Born and raised in Milwaukee, Wisconsin, Zach has lived in just about every neighborhood in the city. After realizing that cooking was his calling, he pursued a Culinary Arts degree from Milwaukee Area Technical College while working in the pizza pit at Rock Bottom Brewery. After five years at The Rock Bottom Brewery, he made his way up the ranks and left with the title of Executive Sous Chef. In the fall of 2003, Zach joined the Bartolotta Restaurants to help open and oversee Pizzeria Piccola. Zach was transferred to Bacchus and promotions soon followed to saucier (sauce maker) and then to Sous Chef. [+]
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