Meet Chef Zack Roth

chef Zack Roth with short dark hair and glasses, smiling and crossing his arms, wearing a white chef's coat against a dark background.

Chef Zack Roth grew up in Miami, where family dinners blended Argentine, Puerto Rican, American, and Jewish traditions into joyful, flavor-filled meals. That early experience of food as connection stayed with him. During college in New York City, a moment of clarity on the subway led him to culinary school and set him on a path grounded in care, precision, and thoughtful hospitality.

Zack began his training at The Forge in Miami Beach, then spent over a decade cooking in some of the city’s top fine dining and Michelin-awarded restaurants, including Forte dei Marmi, Stubborn Seed, and Le Jardinier. His time in professional kitchens shaped a style that values restraint, technique, and a deep respect for ingredients. He developed a range that spans hand-rolled pasta, seasonal tasting menus, and refined, vegetable-forward cooking. During this period, he also appeared on the Food Network, bringing that same calm, creative presence to Guy’s Grocery Games, Beat Bobby Flay and SuperChef Grudge Match.

In 2020, he transitioned fully to private chef work, first through a home-based pasta business and soon after in clients’ homes. Since then, he has served high-net-worth families across South Florida, preparing daily meals, events, and holiday celebrations with consistency and warmth. His clients trust him to create inclusive, health-conscious menus that reflect a range of preferences, including kosher, gluten-free, plant-based, Latin-Caribbean, and Mediterranean styles. As a Type 1 diabetic, Zack brings a personal understanding of how to create meals that are both nourishing and satisfying, without feeling restrictive.

Fluent in English and Spanish, Zack brings a calm, collaborative presence to every household, adapting seamlessly to each home’s routines. Whether preparing an intimate dinner or supporting a long-term placement, he focuses on meals that feel both effortless and deeply personal.

A plated entrée featuring a golden-brown, grilled fish fillet over a bed of greens and grains, surrounded by a yellow sauce.
Artistic plated dish featuring a yellow line of sauce, topped with pomegranate seeds, a sprinkle of shredded coconut or nuts, microgreens, and small green spheres, with dots of white and green sauces on a white round plate.
A plate with a steak, fried potatoes garnished with cilantro, a roasted carrot, and green sauce on a dark wooden table.
Dish with roasted potatoes, a white fish fillet, green microgreens, and a yellow-orange sauce on a white plate.
Charred broccoli steak topped with garlic and lemon zest, served with dollops of mashed avocado on a decorative plate.
Plate of ravioli pasta with tomato sauce, grated cheese, and chopped basil leaves.
Assorted grilled and roasted seafood and meats served on red rectangular plates, including a skewer of grilled beef cubes, shrimp, a grilled fish topped with herbs, and slices of grilled vegetables, all arranged on a wooden table with a bowl of yello
Close-up of assorted grilled skewers on a red rectangular plate, garnished with chopped herbs.
A dish with sliced octopus topped with fresh greens, surrounded by cherry tomatoes and berries, served on a deep red plate.
A plated dish with grilled chicken breast, green puree, sautéed vegetables, and two sauces on a white plate.
Cross-section of a stuffed bread roll with cooked peppers and onions, and melted cheese, served with crispy potato cubes on a wooden cutting board.
Breaded spinach balls and fried yuca on a cooling rack.
Slice of cherry and peach fruit pie topped with whipped cream on a decorative plate.
A white plate with potato salad topped with microgreens and several meatballs in tomato sauce, garnished with microgreens, on a kitchen countertop.
Lobster tail served with green pasta and garnished with microgreens on a white plate
Lentil and vegetable soup with a piece of seared fish fillet on top, garnished with herbs and dollops of white sauce in a dark bowl.
A red rectangular plate with six skewered grilled meat kabobs garnished with chopped green herbs, placed on a wooden table with other dishes nearby.