Zach Reid began his culinary journey at the age of 15, working through nearly every restaurant position untilfinding his home in the kitchen. Raised in Hawaii, Chef Reid developed a passion for cooking sustainableAmerican cuisine with a fusion of different cultures, based on the rich agricultural, diverse ethnicsurroundings and access to year round locally grown and raised ingredients. Those passions lead him acrossthe country, learning regional cuisines from Hawaii, to New England. This diverse blend of influences hasforged his culinary style into one focused on locally sustainable cuisine, rooted in a fusion of technique.Before owning and operating Froth and Forage Zach Reid worked as Owner & Executive Chef of Brown’sMarket Bistro in Groton, VT. While there, he crafted menus focused on locally made products, as well as farmraised meats and farmer’s market produce, paired with craft made beer and wine from the area. Chef Reidreceived the prestigious VT Chef of the year award for 2012, coveted by some of the best chefs and mostsuccessful Restaurant in Vermont. Chef Reid was also nominated as one of the top 5 chefs in New England,and who’s who of America’s best chefs. He has also worked for some of the most prestigious hotels andrestaurants across Hawaii and Vermont and Alaska.He received formal culinary education from American Culinary Federation Accredited West Hawaii CulinaryProgram in Kealakekua, Hi, as well as Food and Beverage Management from the renowned New EnglandCulinary Institute, Chef Reid holds the designation of Certified Chef through the American CulinaryFederation.