Chef Zachary Pratt

Chef At Home in Portsmouth

Zachary Pratt a seasoned professional chef with over 15 years of experience, Competed on CHOPPED, FoodNetwork “ Lamb Slam Season 38 Episode 3. I specialize in creating unforgettable culinary journeys for catering services and private dining experiences. My passion lies in blending diverse flavors and traditions, from the refined elegance of Fine American Fare—think elevated classics like herb-crusted prime rib and artisanal charcuterie boards—to the bold, communal indulgence of Lechón Feasts, where slow-roasted suckling pig takes center stage with crispy skin and succulent meat infused with tropical spices.

I also excel in immersive South East Asian dining experiences, crafting multi-course menus that showcase the vibrant street foods and royal banquets of the region, featuring dishes like fragrant Thai curries, Cambodian amok fish steamed in banana leaves, and Vietnamese pho with house-made broths simmered for hours.

My culinary career was ignited during my extensive travels through Thailand and Cambodia, where I immersed myself in bustling markets, family-run eateries, and ancient temples that doubled as cooking schools. In Thailand, I honed my skills in balancing the five fundamental tastes—sweet, sour, salty, bitter, and umami—under the guidance of local masters in Chiang Mai and Bangkok. Venturing into Cambodia, I discovered the subtle complexities of Khmer cuisine, learning to incorporate fresh herbs, fermented pastes, and seasonal ingredients that add depth to every bite. These adventures not only kick-started my focus on Asian-influenced dining but also inspired me to fuse these elements with American and global techniques, resulting in innovative, personalized menus tailored to your event.

Whether you're hosting an intimate dinner party, a corporate gathering, or a lavish celebration, I bring creativity, precision, and a commitment to using the freshest, sustainably sourced ingredients to every occasion. Let's collaborate to turn your vision into a feast that delights the senses and creates lasting memories.

For me, cooking is...

Cooking is a profound act of storytelling and cultural alchemy.

I learned to cook at...

Classically Trained at NYC finest establishments and a combination of guidance from generational family cooks—experiences that ignited my passion.

A cooking secret...

Treating the sixth sense as my guidance to create a flavor that is memorable.

My menus

Chef's Special

STARTER

Choose 1 dish

Carpaccio di Manzo con Rucola e Parmigiano: Prime beef tenderloin drizzled with aged balsamic vinegar and extra virgin olive oil, topped with wild arugula, shaved Parmigiano-Reggiano, and a hint of black truffle salt. Served with toasted crostini

FIRST COURSE

Choose 1 dish

Risotto allo Zafferano con Funghi Porcini: Creamy Arborio rice infused with saffron threads, sautéed porcini mushrooms, and a touch of white wine, finished with grated Grana Padano and fresh thyme. A Milanese elevated with seasonal wild mushrooms

MAIN COURSE

Choose 1 dish

Filetto di Vitello al Barolo con Verdure Grigliate: Pan-seared veal tenderloin medallions in a Barolo wine reduction, grilled asparagus, heirloom carrots, and baby artichokes. Garnished with fresh rosemary and a balsamic glaze for depth and elegance

DESSERT

Choose 1 dish

Panna Cotta al Limoncello con Frutti di Bosco: Silky vanilla-infused panna cotta scented with Limoncello, set atop a coulis of mixed wild berries and garnished with edible flowers and a crisp biscotti crumble. A refreshing and refined finish

5-Course Asian Tasting Menu

STARTER

Choose 1 dish

Som Tam Bite: Shredded green papaya salad with cherry tomatoes, long beans, dried shrimp, and peanuts, dressed in lime-fish sauce, served as a single, crisp spoonful with a chili kick to awaken the palate

FIRST COURSE

Choose 2 dishes

Larb Moo: Minced pork salad tossed with toasted rice powder, mint, cilantro, red onions, and kaffir lime, accompanied by cabbage leaves for wrapping and a side of sticky rice

Kor Moo Yang: Grilled pork neck marinated in garlic, coriander root, and black pepper, sliced thin and served with jaew (spicy tamarind dipping sauce) and fresh cucumber slices

MAIN COURSE

Choose 1 dish

Nam Tok Nuea: Grilled beef "waterfall" salad with lemongrass, galangal, shallots, and roasted chili flakes, drizzled with a smoky lime dressing, paired with fermented bamboo shoots and sticky rice balls

DESSERT

Choose 1 dish

Khao Niew Sangkaya: Sweet sticky rice steeped in coconut milk, topped with pandan custard and fresh jackfruit, finished with a sprinkle of sesame seeds for a creamy, tropical close

