Today we’d like to introduce you to Zachary Chancey
Hi Zachary , we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I was born and raised in West Virginia, where I began my academic journey at Marshall University studying music education. However, I soon discovered my true passion for culinary arts. I graduated at the top of my class from Mountwest Community and Technical College with a degree in Hospitality Management, focusing on Culinary Arts.
Upon graduation, I taught culinary classes at Mountwest while honing my skills in the kitchen. After three years of cooking in West Virginia and completing a notable stage at Babbo under Chef Mario Batali, I moved to Louisville, KY, where I worked at Rye on Market, specializing in farm-to-table cuisine. Over my five years at Rye, I served as Executive Chef for three years, also staging at Estela under Ignacio Mattos and The Breslin under April Bloomfield.
In August 2020, I was appointed as the Executive Chef for High Hampton Inn by Blackberry Farm, a Relais & Châteaux property and James Beard Award-winning establishment. I relocated to Walland, TN, where I trained at Blackberry Farm and Blackberry Mountain for seven months before moving to Cashiers, NC, to reopen the historic High Hampton Inn. During my time there, I was featured in Food & Wine’s Best New Restaurants 2021 and Garden & Gun Magazine.
Following my tenure at High Hampton, my wife and I moved to Atlanta, where I worked at Double Zero, a Neapolitan pizza restaurant emphasizing regional Italian and American Italian cuisine. I currently reside in Savannah, GA, as the Executive Chef of The Alida Hotel, overseeing all food programs across its outlets, including The Lost Square and Cabana Club, where I continue to create memorable dining experiences.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Cooking is an incredibly demanding profession. Throughout much of my adult life, I’ve found myself away from family and friends, which can be challenging. The physical demands of the job only add to the complexity, requiring both resilience and dedication.
Appreciate you sharing that. What else should we know about what you do?
In my role as a chef, my work revolves around creating experiences that connect people through food. Each dish I craft is an opportunity to tell a story, drawing on local ingredients, culinary traditions, and innovative techniques. From managing the kitchen team to collaborating with farmers and purveyors, I focus on ensuring that every meal is thoughtful, seasonal, and deeply rooted in the surrounding culture.
As a leader, I prioritize building cohesive teams and fostering a creative, supportive environment. Whether I’m overseeing menu development, streamlining kitchen operations, or working hands-on during service, my aim is to balance precision with creativity, ensuring that both the food and the experience resonate with guests long after they leave the table. This approach has shaped my journey from teaching culinary classes to leading teams at top-tier establishments, and it continues to define my role at The Alida, where I oversee multiple dining outlets with a focus on excellence and innovation.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
I encourage aspiring chefs to gain experience in restaurants before fully committing to this career path. This firsthand exposure will help you determine if it’s the right fit for you. Additionally, I recommend cooking at home and exploring a variety of books on culinary techniques and the lives of chefs to deepen your understanding and passion for the craft.
Contact Info:
- Website: https://www.diningwithrhett.com/
- Instagram: https://www.instagram.com/thealidahotel/
