Zack Walters

Coming Up

During college, Zack Walters trained at a Japanese restaurant, and that stretch sharpened the habits kitchens run on: discipline, precision, and attention to pace. After three years there, he moved to San Francisco, then later to Los Angeles, building experience in professional kitchens through steady repetition rather than quick promotion. In San Francisco, Walters worked as cook at Rubicon. In Los Angeles, he became Head Chef at Hungry Cat from 2005, a role that carried responsibility for the daily rhythm of service. He then co-founded Salt’s Cure in Los Angeles, a run that lasted from 2010–2017 and extended his work from execution into ownership and direction. Each step added a different kind of instruction: station work, kitchen leadership, and the demands of consistency over time. Today, Zack Walters is head up LGO Cafe and Luggage Room Pizzeria of La Grande Orange Cafe since 2017, and chef-owner of Sedalia’s. The path from Oklahoma City dining rooms to California kitchens reads as a long apprenticeship in restaurant work, from front-of-house basics to the responsibilities that come with running the room and the menu.

In Their Words “After working in a Japanese restaurant for three years during college, I decided to move out to San Francisco.” “Worked in restaurants through high school, mainly front of house positions like bussing and barbacking.”

FAQ