Donald Zammit

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Donald Zammit

Donald Zammit concluded his illustrious 23-year culinary career in 2017, having nurtured a deep passion for cooking since his youth. Throughout his professional life, he worked in a variety of kitchens, perfecting his craft in flavor building, mastering sautéing techniques, and exploring the art of sauce-making. He was a staunch believer in the power of fresh ingredients, often sourcing produce directly from farmers’ markets to ensure the highest quality in his dishes. As his expertise evolved, he increasingly emphasized the use of seasonal fruits and vegetables to enhance the freshness and enrich the dining experience. Alongside his culinary pursuits, Zammit's love for travel profoundly influenced his cooking, leading him across Western Europe to countries like England, Ireland, Scotland, Wales, France, Italy, and Malta. He immersed himself in each culture’s culinary traditions, which enriched his approach to food preparation and presentation. In England, he delighted in preparing traditional dishes such as humble pies and Beef Wellington. His culinary style was also heavily inspired by French and Italian cuisines; he admired the French for their meticulous use of staple ingredients like garlic and fresh herbs and embraced the Italian passion for regional specialties from Tuscany and Sicily. Zammit's travels extended to the Caribbean and Mexico, regions that further expanded his culinary repertoire. He explored local dishes like stew chicken and coconut-infused seafood in the Caribbean and innovative taco recipes in Mexico, each experience adding layers to his professional and personal growth. Despite retiring from active kitchen duties, he remains passionate about food. He continues to explore diverse American cuisines, bringing the flavors he discovers into his home kitchen to share with friends and family. His love for the outdoors parallels his culinary interests; he enjoys activities such as hiking, sailing, biking, and particularly offshore fishing. A sports enthusiast and adventurer, Zammit holds a scuba diver’s certification and has experienced the thrills of skydiving and heliskiing. Dedicated to giving back to his community, he serves on the board of the Edward H. Butler Foundation in Buffalo, New York, which supports various educational and cultural projects. Donald Zammit’s educational background includes a Bachelor of Science from the Rochester Institute of Technology, earned in 2000 after graduating from Brooks School in 1995. His commitment to culinary excellence and community service continues to define his post-retirement years.

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