Michael S. Zeller

MICHAEL S. ZELLER
CORPORATE CHEF
GRECIAN DELIGHT FOODS, ELK GROVE VILLAGE, IL
CHEF MEMBER

Culinology® is something that I practice every day. It is what I do to get my job done. I take spices and other ingredients and blend them to create something fun and exciting. The science behind blending flavors with the basics of culinary training is what constantly keeps evolving food. Taste is such an amazing sense; it has the power to rejuvenate the soul. It is seeing this power in action through the satisfied faces of customers eating my creations that pushes me to strive to do more and learn more whenever I can.

Our industry is just starting to see what Culinology can draw to the surface. As time goes on, we are going to be seeing so much more. I consider myself lucky to have the ability to utilize this knowledge but, more importantly, to be able to share it with others.

BIRTHPLACE: Sheboygan, WI;

SCHOOL DAZE: Madison Area Technical College, culinary arts (1980);

CAREER MOVES: Thirty years of experience in the culinary world: corporate executive chef for the world’s largest sausage manufacturer; owned my own restaurant and started some with others; featured recipes in a number of cookbooks, including the award-winning “Grilling USA”; director of culinary operations, Nourish, a nonprofit that brings volunteers and local farmers together to provide meals to struggling families;

EARLY INSPIRATIONS: I love taking fresh ingredients and putting them together to create something that a person loves;

CAREER HIGH POINT: Preparing meals for some of our top political leaders;

FAVORITE INGREDIENT: Garlic;

FAVORITE KITCHEN TOOL: Tongs—they really become an extension of my right arm;

FAVORITE DISH TO PREPARE: Stuffed pork loin;

BEST PART OF MY JOB: I get paid to play;

BIGGEST INSPIRATION: Walking into a restaurant and seeing one of my ideas or recipes on a menu;

MOST-INFLUENTIAL PEER: Chef Theo Paul, R&D manager at Grecian Delight Foods, has definitely revived my culinary drive—his knowledge and enthusiasm are contagious;

MOST-MEMORABLE MEAL: Cooking for a large Nourish group at the Salvation Army, teaching them about sustainability and how to cook;

EARLIEST FOOD MEMORY: My grandmother’s chicken rice soup—there is no other in this world (the secret is using farm-fresh yellow chicken, not white);

FAVORITE FOOD PRODUCT AT THE GROCERY STORE: Barilla Penne Pasta;

FAVORITE JUNK FOOD: Caramel corn;

FANTASY FOOD SPLURGE: Crème brûlée with spun-sugar topping;

FAVORITE RESTAURANT: Trattoria Stefano in Sheboygan, WI;

FAMOUS PEOPLE I’D LIKE TO COOK FOR: The Obama family;

FAVORITE FOOD CITY: Chicago;

IF STRANDED ON A DESERT ISLAND, I’D MISS: Red meat and a nice, crusty, European-style loaf of bread;

CURRENTLY READING: Biography of Jacques Pépin.