MEET YOUR MAKER: ZACHARY STACHYRA

38 ZACHARY STACHYRA

@lithoprestaurant

YOUR COOKING STYLE? Nouvelle cuisine – stressing freshness, lightness, and clarity of flavour

FAVE INGREDIENT(S) TO COOK WITH? Fresh seafood – especially shellfish, lobster, and scallops

MOST IMPORTANT KITCHEN TOOL(S)? Sous vide, smoke, vacuum sealers & liquid nitrogen

REGIONAL PICK(S) FOR A GOOD TIME? Breakfast from Clementine Catering, the Baker Street Station patio, and Loloan Lobby Bar for something unique AS A RESULT OF THE PANDEMIC’S DECIMATION OF OUR CULINARY INDUSTRY, THERE ARE CURRENTLY MANY CHEFS WITHOUT RESTAURANTS TO CALL HOME. SO WHAT TO DO? GUELPH-BASED CHEF ZACHARY STACHYRA DECIDED TO GO OUT ON HIS OWN – CURATING INHOUSE DINNERS FOR CLIENTS ACROSS THE REGION. HAVING WORKED AT SUCH DESTINATIONS AS LANGDON HALL (CAMBRIDGE), THE BERLIN (KITCHENER), ENOTECA SOCIALE (TORONTO) AND 7 ENOTECA/HEXAGON (OAKVILLE), ZACH’S NO SLOUCH IN THE KITCHEN. NEED FURTHER PROOF? JUST LOOK AT HIS FOOD. IT’S ART ON A PLATE. PERIOD. NOW ALL THAT’S LEFT TO DO IS HIRE HIM FOR YOUR NEXT GATHERING AND TASTE WHAT YOU’RE SEEING. YOU’LL THANK US. AND HIM.

PHOTOS SUBMITTED BY ZACHARY STACHYRA