At just 28, Chef Zack Pham helms the kitchen at Le Jardinier in Miami, a Michelin-starred restaurant celebrated for its refined, plant-forward cuisine. But his rise to Chef de Cuisine wasn’t fueled by flash — it was built on discipline, mentorship, and a deep-rooted respect for ingredients, first cultivated in his family’s kitchen at the age of five.
In this candid interview, he shares how early lessons from his mother still shape his culinary philosophy, the pivotal moments that took him from intern to leader, and the enduring influence of working under renowned chefs like James Friedberg and Alain Verzeroli.
You began cooking at five, inspired by your mother — how does that early foundation still influence your dishes and your philosophy in the kitchen today?
That early exposure to cooking with my mother taught me to appreciate the full life cycle of a dish — from raw ingredients to the finished plate. She showed me how to be intuitive with food: to understand textures, flavors, and aromas as they evolve through each stage of cooking. That foundation still guides me today. At Le Jardinier, where we emphasize thoughtful technique and ingredient integrity, that sense of process — and respect for ingredients — is essential. It’s how I approach every dish, ensuring intention and harmony from start to finish.
Your rise from intern to Chef de Cuisine is remarkable. What were the most pivotal lessons during that journey, and how did you apply them to earn the trust to lead?
Discipline, humility, and trust in the process were key. During my internship at Le Jardinier, I focused on mastering foundational techniques and staying consistent. I learned to observe and absorb — not just how to cook, but how to operate with precision, purpose, and pride. At L’Atelier, I began to develop my own voice as a chef, applying what I learned while also challenging myself to think more creatively. That journey, shaped by the mentorship of visionary leaders like Chef James, prepared me to step into a leadership role grounded in both skill and perspective.
You’ve trained under highly respected chefs like James Friedberg and Alain Verzeroli. What leadership qualities or techniques from them do you carry into your own kitchen?
From Chef James, I learned the importance of building a strong team by recognizing and nurturing individual strengths. He taught me that great leadership involves trust — giving people the autonomy to grow while staying focused on the bigger picture. His open-minded approach showed me that listening is just as important as directing.
From Chef Alain, I learned refinement — not only in food, but in hospitality. He brings a quiet sophistication to every interaction and reinforces that excellence must extend beyond the plate. The way we welcome guests, the ambiance we create, the tone we set as leaders — these details matter.
Both chefs instilled in me that leadership at the Michelin level doesn’t come from intimidation; it comes from clarity, consistency, and mutual respect. That philosophy guides the culture I aim to cultivate in my own kitchen — one where the team feels motivated, challenged, and inspired every day.
Le Jardinier emphasizes seasonal, plant-forward cuisine — how do you push innovation within those parameters while honoring the brand’s identity?
Innovation within the Le Jardinier philosophy means respecting the essence of every ingredient while presenting it in unexpected ways. Our goal is not to mimic vegan or vegetarian cuisine, but to elevate vegetables to a central role using sophisticated techniques — whether it’s fermenting, juicing, charring, or layering textures. Proteins are thoughtfully integrated, but always in balance. Every element on the plate must contribute to a sense of harmony, guided by the seasons and shaped with a sense of refinement that reflects our identity.
You’ve experienced both L’Atelier and Le Jardinier. How did working at each location shape your culinary voice and management style?
At Le Jardinier, my journey began in the fundamentals — learning to be precise, intentional, and ingredient-focused. It was where I honed my craft.
At L’Atelier, I stepped into a more performative role, cooking in front of guests and embracing the rhythm of an open kitchen. It taught me how to carry myself with poise, how to lead while remaining present and composed, and how to elevate the guest experience through both food and interaction.
Both experiences shaped how I manage today: with a focus on detail, a deep respect for the team, and a commitment to consistency. I aim to lead with confidence, but also with empathy — ensuring the standards remain high while fostering an environment where creativity and collaboration can thrive.
At just 28, you’re leading a Michelin-starred kitchen. How do you define success at this stage of your career, and what legacy do you hope to build?
Success for me is reflected in the everyday — in how seamlessly our team works together, in the pride we take in every dish, and in the way guests respond to their experience. The Michelin star affirms the standards we live by daily, but the true reward comes when guests return, when a team member grows under your guidance, or when feedback leads to meaningful progress.
I hope to create a legacy of mentorship, discipline, and innovation — not only elevating cuisine but also developing future leaders who share a passion for excellence and hospitality.
Outside of the kitchen, what are some of your favorite things to see and do in Miami? What is your favorite neighborhood and why?
When I’m not in the kitchen, I love discovering new restaurants — Miami has a diverse and dynamic food scene that keeps me inspired. I especially enjoy visiting the Davie area; it has a strong Asian community and a variety of authentic restaurants, grocery stores, and tea shops. It’s where I go on my “cheat days” to indulge in boba tea and reconnect with some of my favorite flavors. I also train in Brazilian jiu jitsu and spend time with my colleagues outside of work — it’s a great way to strengthen our team bond and decompress from service.