the food.
Gluten, dairy, vegan, and allergy-conscious menus are standard here, not an accommodation. If someone at your table eats differently, say so in the first message and it stops being a conversation after that.
Cooking for alpha gal →Tell us about the gathering
Date, headcount, and anything we need to cook around. Zak follows up within a day.
Request a date
