Zachary Hellmann

Zachary Hellmann is a dedicated restaurant operator known for his keen eye in improving productivity and maximizing efficiency while upholding top-notch sanitation and food quality standards.

With a Bachelor's Degree in Culinary Arts Management from The Culinary Institute of America and culinary certifications from Chengdu, Bologna, and Tourin, Zachary boasts a diverse culinary background and a deep understanding of the science of cooking.

Over the last 17 years, Zachary has honed his skills as an Executive Chef and General Manager, excelling in both Front of House (FOH) and Back of House (BOH) operations at high-volume establishments, handling sales volumes exceeding 10 million in a single unit and up to 62 million in multi-unit operations.

Driven by goals and unwavering standards, Zachary has a comprehensive grasp of the day-to-day workings of the restaurant industry, making him a valuable asset in any culinary setting.

His educational background includes a Bachelor of Professional Studies in Culinary Arts Management from The Culinary Institute of America and an Associate's in Health Science in Health and Wellness from Maryville University of Saint Louis.

Zachary's professional experience spans across esteemed organizations, including roles as Regional Chef at True Food Kitchen, Executive Chef at Fox Restaurant Concepts, Executive Chef at Eddie Merlot's Prime Aged Beef and Seafood, Chef at Ted's Montana Grill, General Manager and Executive Chef at The White Chocolate Grill, Executive Chef at Santo Stefano Wine Making Club, and Chef at Top Knotch Catering.