Zach Schechtman '19
Zach Schechtman '19 is an up-and-coming chef in Sacramento! His unplanned career in food service started after a short-lived stint playing football at Butler University, followed by a long period of isolation during COVID-19. After returning to school, no longer playing football and looking for direction, Zach began working at a pizza restaurant and inadvertently found his passion! He then worked at Charleston's, a restaurant in Indianapolis. He worked his way from salad cook to Assistant Kitchen Manager, learning about prep, fish butchery, ordering, and how a restaurant functions. During this time, he met his girlfriend and decided to follow her to Sacramento, upon her graduation from Butler.
In Sacramento, Zach joined a farm-to-table restaurant called Paragary’s, preparing pizzas, pasta and other seasonal Italian dishes. After eight months, he moved to Allora, a prix fixe Italian tasting restaurant, where he joined a team attempting to win their first Michelin Star. “I have had many fantastic mentors and have learned from very talented chefs,” commented Zach. “I would recommend a job in the restaurant industry to anyone who may not have a career set yet or is curious about the inside workings of the restaurant industry!”
Zach plans to stay in California for at least the next few years, as there are infinite culinary opportunities there. “Sacramento is the Farm-to-Fork Capital, meaning there are tons of restaurants in the area that specialize in farm-to-table dining, with seasonal menus.”
In Sacramento, Zach joined a farm-to-table restaurant called Paragary’s, preparing pizzas, pasta and other seasonal Italian dishes. After eight months, he moved to Allora, a prix fixe Italian tasting restaurant, where he joined a team attempting to win their first Michelin Star. “I have had many fantastic mentors and have learned from very talented chefs,” commented Zach. “I would recommend a job in the restaurant industry to anyone who may not have a career set yet or is curious about the inside workings of the restaurant industry!”
Zach plans to stay in California for at least the next few years, as there are infinite culinary opportunities there. “Sacramento is the Farm-to-Fork Capital, meaning there are tons of restaurants in the area that specialize in farm-to-table dining, with seasonal menus.”
