In January of 2014, Zachary Schroeder was chosen from a refined roster of professional chefs from across the country with extensive management and leadership backgrounds, to launch LCCS’s unique program and restaurant. Particularly notable was his relentless devotion to culinary excellence, with particular focus on the farm-to-table fine dining experience. A native of Michigan’s Eastern Upper Peninsula, with French Canadian heritage, he fully relates to its rich history and wealth of natural resources, having grown up appreciating all that the woods and waters and farmlands have to offer, and thus the simplicity of nature as it relates to foods.
Zach attended Great Lakes Culinary Institute in 2007, taking courses in baking, garde manger, cookery, restaurant management, sanitation, menu writing, food costing and purchasing. He received his Bachelor of Science degree in Hospitality Management at Northern Michigan University in Marquette, Michigan, in 2011.
While in school, he worked as line and prep cook at Hanna’s Bistro and then Red Ginger in Traverse City, Michigan, and Mackinac Island’s Grand Hotel; then at Upfront and Company in Marquette, Michigan, and finally as sous chef at Bayside Fine Dining on Drummond Island in Michigan’s upper peninsula.
After graduating, he became Executive Chef and General Manager at H2O in Battle Creek, Michigan, and then Executive Chef and Food and Beverage Director at Moose Ridge in South Lyon, Michigan, before accepting the position of Executive Director and Chef at LCCS.
Awards And Recognitions
2020 Les Cheneaux Chamber of Commerce Organization of the Year
2017, 2018, 2020- Snow’s Fest Chili Cook-Off Winner
2016- Traverse Magazine “Recipe of the Month”
2014- Featured on “Michigan Out of Doors”
2012 – Featured in Car and Driver Magazine, pairing appetizers with sedans!
2011 – Northern Michigan University’s Hospitality Management class voted him to be the Executive Chef for banquets and catering class.
2007 – Awarded National Cherry Festival Scholarship for culinary achievement.
2007 – As part of his Great Lakes Culinary Institute’s class’s curriculum, he was awarded the highest score ever at their final dinner.
2006 – Awarded Kiwanis and Michigan Merit scholarships.