About Zen
All you want to know about Zenchef but are too afraid to ask…
After going to cooking schools in the Pays Basque and in Paris, I was an intern in a number of Michelin starred restaurants in France including l’Hôtel du Palais and Les Pyrénées in the Basque region, and Le Crillon and Port-Alma in Paris. Those were the days I learned the art of grilling cheap cuts of meat on Parisian rooftops because I was beyond broke and always hungry. ♫ Isn’t it ironic.. ♪ Don’t you think? (Shut the hell-up Alanis!)
After a stint at La Brasserie in London and a year in New York, i moved to Hawaii to research beach barbecuing and skinny dipping, and despite my promising abilities as a beach bum I decided to move back to New York where I worked, amongst other things, at Cafe Boulud but also at The Odeon and The Independent (both of which in Tribeca). Cooking a private dinner party at the home of JFK Jr inspired me to become a private chef.
For questions, donations or adoption don’t hesitate to contact me at zenchef@zencancook.com.
