CHRIStopher t. ZEMBRZUSKI : KANSAS CITY, MISSOURI


Chef Chris Zembrzuski (Chef Z) a Kansas City Native, has been in kitchen environments since he was legally able to work. Starting as a busser at an Outback Steakhouse, he worked his way up the kitchen ladder to be Kitchen Manager. He found food to be his passion and applied to The Art Institute of Phoenix which is certified by the American Culinary Federation. Chef Z was selected for the program from 5,000 applicants. He was one of 164 students that started that year and one of 75 that graduated three years later, winning a scholarship in a Quick-Fire Challenge.

While in school, Chef Z worked in fine dining kitchens such as the Hilton at Tapatio Cliffs and Squaw Peak, Il Posto Italian Kitchen, The White Chocolate Grill and Chelsea’s Kitchen. During this time, Chef Z learned the foundations of culinary excellence and used these skills to create savory meals for his clients.

Being mentored by great Chefs around the world, he took his new set of skills back to Kansas City where he was Sous Chef at Blanc. He worked with Blanc for two years developing recipes and opening new locations for them, learning about local and organic ingredients and the importance of using quality products.  

Wanting to broaden his knowledge, Chef Z moved southwest to Sedona, Arizona to learn more about Mexican influenced styles.  He landed chef jobs with Open Range and L’Auberge Resort and Spa.

Always looking for new experiences and challenges he moved to Foodie Central, San Francisco, CA and worked as Chef De Cuisine for Christopher’s Fine Catering, cooking personally for film and photo shoots in the city and around the Bay Area.  He was able to work with and build client relations with Facebook, Williams Sonoma, Apple, Starbucks, Hewlett Packard, United Airlines and Ford Motor Company among many others.

With the plan in mind to get back to doing what he loves, Chef Z found his way back to Kansas City to work for himself and cook directly for people in their own homes.  He feels it is much more gratifying cooking for someone on a personal level and developing a relationship with his clients.  As he learns your likes and dislikes, the options for creativity are endless.

“Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” François de la Rochefoucauld