Zach Schroeder

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.