Hi, I'm Zacchaeus.
I grew up in a rural area known as the Mississippi Delta where spent a lot of free time as a kid hunting and fishing. My first restaurant exposure happened at an early age while living with my grandmother who owned and operated a cafe in a small country town. She mostly served church members, farmers, and the small-town machine shop and catfish pond workers.
In 2013, during my second semester of culinary arts school, I moved to Mobile, Alabama, to attend bishop state community college and start cooking professionally in 2013. Over the past four years, I have worked in fast casual and fine dining restaurants as a dishwasher, sous chef, and executive chef. These past experiences have taught me that my biggest culinary influences are the seasons, the history of food in the South, preservation and fermentation, and natural, wild edibles, and game. It is my goal to further broaden my experiences with culture and creativity in cuisine working towards leadership roles in great kitchens.