Zach was raised in Savannah, Georgia. From a very young age Zach dreamed of having his own restaurant. He began his culinary career at 13, bussing tables and washing dishes at 321 Café on Habersham Street. Zach worked at several Savannah restaurants during high school before moving to Tampa to work with Big Time Restaurant Group. While there he developed a passion for the industry. Ready to take his knowledge to the next level, Zach moved to Miami to attend Johnson and Wales University, where he earned degrees in Culinary Arts and Hotel & Restaurant Management.
While in Miami, Zach managed to get a coveted position at the James Beard award winning Chef Allen’s, Chef Allen Susser’s landmark restaurant. From there, Zach joined the acclaimed Louie’s Backyard in Key West.
Zach returned to Savannah in 2010 and founded a successful restaurant equipment company. However, after a couple of years, Zach found that he missed the excitement that comes with working in a restaurant. He decided to open a place of his own – Cotton & Rye.
For Zach, Cotton & Rye is the culmination of everything he’s ever loved about restaurants. It is literally his dream come true.