Director of Culinary Operations
Buccan, Imoto, The Sandwich Shop at Buccan, Grato, Chateau Miami (2020)
Chef Zach Bell, a four-time James Beard Award finalist for Best Chef: South, spent his formative years in New York working alongside Chef Andrew Carmellini with culinary legend Daniel Boulud. A Florida native, Bell returned to Palm Beach in 2003 to open Boulud’s first venture outside New York City, the award-winning Café Boulud, and later opened Boulud’s Miami restaurant. In 2011, Bell joined Delray Beach’s exclusive Addison Reserve Country Club, the #7th ranked private club in America, as Executive Chef. At Addison Reserve, Bell oversaw seven separate dining venues, as well as all private dining and special events for the club.
In 2019, Bell joined friend and colleague Chef Clay Conley and his acclaimed Palm Beach-based restaurant group to oversee culinary operations for Buccan, Grato, Imoto and the Buccan Sandwich Shop. Alongside his extensive fine dining experience, Bell boasts unparalleled knowledge of restaurant operations – from developing comprehensive training programs to overseeing all aspects of day-to-day management. Bell’s passion for recognizing and training talented chefs began while studying at Johnson & Wales and working in their Career Development Office. He brings this unique and highly valued expertise to the company as they expand and explore new opportunities for growth.