Years of Participation
After working alongside chefs Kevin Taylor and Sean Yontz in Denver, and Gerry Klaskala and Jay Swift in Atlanta, Zach successfully established his own style of cooking that can be traced back to his roots in Southern and Latin cuisine, while elevating them with creative flavor combinations and expressive presentations. In 2011, in an effort to build a groundswell behind their own food, he and his wife Cristina started PushStart Kitchen, an underground supper club, in a rented art studio at the Goat Farm in Atlanta. In the space, tucked away in a 130 year old factory, they served private, prix fixe meals to members of their modern speakeasy focusing on their favorite elements of their Latin-Southern cuisine. During their almost three years in business, PushStart Kitchen garnered local, regional and national recognition, a membership list of over 5,200 members and had been featured on several television programs including TBS’ program Trends With Benefits and Food Network’s Chopped. After feeding 100+ guests per week through the supper club, they decided to bring their passion to a new brick and mortar space, and Better Half was born. Now, Better Half continues to focus on the blurring of lines between cultures while providing a creative menu in an intimate and casual space.