Zach Midgett

The Path

Early service work often sets the base of a chef’s standards, and Zach Midgett’s start as a dishwasher at The Washington House in Sellersville, Pennsylvania, placed him close to the pressure and tempo that define back-of-house discipline. That foundation led to a later role as Sous Chef at Wister BYOB, where the next layer of responsibility continued to shape his approach to leadership and kitchen organization. Since 2022, Zach Midgett has served as Executive Chef of Casa Bovina, where the role centers on daily coordination and consistency. The through-line in that progression is not speed for its own sake, but an accumulation of operational experience that reinforces how a kitchen should function under pressure.

The Work Today

Kitchen management in Midgett’s hands is about systems, response, and making the work easier to execute well. He likes to organize and show better ways to do things; to better respond to things. That emphasis points to a chef focused on practical structure: how the line is set, how teams move, and how service can stay controlled without losing momentum. He also frames the job as a shared discipline rather than an individual performance: "I enjoy the atmosphere of a kitchen running smoothly and have great respect for all staff. It's a team thing that keeps me coming back every day." The point is clear in the quote itself. The work depends on timing, mutual respect, and the ability to keep the room functioning as one unit.

In Their Words “I enjoy the atmosphere of a kitchen running smoothly and have great respect for all staff. It's a team thing that keeps me coming back every day.” “I like to organize and show better ways to do things; to better respond to things.”

Acclaim

In 2026, Zach Midgett received the James Beard Award for Best Chef Midwest. For a chef whose work is grounded in discipline, collaboration, and execution, the recognition reflects the kind of leadership that shows up in the day-to-day mechanics of a kitchen, not just in the final plate.