Rising Star Chef Zach Bell of Addison Reserve - Biography

Delary Beach, FL

November 2011

Zach Bell’s life in the kitchen began in elementary school, when he spent afternoons in the kitchen of the hotel where his family was living for a few months. Barely legal, at age 14, he began working at a local steakhouse as a dish washer; he climbed the ladder and became a cook and continued cooking through high school and his first years of college.

Three years into an undergraduate physical therapy program, Bell made an abrupt (but long-coming) career turn and headed to Johnson & Wales. While at school he worked with Chef Charles Saunders at the California cuisine-focused William’s Island Yacht Club, and Chefs Marc Poidevin and Sacha Lyon at Miami's Biz Bistro. Bell spent two years at Biz Bistro then followed the pair to Le Cirque 2000 in New York. In two month’s time, Bell was promoted from the banquet kitchen to chef de partie tournant, and then to saucier.

In late 1998, Bell followed Andrew Carmellini (then sous chef at Le Cirque) to join the opening kitchen of Café Boulud; he began as saucier and was promoted to sous chef within the year. Ten years later, Bell brought Boulud’s idea of the finest in French cuisine to Palm Beach, where he commanded the kitchen as executive chef at Café Boulud Palm Beach. He earned the restaurant the coveted Wine Spectator’s “Best Of” Award of Excellence, four stars in the Mobil Travel Guide, Stellar Hotel Restaurant, and Most Exciting New Menu, as well as Florida Trend Magazine’s Golden Spoon Award. Zach also won a StarChefs.com 2008 South Florida Rising Stars Award, and has been a finalist four times for the prestigious James Beard Award for outstanding chef in the South.

In summer 2011, Bell took over the kitchen at Addison Reserve, a private club in Delray Beach, Florida.