Zachary Engel arrived in Philadelphia in June 2010 to continue his cooking career at Zahav, the only restaurant in the country he could explore his love for Israeli and Jewish cuisines.Before Zahav, Zach lived in New Orleans cooking at John Besh’s Domenica and as an assistant writer for Wohl & Co. Publishing where he worked on the P&J Oyster Cookbook and the James Beard Foundation’s Best of the Best Cookbook, coming out in March of this year. In August 2010, Chef Solomonov sent Zach to Israel to work in one of the country’s best restaurants, Catit, in the heart of Neve Tzedek, Tel Aviv’s most historic neighborhood. Upon his return from Israel, Zach has taken charge of the kitchen at the new Federal Donuts. He hopes to open a restaurant in New Orleans one day, bringing Israeli cuisine back with him.