Zachary Resnick

I'm a freelance writer based in Ottawa, Ontario. I primarily write about food, cooking and restaurants, drawing on both my many years of experience as a chef and my passion for sharing the stories of the people behind the plates.

A Selection of My Work

Foodie Friday: Better farming for better meat

Grazing Days Farm leads the regenerative agriculture charge with meat you can feel good about eating.

As someone who loves animals and enjoys eating meat, I often find myself uncertain at the grocery store. We all know factory farming is terrible for animal welfare, to say nothing of its negative impact on the planet and our bodies. So, is there an alternative?

Paul Slomp is keen to offer one. Slomp grew up on farms–his family came to Rimby, Alberta in 1989 to start a dairy farm–and quickly re...
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Foodie Friday: Stofa is the Hearth of Wellington West

‘Tis the season for family gatherings and hearty meals, and there are few places in Ottawa that embrace these concepts as wholeheartedly as Stofa. Translating from Norse as ‘hearth’, Stofa’s core values have always been warmth and togetherness. No surprise when you hear other Ottawa-area industry folk talk about chef-owner Jason Sawision. The usual description is some variation of ‘hell of a chef and an even better person.’

Born in Toronto, Sawision honed his skills at The Healthy Butcher, Eige...
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Le Poisson Bleu provides fine seafood dining to a land-locked city

If you’ve spent any time in Ottawa, you’ve noticed that there’s no ocean in sight. Some big rivers and lots of lakes, sure. But the boundless blue of the coast is hundreds of kilometers away. This fact has never had any impact on the locals craving for fish and seafood. And Le Poisson Bleu seeks to sate this craving in creative ways.

The driving forces behind Le Poisson Bleu (or LPB, for those in the know) are the brothers Bimm: executive chef Alex, and general manager Eric. Hailing from Wakefi...
Edible Ottawa •

From O-style to Detroit deep dish

Ottawa residents will fight tooth and nail defending their shop of choice, but nobody has been doing O-style longer (more than two decades) and arguably better than Bronson Pizza. Bronson’s crust is delicious, speckled golden-brown and shatteringly crisp on the outside, pleasantly soft and bready in the centre. The sauce has a sweet-tart zing, heady with dried oregano, and each pie is a cheese-lover’s delight. Also worth mentioning is the infamous “Gravy Slice” at House of Georgie Sorento’s Pizz...
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Fauna Turns 10

Ten years is a big deal in the restaurant industry. Running a restaurant has never been easy, but the challenge ramped up exponentially in the last few years. The owners of Fauna Food + Bar are no strangers to challenge, though. The struggle they faced to open their doors is the stuff of local legend.

If you’re not in the know, here’s the TLDR: after turning the space at 425 Bank St. from an old shoe shop into a gorgeous, hip restaurant in 2012, Fauna’s ownership team found themselves at odds w...
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Foodie Friday: Ward 14 is the eclectic home of your favourite Pop-Ups

Bars can be more than just a place to grab a drink. They can be a place to catch up and spend time with friends old and new. Ottawa has no shortage of fantastic bars to sip a drink at, but Ward 14 Consignment Bar on Preston is unique for many reasons. Since September of 2016, Ward (as it’s colloquially known among patrons) has served drinks to thirsty friends and neighbours and served as a place for owner Max Anisman to house his carefully curated collection of vintage goods.

“I’m a collector,”...
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Local In-Gin-Uity: Clawfoot Stills Putting a New Spin on an Old Spirit – Apartment613

When I say ‘gin’, what do you think of? Perhaps a crisp gin & tonic with a slice of cucumber on a warm afternoon? A cheeky spritz with hints of lavender and lemon? Perhaps a sultry negroni served on the rocks with that perfect twist of orange peel? But, do you think of… a bathtub? It makes perfect sense when you hear the founders of Clawfoot Stills tell it.

“The name is a nod to the practice of making ‘bathtub gin’ during prohibition.” says Julian Bernard, co-founder and head distiller. Bernard
Gusto TV •

Gusto TV Host Page - Zachary Resnick

Zachary Resnick is a former chef who channeled his love and passion for food into his writing. Zach is known for his sarcastic and acerbic sense of humor that keeps people on their toes. During his time as a chef, he has worked at many esteemed restaurants in Ottawa, Canada, including leading the kitchens at Fauna, Bar Laurel, and the numerous Fairmont Château Laurier restaurants. Not to mention that he is also a former Gusto Writer who’s helped write many of the beloved shows you see on Gusto TV, like Feed My Soul…V!,
Gusto TV •

Gusto TV soon to launch Spanish-language service

Ottawa, Canada, October 17, 2022 – Gusto TV is pleased to announce it will soon be available in Spanish to further connect with Hispanic audiences globally. Launched in 2013, Gusto TV currently streamed internationally on 40 platforms in 160 countries in English.

