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Zach Dick

Executive Chef, Dogfish Head 

Chef Zach grew up wanting to be a chef. As a child, he was always watching cooking shows on TV. His first taste of working in a kitchen occurred in the summer of 2004 when he worked at a restaurant overlooking the mighty Niagara Falls. Here, he gained a foundational understanding of the kitchen before heading off to college.

Chef Zach graduated from Johnson & Wales in Charlotte, NC. During his time at Johnson & Wales, he chose to intern at Sea Island Resort in Sea Island, GA. Graduating in 2008 marked a pivotal point in his career. Chef Zach has since worked up and down the East Coast, including stints at The Breakers in Palm Beach, FL, PGA National Resort in Palm Beach Gardens, FL, Next Door by Wegmans in Rochester, NY, Culinary Dropout in Tempe, AZ, Dogfish Head’s Chesapeake & Maine in Rehoboth Beach, DE, and Dogfish Head Brewings & Eats in Rehoboth Beach, DE.

Throughout his 15 years in kitchens, ranging from 5-star, 5-diamond resorts to smaller, local establishments, Chef Zach has amassed diverse culinary experiences. This has enabled him to master various cuisines and techniques. His culinary philosophy revolves around crafting food with love, thoughtfulness, and simplicity. He avoids overcomplicating dishes, ensuring that flavors remain fresh and accessible to all. For Chef Zach, the true satisfaction comes from guiding someone beyond their culinary comfort zone—that's when he knows he's done his job.

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