Chef Zebulon Berry is a Certified Executive Chef and a Certified Working Pastry Chef by the American Culinary Federation with two decades of experience. Having earned associate degrees for both Culinary Arts and Culinary Baking & Pastry Arts from Savannah Technical College, he understands the benefit of being classically trained by experienced culinary professionals.
He has been working in restaurants since 1999, when he was discharged from the U.S. Marine Corps. He has been sous-chef at the historic boutique Avia Hotel (now Andaz Savannah) and chef de cuisine at Wright Square Café and Blue Ocean Grill in Hilton Head, S.C.
He has been a Baking & Pastry Arts instructor at Savannah Technical College since 2014. His biggest reward is being able to share his passion for food and pass long creativity to students on a daily basis. This keeps him sharp and constantly in need of more information for the wonderful craft.
He has earned top placement in national culinary competitions. In 2018, he was #2 in the U.S. for a pastry competition with Chaîne des Rôtisseurs. In 2015, he placed first in the individual pastry arts category at the American Culinary Classic. He has earned gold and silver medals in ACF competitions: professional sugar showpiece (silver - 2015); chocolate showpiece (silver – 2014); cold-plated dessert (gold – 2014). He was the captain of the Savannah Technical College student Hot Food team that won the Southeastern Regional Competitions in 2010, 2011 and 2013 and then won silver at the national ACF competition in 2010. Locally, he won the Savannah Food & Wine Festival Big Green Egg Challenge in 2013.