Farm to Table Benefit Dinner

Zach Fabian is a Private Chef currently operating in the tri state area. Born and bred in Michigan, this is where cooking would put its stamp on his life. Zach fostered an interest and respect for cooking as young as high school while learning under his mother and father at their family restaurant, The Van Camp House.

Like many relationships, interest and respect grew to love over the years. This led to Zach completing his bachelor’s degree in 2011 at the Culinary Institute of America. Upon graduation, with his grandmother’s blessing and in true Frank Sinatra fashion, it was obvious to him he had to go to New York City.

Over the years many restaurants would become home including August, Oceana, King & Little Park. It wouldn’t be until 2017 that he would be given his first kitchen to run at Tokyo Record Bar and Airs Champagne Parlor in the West Village. Fabian ran this kitchen for 6 successful years and  with the help of every purveyor at the Union Square Market, he would hone in on his specialty and style of cooking; elevated, fun and most importantly, seasonal fare.

Unknowing like most in their 20s, he could never know that his experience at TRB & ACP would lead him to life as he currently knows it. Almost a decade later, Fabian, full of gratitude, is thankful for every moment.

That gratitude raised him to the next step and with the unwavering support of long time restaurant regulars turned clients he was able to create work for himself. Their belief in his cooking allowed him the ultimate gift and goal in this industry – more time for what’s important and for Zach, that’s freedom and family.

When asked about his inspiration his answer remains – ingredient driven cuisine that allows the season’s bounty to shine, fun preparation and perspective.