Corporate Executive Chef
Demetrio A. Zavala (firstname.lastname@example.org)
Born on an army base in Colorado Springs, CO, Executive Chef Demetrio Zavala spent most of his life living in Florida. His family has Greek, Italian, French, Spanish, and Mexican roots and his grandmother and uncle were his greatest influences growing up.
Demetrio started cooking at the age of 15 as a prep cook in an Italian Restaurant in Boca Raton, Florida. He then went to learn classic French cooking at Gazebo Café and from there to La Vieille Maison and Mezzaluna with Chef Pierre Viau, where he really was inspired. He claims is culinary influences include Chefs Pierre Viau, John Belleme, Eric Ripert, Daniel Boulud, Jean Georges, and Dante Boccuzzi.
Demetrio worked at Max’s Grille for 10 years and from there he went to work for the Jade Restaurant Corporation running eight successful Asian fusion restaurants. During that time, he was contacted by the prestigious Beard Foundation and was nominated for New and Up and Coming Chef. He always had a dream of owning his own high end pizza restaurant so he started Coal Mine Pizza restaurant, which was so successful in its first year he sold it and started consulting for restaurants by offering services such as writing menus and reconstructing businesses like television’s Hell’s Kitchen with Chef Gordon Ramsay.
According to Demetrio, in the coming years I see more food to be coming from local farms with natural ingredients. He enjoys taking old favorites and creating new age presentations around them. He is passionate about cooking and learning new techniques, because it invigorates and makes him feel live. He is equally as passionate about his two beautiful kids Chandler (11) and Chase (9), whom he loves to cook and dine with at home when he’s not in the restaurant kitchen.