Originally from Canada, Zachary began his career at The Sparrow, Montreal's foodie hotspot and he participated in the opening of The Lawrence, where he stayed for four years. He then met Grégory Marchand who offered him a position of sous-chef in Paris, where he took part in the opening of Frenchie To Go. His homemade pastrami would be a huge hit.
Because he aspired to another manner of cooking, he built on these experiences before arriving at The Cléo. Today, he combines his cosmopolitanism, his talent and his typically Canadian mastery of smoked and dried cuisine to entice Parisians on a daily basis.