Zachary Leal is a personal chef and culinary expert who specializes in gourmet cuisine
My Background
I grew up in Santa Monica with a family deeply passionate about cooking. My culinary journey began at Wolfgang Puck’s Chinois on Main Street, where I delved into the kitchen. Eager to explore diverse fine dining experiences, I embarked on an internship at Melisse alongside Josiah Citron and worked for Mary Sue Milken of Top Chef Masters. Venturing into the vibrant culinary world of San Francisco, I honed my skills at The Cock’s Comb under the tutelage of head chef Chris Cosentino and as sous chef to Francis. These experiences primed me for my first head chef position at Interfog. Returning to Los Angeles in 2020, I contributed my talents to Birde G’s and Crudo E Nudo. In recent years, I've found immense satisfaction in crafting private dining experiences, relishing the opportunity to share my culinary creations intimately with others.
Since I was a young, my passion has always been cooking. I've harbored a natural curiosity for crafting memorable experiences, and I've found that food provides the ideal canvas to create extraordinary moments for people.
Transforming ingredients into masterpieces, one dish at a time. That's the artistry of a private chef
