Meet the Maker – ZA ZA TA Executive Chef Michael Jackson

Before he rolls out his brand-new Spring creations, get to know the Executive Chef at the helm of ZA ZA TA.

Tell us a little bit about your background and why you became a chef.

It started from growing vegetables with my mother as a child, into working with my stepmother at 12 in the hotel kitchen as a kitchen hand. I then started as an apprentice at 15. I truly believe everyone has their thing and mine is kitchens.

Tell us about the new menu, what excites you most about it?

Spring is always a treat, vegetables are bright and full of color and attitude.

This menu will focus on flavor and the texture of each ingredient used, and the best way to work with it. I’m always excited about our unpretentious approach to cooking and the connection to the community that grows the produce so this menu will be just that: local, simple, delicious.

Tell us ZA ZA TA, what sets it apart from other restaurants?

ZAZATA is a unique home for those who like to cook, we utilize what I would say is humble cooking and execute it in the restaurant space. We are more of a family than a brigade.

What is your favorite meal to cook?

Bread! I love that it comes from humble beginnings and has touched all cuisines. As we continue with culinary exploration, it has stayed true to age-old traditions without changing its simple DNA of water, wheat, and salt.

What do you like to do in your spare time?

Trips up to the mountains are always a favorite – it gives me time to reflect, think, and switch off.

To experience the best of Michael’s new Spring menu, book the Taste of ZA ZA TA menu from September 8, or be one of the first 50 diners at the menu launch event on September 7.

Reserve a Table via OpenTable.