Although
always working in some aspect of the food industry, Zakary
Pelaccio didn't initially begin his career as a chef. Pelaccio
trained as a manager and purchasing agent for the Myriad
Group (Nobu,
Montrachet...),
wrote scripts for the Food Network and started the software
company wiredkitchen.com before he stepped into the kitchen
for good. He finally made the transition after traveling
throughout Western Europe and Southeast Asia where he worked
in kitchens such as The Westin Hotel in Chiang Mai, Thailand,
and Seri Melayu in Kuala Lumpur, Malaysia. Once returned,
he enrolled in the French Culinary Institute where he graduated
first in his class. With training under Daniel Boulud at
Daniel
and Thomas Keller at The
French Laundry, it's no surprise to see that Pelaccio
is now serving as executive chef of both 5
Ninth and the recently opened Malay-inspired Fatty
Crab in New York at the young age of 32.
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