Zachary Reid graduated from Hawai‘i Community College – Pālamanui Culinary Arts program in 2006. Since then, his road to success has been highlighted with awards, notable experience in high-end luxury resorts, and executive chef positions. Currently, he is the owner and operator of Froth & Forage, a farm to table restaurant near Anchorage, Alaska. His menu featuring local Alaska ingredients earned him an article in the New York Times. Congratulations Zachary!
Click here to read the full article in West Hawaii Today
Photo credit: West Hawaii Today