About Zen
All you want to know about Zenchef but are too afraid to ask…
After growing up in Gascony and 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.
