Donald Zammit

Donald Zammit retired from his illustrious 23-year culinary career in 2017, bringing to a close a journey that started when he was just a child. Throughout his career, he worked at various esteemed culinary establishments, where he specialized in building robust flavor foundations, mastering sautéing, and exploring innovative sauce-making. He was passionate about the harmony of sweet and savory flavors and emphasized the importance of using fresh ingredients, often sourced from local farmers' markets.

His culinary style evolved to focus on seasonal fruits and vegetables, ensuring each dish was enhanced by the freshest ingredients available. His career was also characterized by his love for travel, which allowed him to explore diverse cuisines. His travels through Western Europe, including England, Ireland, Scotland, Wales, France, Italy, and Malta, enriched his understanding and appreciation of each region's culinary arts, history, and traditions.

While in England, he enjoyed traditional dishes such as humble pies and Beef Wellington. His culinary experiences in France and Italy influenced his use of staple ingredients like garlic, onions, butter, and cream, and he admired the way Italian cuisine celebrated the uniqueness of each region's produce and culinary techniques.

His adventures also took him to the Caribbean Islands and Mexico, where he explored a variety of local cuisines that expanded his culinary repertoire. He relished the vibrant and colorful dishes of the Caribbean, such as stew chicken and coconut-infused seafood, and was inspired by innovative Mexican dishes, including new takes on tacos.

Although he is no longer a professional chef, Zammit continues to enjoy cooking, bringing the flavors he discovered around the world into his kitchen for friends and family. His passion for the outdoors complements his culinary interests, with hobbies including hiking, sailing, biking, and swimming. He is also an adventure sports enthusiast, holding a scuba diving certification and having experienced skydiving and heliskiing.

Upon retiring, Donald Zammit chose to dedicate himself to giving back to his community. He serves on the board of the Edward H. Butler Foundation in Buffalo, New York, which supports various educational, health, and community development initiatives through its grant programs.

His educational background includes graduating from Brooks School in North Andover, Massachusetts, in 1995 and earning a Bachelor of Science from the Rochester Institute of Technology in 2000. A deep commitment to culinary excellence, exploration, and community service has marked his life and career.