From an agricultural family in rural Georgia, Zach has always had a close relationship with the food of his region. At a young age he was taught by his grandmother the ins and outs of the kitchen, learning about the cuisine of the southeast.

After High School, Zach signed a football scholarship and went to pursue a career in law, but felt unfulfilled with his path. He left school and returned to Atlanta, where he attended Le Cordon Bleu. Following Culinary School, Zach was able to parlay himself into a role at Holeman & Finch Public House. It was there that he says he fell in love with the “slow food” movement by celebrating the farmers and food ways of the south.

In 2016 he moved to Charleston to work at the then institutional McCradys Restaurant where the rigors and pressure of fine dining provided him with master class in hospitality. It was there that he also met mentor and friend Orlando Pagan, and in 2019 he helped him open Wild Common. Zach is thrilled to be leading The Tippling House into a new chapter of culinary excellence!