A 2001 graduate of the Culinary Institute of America, Zentner is a native of Newport, Rhode Island. At the age of twenty-five, Zentner moved to Sun Valley, Idaho and became the youngest chef to run a Relais et Châteaux property. By 2009, Zentner was overseeing one of Boston’s busiest restaurants, Gaslight Brasserie Du Coin. Most recently Zentner opened restaurants Alta Strada and Conoshi for James Beard Award winner Michael Schlow in Washington, DC. In 2016, Zentner was asked to return to the Aquitaine Group as Culinary Director, overseeing all seven restaurants in Boston. He has now settled in Charleston with his wife and daughter, and is consulting with chefs and restauranteurs on upcoming and current projects.
The Drifter Chs
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OwnerThe Drifter Chs Jan 2019 - PresentCharleston, South Carolina AreaCharleston Based boutique events & restaurant consulting company.
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Chef De CuisineCharleston Grill Mar 2019 - Jan 2021Charleston, South Carolina Area -
Culinary DirectorButcher And Bee Restaurants 2018 - 2019Oversaw four Butcher & Bee properties in the Charleston area. Responsible for all restaurant aspects from cultivating vendor relationships to managing profit margins while mentoring Executive Chefs and General Managers.
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Culinary DirectorAquitaine Restaurant Group 2016 - 2018Greater Boston AreaOversaw all seven Aquitaine Group properties in the Boston area. Responsible for all restaurant aspects from cultivating vendor relationships to managing profit margins while mentoring Executive Chefs and General Managers. Ensured the quality preparation of all menu items, generated charcuterie program, including terrines, & implemented new menus, while educating servers on all menu items.
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Execultive Chef, Alta StradaMichael Schlow Restaurant Group Oct 2015 - Oct 2016Washington D.C. Metro AreaOpened fine dining restaurant and accountable for all back of the house operations while responsible for all ordering and menu development. Managed kitchen staff of two restaurants while aggressively training kitchen staff to improve restaurant and consistently worked on new menus. Received numerous accolades inclusive of a 3-star review from The Washington Post.
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Executive Chef, ConoschiMichael Schlow Restaurant Group 2015 - 2016Washington D.C. Metro AreaOpened fine dining restaurant and accountable for all back of the house operations while responsible for all ordering and menu development. Managed kitchen staff of two restaurants while aggressively training kitchen staff to improve restaurant and consistently worked on new menus. Received numerous accolades inclusive of a 3-star review from The Washington Post.
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Executive ChefKnob Hill Inn 2007 - 2009Sun Valley, IdahoResponsible for all Food & Beverage outlets in Relais et Châteaux and developed relationships with local farms where daily menu was composed using sustainable ingredients. Established Old World charcuterie program including dry-cured salumi products, terrines and dry-cured hams.
Michael Zentner Education Details
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Culinary Arts/Chef Training
Frequently Asked Questions about Michael Zentner
What company does Michael Zentner work for?
Michael Zentner works for The Drifter Chs
What is Michael Zentner's role at the current company?
Michael Zentner's current role is Chef/Owner The Drifter.
What schools did Michael Zentner attend?
Michael Zentner attended The Culinary Institute Of America.
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Michael Zentner
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