Zachary Williams

I grew up exposed to excellent food as a NW native, and followed through with this passion in Portland Oregon, learning from the chefs Western Culinary Institute just before the opening of OCI (2005-06). From running the only money making club on campus (catering), I have since worked in the professional industry in large and small event catering, fine dining, line cooking, as well as offering cooking classes. My passions include mushroom foraging; wild-crafting herbs; soups; and amuse bouche.