Zach Bell

Executive Chef

photo of Zach Bell

Phone: 561 - 637-4004 x 160

An early fascination with the kitchen dates back to the fourth grade when his family’s relocation meant several months residing at a hotel. He was captivated with the workings of the hotel kitchen, which became his after school playground. As a teenager Zach went to work at a small local restaurant, earning his stripes first as a dishwasher, then working his way up the ladder in the kitchen, developing a work ethic that would serve him well in the future. After a stint in one of the largest hotels in Orlando and culinary school, he fell into a French kitchen in Miami that would lead him to New York City and the heralded Le Cirque. Zach followed Andrew Carmellini to work with Daniel Boulud at the newly opened Café Boulud New York. In 2003, Daniel tapped Zach to open his first restaurant outside of New York City; Café Boulud Palm Beach. Zach is a four time finalist for Best Chef :South at the James Beard Awards. In July of 2011, after 13 years with Daniel Boulud, Zach felt ready for a fresh new challenge and became the Executive Chef of Addison Reserve Country Club in Delray Beach.