An early fascination with the kitchen dates back to the fourth grade when his family’s relocation meant several months residing at a hotel. He was captivated with the workings of the hotel kitchen. As a teenager Bell went to work at a small local restaurant, earning his stripes first as a dishwasher, then working his way up the ladder in the kitchen. After a stint in one of the largest hotels in Orlando and culinary school, he fell into a French kitchen in Miami that would lead him to New York City and the heralded Le Cirque. Bell followed Andrew Carmellini to work with Daniel Boulud at the newly opened Café Boulud New York. In 2003, Daniel tapped Bell to open his first restaurant outside of New York City; Café Boulud Palm Beach. In July of 2011, after 13 years with Daniel Boulud, Zach felt ready for a fresh new challenge and became the Executive Chef of Addison Reserve Country Club. Bell perceives cooking as a craft melding technical skill with a love of food and a respect for process. The wonderful bounty of Florida and the Southeast drive his cuisine, guided by years of practicing the best of French technique. This philosophy, along with his team building skills and detail orientated work ethic, have earned Bell four consecutive trips to New York as a finalist for Best Chef: South at the James Beard Awards. Bell has become a member of the Palm Beach County philanthropic community spearheading many culinary events for Feeding South Florida, The March of Dimes, The Boy’s and Girl’s Club, Quantum House. In 2010, Share our Strength recognized Zach with a National Community Leadership Award for his work with the No Kid hungry campaign. Bell continues his work with Share our Strength as Chair of the Palm Beach Taste of the Nation event.