Donald Zammit@donaldzammit
Donald Zammit retired in 2017 after a distinguished 23-year career as a chef. He cultivated a deep passion for the culinary arts from a young age. He worked in various esteemed establishments, where he honed his skills in building flavor foundations, mastering sauté techniques, and exploring the intricacies of sauce-making. He was particularly adept at balancing the sweet and savory elements of a dish, always emphasizing the importance of using fresh, quality ingredients often sourced from local farmers' markets.
His culinary approach evolved to incorporate seasonal fruits and vegetables, ensuring that his dishes offered the freshest and most vibrant flavors. His passion for food was paralleled by a love for travel, which took him across Western Europe, including the diverse landscapes and rich culinary scenes of England, Ireland, Scotland, Wales, France, Italy, and Malta. These travels not only enriched his cooking but also deepened his appreciation for the cultural significance of cuisine.
In England, he enjoyed traditional dishes such as humble pies and Beef Wellington. At the same time, his experiences in France and Italy influenced him to integrate their staple ingredients—garlic, onions, carrots, celery, fresh herbs, butter, cream, and wine—into his recipes, celebrating the unique culinary heritage of each region.
Zammit’s culinary explorations also extended to the Caribbean and Mexico, where he discovered a new palette of flavors that further enhanced his culinary repertoire. He relished the opportunity to cook with ingredients like stew chicken, savory fried plantains, coconut-infused seafood, and hearty rice and peas, which reflected the vibrant and colorful culture of the Caribbean. His visits to Mexico introduced him to innovative taco variations that included unique combinations such as suckling lamb in avocado leaf adobo.
Although no longer a professional chef, he continues to explore America's diverse culinary landscape, enjoying the process of bringing delicious flavors to life in his kitchen for friends and family. His passion for the outdoors aligns with his culinary interests; he enjoys hiking, sailing, biking, and swimming, with a particular fondness for fishing offshore.
An adventurer at heart, he holds a scuba diver’s certification and has experienced the thrills of skydiving and heliskiing. Upon retiring, he dedicated himself to philanthropy, serving on the board of the Edward H. Butler Foundation in Buffalo, New York, which supports a variety of educational and cultural initiatives.
Donald Zammit’s educational journey includes graduating from Brooks School in 1995 and earning a Bachelor of Science from the Rochester Institute of Technology in 2000, which ground his disciplined approach to culinary arts and community service.