Chef Zach Reid

Zach began his culinary journey at the age of 15, working through nearly every restaurant position until finding his home in the kitchen. Raised in Hawaii, Chef Reid developed a passion for cooking sustainable cuisine with a fusion of different cultures based on the rich agricultural, diverse ethnic surroundings, and access to year-round locally grown and raised ingredients. Those passions lead him across the country learning regional cuisines from Hawaii to New England. This diverse blend of influences has forged his culinary style into one focused on locally sustainable cuisine, rooted in a fusion of techniques.

Before owning and operating Froth and Forage Chef Reid worked as Owner & Executive Chef of Brown’s Market Bistro in Groton, VT. While there, he crafted menus focused on locally made products, farm-raised meats, and farmer’s market produce paired with craft-made beer and wine from the area. He received the prestigious VT Chef of the Year award for 2012, coveted by some of the best chefs and most successful restaurants in Vermont. Chef Reid was also nominated as one of the top 5 chefs in New England, the who’s who of America’s best chefs. He has also worked for some of the most prestigious hotels and restaurants across Hawaii, Vermont, and Alaska.

Chef Reid received formal culinary education from West Hawaii Culinary Program in Kealakekua, Hi, as well as Food and Beverage Management from the renowned New England Culinary Institute. He holds the designation of Certified Chef through the American Culinary Federation.