- Current City
A graduate of the Culinary Institute of America, Zach Millican’s interest in food began early. His parents shared a passion for cooking, and always emphasized the respect with which it must be treated. Zach carries that philosophy with him today, bringing extensive experience in contemporary American, regional Italian and fine dining cuisine. Zach began his culinary career in Las Vegas, where for three years, he played an integral role as sous chef at the James Beard Foundation’s award-winning Bradley Ogden in Caesar’s Palace. In 2007, he returned to his hometown of Seattle to fine-tune the sustainable menu programming for several acclaimed establishments, namely Cascadia Restaurant, Artemis Café, and La Medusa. Millican is a proven leader in the kitchen and prides himself on providing guests with an outstanding experience. He says he loves cooking because of the opportunity to feed others, and believes that it is both a great gift and responsibility.
Whole animal, Canning/preserving, Housemade sausage, Modernist Techniques, Farm-to-table, Vegetable gardening, Butchery, Sustainable fish, In-house charcuterie, Housemade condiments, Housemade pasta, In-house breads, and Vegetarian
Work Experience: Culinary
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