Zachary Chancey
Savannah,GA
Summary
Experienced and innovate Chef with extensive background in luxury and farm to table dining. Demonstrated ability to execute a wide range of cuisines while maintaining high standards and increasing profitability. Passionate about coaching and developing new professionals in culinary in addition to leading a successful team.
Overview
14
14
years of professional experience
Work History
Executive Chef
Alida Hotel
Savannah, GA
04.2024 - Current
- High volume, luxury hotel with over 3.3m revenue in food - 3 outlets and banquet program
- Oversee all kitchen administration, including J1 program
- Maintain food cost under 25%
- Streamlined kitchen operations, enhancing workflow efficiency and reducing food waste, implemented new labor SOPs
- Maintained EcoSure Health standards
Executive Chef
Double Zero by Castellucci Hospitality
Atlanta, GA
08.2023 - 03.2024
- High volume, Neapolitan pizza and fresh pasta
- improved line structure and implemented new SOPs for increased efficiency
- Worked with Michelin star winning restaurant group
Executive Chef
High Hampton Inn by Blackberry Farm
Cashiers, NC
07.2020 - 08.2023
- 6mo at Blackberry Farm (James Beard, Relais & Chateau) before opening High Hampton, a private, luxury hotel and spa
- Wrote opening BOH SOPs, aided in designing kitchen
- Managed multiple kitchen services, two restaurants and teams
- Maintained an average food cost of 26%
- consistently delivered high level of service for both guests and club members
- large focus on high level private events
Executive Chef
Rye on Market
Louisville, KY
01.2017 - 07.2020
- Designed and executed the food menu, sourcing local ingredients and developing relationships with farmers and purveyors.
- Oversaw all back of house operations
- Worked with the Beverage Director on seasonal paired dinners, as well as rotating pop-up menus.
Sous Chef
Rye on Market
Louisville, KY
05.2015 - 01.2017
Sous Chef
21 Club at The Fredrick Hotel
Huntington, WV
01.2012 - 05.2015
Chef Instructor
Mountwest Community and Technical College
Huntington, WV
01.2012 - 01.2013
Education
A.A.S - Hospitality Management-Culinary Arts
Mountwest Community and Technical College
Huntington, WV01-2012
Skills
- Menu development and planning
- Managing diverse kitchen teams
- Sound skills in all aspects of the kitchen from butchery, scratch cooking and pastry
- Well rounded catering experience for large and small events
- Food/Labor Cost Analysis Servsafe Manager Certified
Accomplishments
Bourbon Classic 'Best Contemporary Small Plate and Pairing' 2016
Louisville Bockfest Sausage Competition 2018
Bourbon Classic 'Best Contemporary Small Plate and Pairing' 2020
Heritage Fire Savannah 'Best Bite' 2024
Featured in/on:
MSNBC - Food Sustainability 2017
Food & Wine- Most Anticipated Restaurants 2021
Food Network - Beat Bobby Flay 2025
MSN - Favorite Way to Bake Beans 2025
Languages
English
Native or Bilingual
Spanish
Professional Working
Notable Stages
- BABBO Restaurant (NYC) 2015
- The Breslin (NYC) 2020
- Estela (NYC)2020
Timeline
Executive Chef
Alida Hotel
04.2024 - Current
Executive Chef
Double Zero by Castellucci Hospitality
08.2023 - 03.2024
Executive Chef
High Hampton Inn by Blackberry Farm
07.2020 - 08.2023
Executive Chef
Rye on Market
01.2017 - 07.2020
Sous Chef
Rye on Market
05.2015 - 01.2017
Sous Chef
21 Club at The Fredrick Hotel
01.2012 - 05.2015
Chef Instructor
Mountwest Community and Technical College
01.2012 - 01.2013
A.A.S - Hospitality Management-Culinary Arts
Mountwest Community and Technical College