Chef, Zach Keeshig,  studied culinary arts at George Brown College and has worked alongside and studied under such notable chefs as, Tim Johnston at Cobble Beach, Jason Bangerter at Langdon Hall, Cambridge as well as Michael Statdlander at Eigensinn Farm. Inspired by his Ojibway heritage, he began to develop his own culturally-inspired culinary style and process that begins with seasonal, hand-foraged and locally sourced ingredients. Chef Zach is dedicated to education, and blends his culinary talents with Ojibway storytelling, helping to build understanding and cultural awareness amongst non-Indigenous populations. In addition to hosting, invitation-only, catered dinners for the Riverstone Eco Retreat near Durham, he mentors youth on the values of food sustainability and organic agriculture in a comprehensive culinary arts program.