• Zach Lorber - CEC, CSFE, CDM,CFPP

    Certified Executive Chef (American Culinary Federation)

    Certified Secondary Foodservice Educator (National Restaurant Association Education Foundation)

    Certified Dietary Manager, Certified Food Protection Professional (Association of Foodservice and Nutrition Professionals)



    A hard-working, goal-oriented, and all-around happy chef who loves cooking and making people happy through food. I love exploring new cuisines and broadening people's palates.




    State College Area School District

    Culinary Arts Instructor

    January 2019 - Present 

    State College, PA


    Catering by Zach


    March 2011 - Present 

    Port Matilda, PA

    A small catering service that I operate on the side. From dinner parties to holiday parties and weddings to church socials, I love working with clients to make their events easy, fun and delicious. I also offer consulting and training services.


    Penn State University

    Managing Chef

    August 2012 - January 2019 (6 years 6 months)

    Altoona, PA


    Culinary support specialist for multi-station, multi-concept retail food court in newly renovated Port Sky Cafe at Penn State Altoona. Responsible for all aspects of food production including residential and retail dining, special events, and catering. Maintain quality and cost controls, develop recipes and menus, and manage inventory. Ensure compliance to portioning standards and adherence to standardized recipes. Lead special events program, oversee menu planning, coordinate purchasing, direct staff in preparation and presentation, and marketing. Work closely with registered dieticians and assist students with special dietary needs (allergies, Celiac, diabetic).


    Sodexo (Foxdale Village)

    Executive Chef

    February 2011 - August 2012 (1 year 7 months)

    State College, PA


    Chef at Quaker-directed, continuing care retirement community in State College, PA. Overhauled all residential dining and catering offerings. Responsible for forecasting, purchasing, recipe development, menu development, supervising food production, coordination during kitchen construction/renovation with contractors and subs, working closely with vendors for food, beverage, and equipment acquisition, and coordinating menu nutrition and dietary modifications with registered dietitian. Kitchen produces approximately 1500 meals per week and 80000 meals per year. Additional responsibilities include catering sales and planning, VIP catering, holidays meals, theme events, and weekly chef specials.


    ARAMARK (Lock Haven University)

    Executive Chef

    January 2009 - February 2011 (2 years 2 months)

    Lock Haven, PA


    Directly oversee all aspects of food procurement and production for a large scale residential dining program (over 500,000 meals per year). Responsible for creating and implementing cycle menus, forecasting, purchasing, inventory, coordinating staff and delegating to meet production deadlines, and catering, including VIP catering for the university President and Board of Trustees. Extensive knowledge of and experience with all aspects of food preparation including menu and recipe development, presenting and garnishing foods, and cost mitigation. Work with unit managers to increase sales and identify potential growth. 2010 participant in Accelerate from 8, Building Leadership Skills (BLS), and ARAMARK Culinary Excellence (ACE) Competition.


    Benchmark Hospitality

    First Cook

    August 2006 - November 2008 (2 years 4 months)

    Briarcliff Manor, NY and Bedford, PA


    Bedford Springs Resort

    Lead Line Cook

    Chef Tournant level responsibilities for the resort’s main restaurant – The Crystal Room. Service options include ala carte, buffet, and in-room dining. Responsibilities include assigning duties to ensure efficient kitchen operation, maintaining a sanitary work environment, and butchering primal meat cuts and fish. Bedford Springs Certified Departmental Trainer and active member of resort Safety Committee.


    Edith Macy Conference Center

    Briarcliff Manor, NY

    PM Cook

    Responsible for preparation and production of complete meals for corporate conference guests. Interim food and beverage supervisor (October – December 2007), Task Force at Bedford Springs Resort (July 2007), Chef’s Assistant for three dinners at the James Beard House (New York City, NY). Member of the Green committee.


    Blue Hill at Stone Barns

    Culinary Extern

    January 2007 - April 2007 (4 months)

    Pocantico Hills, NY

    Stone Barns Center for Food and Agriculture is a non-profit farm and education center located just 25 miles north of Manhattan in Pocantico Hills, New York. Stone Barns operates an 80-acre four-season farm and is working on broader initiatives to create a healthy and sustainable food system. Executive Chef and Owner Dan Barber - James Beard Best Chef NYC 2006 Extensive work with meat and fish cooks assisting in sous vide packaging and preparation, butchering, and special event food production. Assisted other kitchen stations as needed, including, entremetier, garde manger, expediter, Chef de Cuisine, and kitchen manager.


    Central Washington University

    Catering Supervisor

    May 2004 - June 2006 (2 years 2 months)

    Ellensburg, WA

    Extensive experience with multiple service types (buffet, reception, barbeque, multi-course served banquets, bar service, and conferencing) both on-premise and off, for up to 5000 guests. Directly supervised 35 student employees. Responsible for hiring, discipline, promotion, development, and review of employees. Implemented a 360-degree evaluation program.


    Levy Restaurants (Green Bay Packers)

    Concessions Manager

    2002 – 2003

    Green Bay, WI

    Member of the Lambeau Field opening team. Successfully managed $7.5 million in concessions and in-seat vending sales. Responsible for the supervision of volunteer group recruitment, selection, placement, training, and operations. Graduate of Levy Restaurants’ Management Academy (February 2003).


    Northern Michigan University

    Special Events Coordinator

    December 1999 - May 2002 (2 years 6 months)

    Marquette, MI

    Worked in the Student Activities office coordinating Homecoming, WinterFest, and Leadership Recognition Banquet. Worked with a committee of 15-20 students and multiple sub-committees. Planned budgets, prepared printed materials, coordinated schedules, and on-site event supervision.


    Delaware North Companies (Milwaukee Brewers)

    Management Intern / Vending Supervisor

    2001 baseball season

    Supervisor in the in-seat vending department. Reconciled physical inventory, game day supervision and coordination, stocking of goods, and sales analysis.




    Penn State University

    Workforce Development and Education · (Currently Enrolled)

    • Earned Vocational 1 certification (earned 3/1/2021 - quantity foods)
    • Currently working towards Vocational 2 certification
    • Master's in Education (expected 2026)


    Institute of Culinary Education

    New York, NY

    Diploma, Culinary Arts · (2006 - 2007)

    Volunteer Chef Assistant at James Beard House

    Externship: Blue Hill at Stone Barns (Pocantico Hills, NY)


    Northern Michigan University

    Marquette, MI

    Bachelor of Science (BS), Business Management · (1998 - 2002)

    Active with Circle K (community service), Northern Arts & Entertainment (campus entertainment - large scale), and employed as chair of the Special Events Committee (homecoming, winter fest, leadership banquet)


    Wauwatosa East High School

    High School Diploma

    Active with Tosa East Players (technical theater - set construction, lighting, fly, audio, box office, publicity)


    CECCDM CFPP ServSafe Instructor Allergens

Last Modified on July 19, 2023