In 2009, while still in high school, he began his formal culinary education. Attending  CAT-North he studied various cooking techniques and learned the elements of competition style dishes. He also

attained his first job during this time; starting out as a dish washer, he progressed to bussing tables, found his way

to the back of the house to assist in food preparation and eventually become a line cook for Lista’s Southwest Grill.

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Upon completion of high school, with his love for cooking undiminished, he enrolled in Anne Arundel Community College’s HCAT program to further his culinary education. He graduated with honors in May of 2015, with degrees in both the Baking and Pastry, and Culinary Arts. Although by his own admission, prefers to leave the baking to the “Head Hen”. During his time at AACC he made his way to Italy’s Amalfi coast, where he interned at the famous 5* Michelin rated restaurant Next2, under the watchful eye of Chef Renzo Avanzo. He began his internship like so many students, assisting with prep work, however that did not last long. Chef Renzo, after evaluating his abilities, elevated him to the status of cook and plating, a nod to Zach’s performance and dedication to his craft.