Zachary Resnick
Head Writer/Researcher at Gusto Worldwide Media- Claim this Profile
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English Native or bilingual proficiency
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French Limited working proficiency
Topline Score
Bio
Sarah Farmer
I worked on a national initiative called The Last Service with Zachary. He's a killer addition to the project, he was able to connect with the chefs and write genuine vulnerable content that's sure to touch anyone who reads it. Zachary always met deadlines with no issue, ample communication and organization. It was a pleasure to work with him.
Elodie LORTAL, CMP
Chef Zac is a passionate and creative Chef. He is talented and capable of accomplishing a great deal more than the typical responsibilities of a restaurant chef. He was managing food inventory, ordering supplies and determining menu prices based on supply costs. He is polite, friendly and always had a great relationship with all of the team members. Chef Zac had a flair for putting ingredients together to come up with a tasty new recipe. I will always remember his arancini balls that our guests loved.
Sarah Farmer
I worked on a national initiative called The Last Service with Zachary. He's a killer addition to the project, he was able to connect with the chefs and write genuine vulnerable content that's sure to touch anyone who reads it. Zachary always met deadlines with no issue, ample communication and organization. It was a pleasure to work with him.
Elodie LORTAL, CMP
Chef Zac is a passionate and creative Chef. He is talented and capable of accomplishing a great deal more than the typical responsibilities of a restaurant chef. He was managing food inventory, ordering supplies and determining menu prices based on supply costs. He is polite, friendly and always had a great relationship with all of the team members. Chef Zac had a flair for putting ingredients together to come up with a tasty new recipe. I will always remember his arancini balls that our guests loved.
Sarah Farmer
I worked on a national initiative called The Last Service with Zachary. He's a killer addition to the project, he was able to connect with the chefs and write genuine vulnerable content that's sure to touch anyone who reads it. Zachary always met deadlines with no issue, ample communication and organization. It was a pleasure to work with him.
Elodie LORTAL, CMP
Chef Zac is a passionate and creative Chef. He is talented and capable of accomplishing a great deal more than the typical responsibilities of a restaurant chef. He was managing food inventory, ordering supplies and determining menu prices based on supply costs. He is polite, friendly and always had a great relationship with all of the team members. Chef Zac had a flair for putting ingredients together to come up with a tasty new recipe. I will always remember his arancini balls that our guests loved.
Sarah Farmer
I worked on a national initiative called The Last Service with Zachary. He's a killer addition to the project, he was able to connect with the chefs and write genuine vulnerable content that's sure to touch anyone who reads it. Zachary always met deadlines with no issue, ample communication and organization. It was a pleasure to work with him.
Elodie LORTAL, CMP
Chef Zac is a passionate and creative Chef. He is talented and capable of accomplishing a great deal more than the typical responsibilities of a restaurant chef. He was managing food inventory, ordering supplies and determining menu prices based on supply costs. He is polite, friendly and always had a great relationship with all of the team members. Chef Zac had a flair for putting ingredients together to come up with a tasty new recipe. I will always remember his arancini balls that our guests loved.
Credentials
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Red Seal Certificate of Qualification
Ontario Ministry of Training, Colleges and UniversitiesOct, 2010- Nov, 2024
Experience
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Gusto Worldwide Media
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Canada
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Entertainment
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1 - 100 Employee
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Head Writer/Researcher
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Jan 2023 - Present
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Writer/Researcher/Marketing
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Nov 2021 - Jan 2023
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Edible Ottawa
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Book and Periodical Publishing
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1 - 100 Employee
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Freelance Writer
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Mar 2021 - Present
Edible Ottawa tells the story of local food and drink. Our mission is to be the community resource that connects the dots of seasonal, locally grown foods - a place to get to know our local farmers, artisans and learning more about what our region has to offer in the way of great dining, delicious day trips, vintners, distillers, brewers, food events and festivals. Edible Ottawa, a free magazine, is published six times a year and is part of Edible Communities, an award-winning network of more than 83 regional print food publications across the US and Canada. Show less
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apt613
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Canada
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Online Audio and Video Media
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1 - 100 Employee
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Freelance Writer
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May 2020 - Present
Apt 613 is an award winning, not for profit blog dedicated to uncovering the best of Ottawa’s arts and culture. I have conducted interviews, written articles for online publication and pitched unique story ideas about the local restaurant community.
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Food Editor
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Jun 2021 - Dec 2022
Apt 613 is an award winning, not for profit blog dedicated to uncovering the best of Ottawa’s arts and culture. I have conducted interviews, written articles for online publication and pitched unique story ideas about the local restaurant community. I help manage all food & restaurant content on the site, pitching, writing, assigning and editing stories as needed.
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Fauna Food+Bar
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Ottawa, Ontario, Canada
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Sous Chef
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Oct 2018 - Mar 2021
Helped to lead a team of talented cooks in producing a high-end menu using the finest local produce and modern techniques. Helped to lead a team of talented cooks in producing a high-end menu using the finest local produce and modern techniques.
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Fairmont Château Laurier
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Canada
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Hospitality
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1 - 100 Employee
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Restaurant Chef
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Aug 2017 - Oct 2018
Responsible for menu design, food costing and quality control in all of the hotel's restaurant outlets including Wilfrid's, Zoe's Lounge, and La Terrace, as well as the In-Room Dining program and the rotating food selections on the Fairmont Gold floor. Created buffet and a la carte menus for special occasions and holidays. Led a large group of talented cooks, teaching them modernist techniques. Responsible for menu design, food costing and quality control in all of the hotel's restaurant outlets including Wilfrid's, Zoe's Lounge, and La Terrace, as well as the In-Room Dining program and the rotating food selections on the Fairmont Gold floor. Created buffet and a la carte menus for special occasions and holidays. Led a large group of talented cooks, teaching them modernist techniques.
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Bar Laurel
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Ottawa, Ontario, Canada
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Chef De Cuisine
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Jun 2016 - Aug 2017
Created and executed the opening menu of the restaurant. Organized and built a kitchen out of almost nothing, creating standards, practices and recipes still in use to this day. Handled scheduling, ordering and food costing. Created and executed the opening menu of the restaurant. Organized and built a kitchen out of almost nothing, creating standards, practices and recipes still in use to this day. Handled scheduling, ordering and food costing.
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Fauna
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Ottawa, Ontario, Canada
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Sous Chef
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Aug 2013 - Jun 2016
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Signatures Restaurant
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Canada
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Hospitality
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1 - 100 Employee
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Saucier/Entremetier
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2011 - 2013
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Education
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2020 - 2020
The University of British Columbia
Certificate of Completion, Food & Travel Writing -
2004 - 2005
Algonquin College of Applied Arts and Technology
Certificate, Restaurant, Culinary, and Catering Management/Manager -
2000 - 2001
Algonquin College of Applied Arts and Technology
Certificate, Culinary Arts/Chef Training
Community
