Zach Boyer

Zach Boyer has a diverse and extensive work experience in the culinary industry. Zach began their career as a Team Leader at BRAVO Cucina Italiana, where they worked in various stations and became a lead trainer. In 2011, they worked as a Stagier Commie Cook at Charlie Palmer Collective in Dallas, gaining valuable training under Chef Scott Romano. Zach then moved on to Charlie Palmer's flagship Michelin Star location in Manhattan, working as a Line Cook under Chef Marcus Ware.

In 2014, Boyer took on their first significant management role as an Executive Sous Chef at BRAVO Cucina Italiana, where they ran a profitable store and excelled in training, hiring, and kitchen management. Zach then joined Granite City Food & Brewery in 2015, starting as an Executive Sous Chef and eventually being promoted to Executive Chef. During their time there, they took on responsibilities such as purchasing, hiring, inventory management, team building, coaching and development, and new menu rollouts. Zach handled these duties at a much larger scale, as the restaurant had weekly sales of 110k and a staff of 40 employees.

Boyer's next career move was to Continental, where they served as a Culinary Strategy Chef, incorporating current culinary trends into menu offerings and overseeing the management of the company's SKU database, system development, and administration. Zach later assumed the role of Director & Executive Chef: Culinary Experience, focusing on menu and process development, marketing strategy, product implementation, team building, and market research.

In 2020, Boyer joined Joseph Decuis as a Stagier Cook, gaining experience in a farm-to-table restaurant and learning high-end mushroom cooking and butchering expensive beef. Zach then returned to Continental as Director & Executive Chef: Culinary Experience.

Overall, Zach Boyer's work experience showcases their expertise in culinary strategy, menu development, team management, and kitchen operations at various establishments of different scales and styles.

Zach Boyer attended Johnson & Wales University from 2009 to 2011, where they pursued a degree in Culinary Arts. No specific field of study was mentioned in the provided information.