Zoi Antonitsas

Passionate about food, wine, spirits and hospitality, Zoi has more than 20 years’ experience in the restaurant industry. Her long line of successful roles include Executive Chef of the award winning Westward Restaurant, Chef de Cuisine at Madison Park Conservatory in Seattle, Zazu Restaurant in Santa Rosa, and Presidio Social Club in San Francisco, and a variety of other positions at restaurants across the West Coast.

 Zoi has received local and national acclaim for her contemporary, creative and ingredient focused cooking style. She was named one of Food & Wine’s Best New Chefs in 2015. She takes inspiration from the sea, and her food reflects her love of the Mediterranean, specifically Greece. Restaurants under her direction have been featured in publications across the country including Bon Appetit, Food & Wine Magazine, SAVEUR, GQ, Wine Enthusiast, Seattle Metropolitan Magazine, Seattle Magazine, The New York Times, USA Today, Lonely Planet and many others.

 Zoi has spent time as a consultant for Omega Ouzeri in Seattle, San Francisco’s NOPA, she also participated in the nationally recognized Outstanding in the Field, and was a contestant on season 4 of Bravo’s Top Chef.

 She supports a number of non-profit organizations in the greater northwest, donating time and products to events each year. She now lives in Seattle and spends her free time traveling, gardening, and hanging with her dogs.