Saturday, May 7, 2022 at Grand Tasting & Auction
Recognized as one of the country’s top pastry chefs, Chef Zac Young is known for his playful takes on American desserts, including the all-in-one Thanksgiving sensation, The PieCaken.
After graduating from the Institute of Culinary Education, Zac began working under Sebastian Rouxel and Richard Capizzi at Thomas Keller’s Bouchon Bakery. In 2006, his talents were recognized by Alexandra Guarnaschelli, and he spent four years working as Pastry Chef at her downtown New York hot-spot, Butter Restaurant. Always hungry for more, Zac took the opportunity to train in France under renowned Chefs Philipe Givre at Valrhona and Philipe Park at Chocolate Michel Cluizel.
Zac started a donut revolution at Flex Mussels Restaurants, compelling The New York Times restaurant critic, Frank Bruni, to write, “how lucky of us to find room for dessert” and landing his donuts in the Times’ list of Top Ten Donuts in New York City.
In 2012, Zac joined the David Burke Group, now known as Craveable Hospitality Group: a nationwide restaurant group specializing in food and beverage management, licensing, and consulting.
Zac is best known for his Final Four finish on the inaugural season of Bravo’s “Top Chef: Just Desserts,” The Cooking Channel’s long-running show, “Unique Sweets.” and his costumes and commentary on the judges’ panel of Food Network’s “Halloween Baking Championship”. He frequently appears on “Chopped,” “Beat Bobby Flay,” “Worst Cooks in America,” “Bakers Vs Fakers” and “Best Bakers in America,” as well as new series “Supermarket Stakeout” and “Santa’s Baking Blizzard”. Zac’s live cooking classes on the Food Network Kitchen App, allow every culinary enthusiast to cook along with him as he prepares his favorite dishes, both sweet and savory.
Zac has had the privilege to cook twice at both The James Beard House in New York City, and their Hamptons event, Chefs and Champagne. He was honored when Food & Wine magazine selected him to sail the high seas as one of Holland America Cruise Line’s “Chef On Board”.