Constantly gravitating toward the kitchen as a child, Zach Swemle began his restaurant career as soon as he could. In his hometown of Minneapolis at 16, he created a foundation for a lifelong career in working with food. After moving to NYC in 2005, Zach studied at The Art Institute and spent several years working under talented chefs, Joel Hough and Justin Smilie, whom would inspire and further his career while training him as a young cook.
Zach departed NYC for San Francisco in 2008 and began working for the Delfina group. Soon after, Zach became the Sous Chef of Pizzeria Delfina, at 23, and later opened the group’s, Locanda Osteria.
Making his way back to NYC in 2012, he began working for Mission Chinese Food as Chef de Cuisine alongside Angela Dimayuga.
Two years later, Zach opened Danny Bowien’s second NY concept-Mission Cantina, also as CDC.
In 2014, Zach brought himself closer to his love of Italian cuisine and took the role of Exectuive Sous Chef at acclaimed Il Buco Alimentari.
After spending two months in Italy last Summer, Zach and his partner Marlee Blodgett settled in Charleston where they began their mobile Neapolitan pizza venture, La Morra Pizzeria. Zach’s passion for pizza has always remained in the forefront and is evident through his beautiful handmade Neapolitan oven and naturally leavened dough.