Chef Zack Roth

For the best overview of my work as a chef or to chat direct, check out my website chefzackroth.com

I began my career at the legendary steak house The Forge in Miami Beach, where I worked my way up from Garde manger to sous chef learning the ins and outs of restaurants. Since then I have worked in multiple fine dining restaurants throughout the city honing my cooking flavor and management skills. Being recruited to open restaurants opened new avenues for me to explore my creativity and the opportunities to be mentored by incredible chefs such as Jeremy Ford at Stubborn Seed and Antonio Mellino at Forte dei Marmi.

During the pandemic I created a hand rolled pasta delivery business from my home and realized I found so much more joy in having relationships with my clients. Since then I have worked in clients homes for weeks and months at a time as well as for one off parties and special events. Some of my responsibilities have included menu planning and execution for the primary any guests and or staff, ordering and shopping for ingredients as well as provisioning and executing yacht charters, managing rentals and staff for events and all kitchen management duties always leaving a tidy workspace.

I have worked with clients who are HNWI and those who are very low key, more personal and want to be involved. I have extensive experience cooking kosher, vegan, vegetarian, low-carb, keto, paleo, non-dairy, and gluten-free (celiac) cuisine. Proficient in both English and Spanish I love working with my clients one on one, because it allows me to create signature experiences and make sure I can accommodate and achieve whatever culinary needs they are looking to meet.