Zack Pham

The Path

Training at Florida Atlantic University and Johnson & Wales University set the baseline for Zack Pham’s move into professional kitchens, and South Florida provided the ladder. He moved through front-of-house and entry-level kitchen roles first — busser at La Via Ristorante in Coconut Creek, FL (2015), cashier at The Corner Bakery Cafe in Boca Raton, FL (2016), Line Cook at Grand Lux Cafe in Boca Raton, FL (2017–2019), and Culinary Extern at The Waldorf Astoria in Boca Raton, FL (2019). Miami is where the work tightened into a clear progression. Pham served as Line Cook at Le Jardinier in Miami, FL (2019–2021), then advanced to Culinary Lead at L'Atelier de Joel Robuchon in Miami, FL (2021–2024) and Sous Chef at L'Atelier De Joel Robuchon in Miami, FL (2024).

The Work Today

Since 2024, the Chef de Cuisine role at Le Jardinier Miami has placed Pham back in a kitchen he had already worked in, with broader responsibility for the restaurant’s cooking. The position reads as a step up in scope rather than a change in direction: same house, wider remit. His own description is concise and operational: "Our menus mirror the natural rhythm of the seasons." The point is structure, not flourish — a kitchen organized around seasonality and timing, with the menu moving in step with what the calendar allows.

In Their Words “Our menus mirror the natural rhythm of the seasons.”

Acclaim

The recognition here is career movement built on kitchen repetition and responsibility: Pham returned to Le Jardinier Miami in 2024 as Chef de Cuisine after serving as Culinary Lead at L'Atelier De Joel Robuchon (Miami) from 2021 to 2024.