Zachariah Xavier Bell, Chef de Cuisine When Zach accepted his first position as Executive Chef at Daniel Boulud’s Café Boulud in Palm Beach, it meant returning home to Florida where he had made his culinary start. Zach first joined Daniel at New York’s Café Boulud in 1999. “Zach is a great asset to us and has become the face of Café Boulud in Palm Beach. His maturity, depth of culinary knowledge, organizational skills, and above all, great palate serve him well in this challenge,” says Boulud. Zach hails from Clermont, Florida. An early fascination with the kitchen dates back to the fourth grade when his family’s relocation meant several months residing at a hotel. He was captivated with the workings of the hotel kitchen, which became his after school playground. At age 14, he went to work at a local restaurant, beginning as a dish washer and climbing his way up to becoming a cook. At Valencia College, Zach began studying physical therapy, but again found himself drawn to the kitchen. The Orlando Marriott’s restaurant was his next culinary home. The hotel’s executive chef recognized his talents inspiring him to transfer to the culinary program at Johnson & Wales. A kitchen externship led him to the William’s Island Yacht Club, introducing the young cook to Chef Charles Saunders' California style cuisine and the flames of a wood burning grill. While still a student, Zach joined chefs Marc Poidevin and Sascha Lyon at Miami’s Biz Bistro, where he remained long after graduation. These first steps in a French kitchen established the direction for his future. He absorbed the technique, care and attention to detail that set this cooking apart and refined his approach to vegetables, garnishes and sauces. After only two years Chef Poidevin invited him to follow the team to Le Cirque 2000 in New York. He soon settled into an East Village apartment, a new city and an entirely different caliber of kitchen. Le Cirque Chef Sottha Khun soon promoted Zach from the banquet kitchen to chef de partie tournant, and later saucier, providing a valuable opportunity to train at each station. At Le Cirque, Zach worked alongside then sous chef Andrew Carmellini who went on to open Café Boulud with Daniel Boulud in October 1998. Three months later Zach followed as saucier and soon sous-chef at Café Boulud New York. Zach perceives cooking as a craft melding technical skill with a love of food and a respect for process. No short cuts! The young chef’s affinity for meat shines in intensely flavored dishes such as his tartine of squab: grilled sourdough layered with wild mushroom duxelle, braised squab leg and sautéed squab liver, with roasted squab breast and an à la minute jus, finished with foie gras butter and a delicate mâche salad. At the same time, the Florida waters provide fine fish, such as Zach’s favorite mahi mahi which he pairs with a summer squash, apple and mussel stew, Colombo curry, coconut milk and cilantro. “Zach is an energetic and talented young chef who has absorbed the best of what French technique has to offer,” says Daniel Boulud. “I remember the first meal he cooked for me years ago in Miami and was convinced of his passion from that moment.” Since opening Café Boulud Palm Beach, Zach has earned the restaurant numerous accolades including Wine Spectator Magazine’s Best of Award of Excellence, four stars in the Mobil Travel Guide, Boca Raton Magazine’s awards for Best New Kid on the Block ,Stellar Hotel Restaurant, and Most Exciting New Menu, as well as Florida Trend Magazine’s Golden Spoon Award. Zach has also become a dedicated member of the Palm Beach community contributing to culinary events for The Daily Bread Food Bank, The March of Dimes and an annual gala for Share Our strength, which he has hosted since 2006. His community involvement extends to teaching local school children about taste and fresh food and making regular recipe demo appearances on WXEL TV’s South Florida Today.