Matthew Zack

Currently employed as consultant. Set up wholesale baking operation. I create recipes and train staff as well as figuring out cost and nutritional values of all the products. We produce 5,000 pastries daily for local company and working on pastry program for national distribution in a Chicago facility.

• Developed and implemented new pastry recipes, enhancing product variety. I worked at Aviary concurrently while consulting in Phoenix.

• Responsible for all pastry and dessert production for retail, wholesale, and Ava Genes restaurant.

• After selling Colville Street Patisserie I took a few years off to spend time with my family. I relocated back to Portland and opened Alder. Closed after one year due to financial reasons.

• I saw a need for a patisserie in Walla Walla so I took a chance and opened my own shop. We produced everything form breakfast pastries, individual desserts, cakes, wedding cakes, chocolates, and gelato. It was successful and I had the opportunity to sell it, the patisserie is still open today.

• I moved to Walla Walla to help with the opening of 26brix restaurant. I produced all dessert, pastry, and bread related items. I had the opportunity to change my menu often, giving me a chance to improve my plated dessert techniques.

• Relocated to Seattle to assist with the opening of 727pine, part of the Grand Hyatt Seattle. I was the pastry Sous Chef for the first year. I was then promoted to Executive Pastry Chef for the entire hotel and was responsible for all pastry production, restaurant, banquets, and private dining.

• Assisted with production of desserts for restaurant, banquets, and private dining.

• I worked two months plating desserts as Pastry Sous Chef. I was then offered the Pastry Chef position, responsible for all pastry production for this busy Manhattan restaurant.