Chef Chris Zembrzuski (Chef Z) 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 The Art Institute of Phoenix, certified by the American Culinary Federation. He was selected for the program from 5,000 applicants. He was one of the 164 that started that year and one of 75 that graduated 3 years later. Winning a scholarship in a Quick-Fire Challenge.

Mentored by the great Chefs from throughout the world.  During school he worked in kitchens as well, such as the Hilton at Tapatio Cliffs and Squaw Peak, Il Posto Italian Kitchen, The White Chocolate Grill, and Chelsea’s Kitchen, Chef Z learned the foundations of culinary excellence.

He then took his new set of skills back to Kansas City, where he was Sous Chef at Blanc. Chris really started to learn about local and organic ingredients and the importance of using quality products.  He worked with Blanc for two years developing recipes and opening new locations. 

Seeking new challenges, Chef Z moved back to the Southwest to Sedona, Arizona to learn more 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, California 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.  In that time he was able to work with and build client relations with: Facebook, Williams Sonoma, Apple, Starbucks, Hewlett Packard, United Airlines, Ford Motor Company, among many others.

 Eventually, Chef Z found his way back to Kansas City, this time with a plan to work for himself and get back to doing what he loves.  Cooking 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 customers.  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

Jeremiah james christian : Overland park, kansas

25 years in the industry now, Associates degree in Culinary, Servsafe Manager Certified, Certified Chef de Cuisine, have been through the ringer and back, running circles around anyone and anything because this is what I love to do since I was a young child starting my first job in the kitchen at 13 years old.


I'm always looking for a challenge in my culinary career, keeping me on my toes and taking care of the ones I love.

I have had some wonderful opportunities since moving to Kansas in 2007 from Minnesota with Dean and Deluca, to opening my restaurant, the Rusty Horse in Parkville which was sold after 1 year, Sporting Kansas City where our contract was bought out after the first season I was with them.  Now I am working with Chef Kansas City full time!

In my 25 years in the industry I have worked both front and back of the house, with 20 years in management, and love it all. I graduated with a 3.8GPA from the Art Institutes International of Minnesota in 2006, holding double honors and top of my class.

I also went on to earn my Certified Chef de Cuisine as well with the American Culinary Federation.  I am no stranger to working hard and pushing myself and all others on my team to be the best they can be.


“The only Real Stumbling Block Is The Fear Of Failure. In Cooking You’ve Got To Have A What-The-Hell Attitude.” - Julia Child

dani kemp : Overland park, kansas

I started my life in the restaurant industry over 13 years ago. I originally began my journey in order to take care of my family as I went through college.

I have experience in the front of house, back of house, and management. I jumped into an opportunity in the kitchen, and fell in love. I pushed myself daily to grow and expand my culinary knowledge. After obtaining associates degrees in science and the arts, I decided to follow my passion and accepted my first sous chef job. The company I was a part of exposed me to anything from barbecue to fine dining, and is where I really found my love for catering.

During my restaurant journey I met the leadership team from Chef Kansas City. I began supporting them on an ad hoc basis which then became an offer to come on full time being the sous chef.

Since my experience at Chef Kansas City my knowledge has grown exponentially and everyday has a new challenge. The Culinary world is exciting and has an endless vast of knowledge that I love being a part of.

“Creativity and ego cannot go together. If you free yourself from the comparing and jealous mind, your creativity opens up endlessly. Just as water springs from a fountain, creativity springs from every moment…” -Jeong Kwan

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