“Hispanic cuisines are among the best in the world,” says Chris Knight, President and CEO of Gusto Worldwide Media. “The values of food, family, and togetherness are so important, both to us and to Hispanic cultures. We’re excited to b
Gusto TV •

Gusto TV cooks up a new partnership with Amazon Fire TV and Amazon Kitchen Connect

Ottawa, Canada, October 13, 2022 – Gusto TV is excited to announce its partnership with Amazon, launching its food entertainment across Amazon Devices and Amazon Kitchen Connect. Gusto TV’s catalogue of culinary series will be available on Amazon Fire TV, while Gusto TV’s recipes and short-form videos will be accessible via Amazon Kitchen Connect.

“We are thrilled that this new partnership with Amazon will bring a new interactive experience to millions of consumers across the US,” says Chris Kn
Gusto TV •

Gusto TV Returns to Canada

Ottawa, Canada, July 27, 2022 – Gusto TV is proud to announce the return of the world’s best food channel to Canada after a two-and-a-half-year absence. Beginning July 27, Canadians will be able to see Gusto’s mouth-watering, award-winning programming in partnership with Samsung TV Plus, followed by a roll-out on multiple platform partners throughout out the summer and fall.

In 2016, Gusto TV licensed the brand to Bell Media for use in Canada only. That agreement is coming to a close, allowing
apt613 •

Momos are Hot at the Momo Spot – Apartment613

Ottawans, prepare to discover the warmth and joy of Nepali cuisine! The Momo Spot finally has a brick-and-mortar location to serve you their delectable dumplings (known as momos) and sauces. Friends and co-owners Rahul Bura, Milan Nepali, Dev-Ashish Subpa, Kripa Dongol and Ashik Shrestha are all devoted to bringing the flavours of Nepal to our nation’s capital.

After coming together for a fundraiser in 2015, the friends began to work together in earnest, selling their momos at the Ottawa Farmer
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Harmon’s steakhouse opens on Elgin St. with chef Michael Korn at the helm – Apartment613

At the end of September, Ottawa’s newest steakhouse, Harmon’s, quietly opened its doors to the public. Although work on the restaurant remains unfinished, diners were invited to see, experience and taste what is complete, and the reviews so far are very positive.

At the helm is chef de cuisine Michael Korn, a veteran of Ottawa’s finer kitchens and formerly a senior saucier at Beckta. He made the move to the Whalesbone group for the opening of their Elgin St. location, quickly rising through the
apt613 •

Carefor’s Feast of Fields 2021 was a sold-out, socially-distanced smash success – Apartment613

At 5pm on the front lawn of Ottawa City Hall, volunteers were setting up for Carefor’s sold-out Feast of Fields event on Wednesday night. Sound checks, taste tests, power cords being connected. A few VIPs had arrived. While the skies were grey, the mood was decidedly lighter.

“We’re able to properly celebrate with some of the communities that were hit hardest by the pandemic,” said event organizer Robin Duetta. “Seeing the Ottawa chef community come back and pair up with the farmers who work so
Mind of a (Former) Chef •

Placeholder Update: Almost Married Edition! Support Local Restaurants –

Gah! Has it really been over a month since I posted anything here? Readers (if any of you are still out there), I am so sorry. Life, you know? I’ve been busy with work, taking care of the house and pets and, of course, planning a wedding during a pandemic!

So, let’s not talk about me. I don’t have any hot takes or snappy recipes for you today. If you’re a resident of Ottawa like I am, let’s just talk about some of the fantastic local restaurants you should be visiting until I get back to provid
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Coming soon: Justin Champagne’s new restaurant Perch pledges “playful elegance,” sustainability in all things – Apartment613

A new high-profile restaurant being announced always piques the interest of Ottawa foodies, but the announcement of chef Justin Champagne’s Perch is especially intriguing. Champagne, previously sous-chef at lauded Ottawa restaurant Atelier before becoming chef de cuisine at Bar Lupulus, boasts quite the culinary pedigree. His unique approach to ingredients and technique makes his food stand out among the finest in the city.

“I’ve been really fortunate to have been granted a lot of freedom to cr
apt613 •

The up-and-comers: Arlo sous-chef Mitchell Hahn – Apartment613

We’d like to take a look at some of the up-and-comers in our Ottawa Food and Beverage scene. These are the people to watch when it comes to local and delicious fare.

Over the last year, Arlo Wine & Restaurant has become one of Ottawa’s most sought-after dining experiences. While this can easily be attributed to the hospitality of the ownership and waitstaff, funky-cozy atmosphere, and impeccable natural wine list, the kitchen must also receive credit. Your mind may first go to chef Jamie Stunt,
TOQUE Magazine •

The Last Service

The Last Service will bring together the best of Canadian culinary with a national tour featuring 100 notable chefs from 10 regions across the country.

By following these chefs at pivotal moments in their day, we see what a day in the life looks like for any chef. Each moment illustrates a challenge that chefs regularly face, many of which existed long before the pandemic struck.

Through these tableaus, we hope to foster better understanding of just what it takes to be a chef and run a restaurant.
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