Festive Retreat

STARTER

All inclusive

Parker House Rolls with whipped Cinnamon Maple Butter

Jumbo Cocktail Shrimp with Cocktail Sauce

FIRST COURSE

All inclusive

Roasted Carrots with whipped ricotta & Hot Honey

MAIN COURSE

All inclusive

Herbed Seared Tenderloin with Tarragon Bornaise

DESSERT

All inclusive

Molten Lava Cake with Al a Mode

Pig Roast

STARTER

All inclusive

Honey Glazed Milk Rolls

Coconut Grilled Corn

FIRST COURSE

All inclusive

Mac Salad

Korean Potato Salad

Asian Slaw with Seasonal Aromatics

MAIN COURSE

All inclusive

Suckling Crispy Pig

DESSERT

All inclusive

Beignets with Condense Milk & Mango Compote

Taste of Asia

STARTER

All inclusive

Roasted Pork Spare Ribs with Chinese BBQ sauce

Pork and Mushroom Shu Mai

FIRST COURSE

All inclusive

Pork Belly Bao Buns with five spice bbq sauce and Asian slaw

Roasted Duck Buns with plum sauce, and scallions

Asian Slaw with Seasonal Aromatics

MAIN COURSE

All inclusive

Bacon Fried Rice

DESSERT

All inclusive

Omakase Mexican Taco Menu

STARTER

Choose 2 dishes

Mini Ceviche Taco: Fresh shrimp marinated in lime and cilantro, served in a tiny corn tortilla cup with avocado mousse and a hint of serrano chili for a bright, citrusy awakening

Guacamole-Filled Crispy Taco Bite: Crunchy fried tortilla shell stuffed with creamy guacamole, topped with pickled red onions, queso fresco crumbles, and a dash of smoked paprika

FIRST COURSE

Choose 2 dishes

Pozole Verde Taco: Slow-simmered hominy and pork in a green tomatillo broth, reimagined in a soft tortilla with radish slices, cilantro, and a lime wedge for slurping the essence

Baja Fish Taco: Beer-battered white fish fried to perfection, nestled in a flour tortilla with cabbage slaw, chipotle crema, and mango salsa for a coastal, refreshing contrast

MAIN COURSE

Choose 2 dishes

Nopales and Mushroom Taco: Grilled cactus paddles and wild mushrooms sautéed with epazote, wrapped in a blue corn tortilla with roasted garlic aioli and cotija cheese

Al Pastor Taco: Spit-roasted pork marinated in achiote and pineapple, sliced thin into a warm tortilla with caramelized onions, fresh pineapple chunks, and habanero salsa for a bold, smoky climax

DESSERT

Choose 1 dish

Churro Taco: Cinnamon-sugar dusted churro shell filled with dulce de leche ice cream, drizzled with Mexican chocolate sauce and sprinkled with candied pepitas for a sweet, indulgent finale

Dim Sum Night

STARTER

All inclusive

Pork and Chive Dumpling

Roasted Pork Spare Ribs

Shu Mai Dumplings / Ginger Sauce

Chicken Curry Dumpling / Coconut Sauce

FIRST COURSE

All inclusive

Roasted Pork Five Spice Brioche Buns

Wonton Soup

MAIN COURSE

All inclusive

Whole Roasted Peking Duck

Egg Fried Rice with Handmade Sausage

DESSERT

All inclusive

Red Bean Sesame Balls

Americano

STARTER

All inclusive

Deviled Eggs with Caviar and Truffle Pasture-raised egg halves filled with creamy Dijon mustard, mayo, and chives, topped with premium American caviar, black truffle shavings, and microgreens

Heirloom Tartar - Organic heirloom tomatoes, red onions, basil, house made fig balsamic dressing s, with shaved prosciutto

FIRST COURSE

All inclusive

Classic Wedge Caesar Salad with Grated Parmigiano-Reggiano and Focaccia Croutons

Fire Roasted Pumpkin Salad/ Honey & Local Curants

MAIN COURSE

All inclusive

Dry-Aged Ribeye with Bone Marrow Butter and Hasselback Potatoes** 28-day dry-aged prime ribeye grilled to perfection, basted with compound butter infused with roasted bone marrow, served with golden Hasselback potatoes, and red wine reduction

Pan-Roasted Duck Breast with Cherry-Bourbon Gastrique Crispy-skinned Moulard duck breast from Hudson Valley, scored and roasted medium-rare, sliced into medallions. Lacquered with tart cherry-bourbon gastrique

DESSERT

All inclusive

Chocolate Lava Cake with Pistachio Ice Cream

Show me more

Chef Zachary's reviews

•

2 services

We had an amazing experience with our private chef! From the start, communication was clear and friendly — everything was well organized and easy to arrange. On the day itself, the chef arrived on time, was very personable, and created a warm, relaxed atmosphere. The food was absolutely delicious and plentiful — every course was beautifully prepared and full of flavor. The table presentation was also stunning, with lots of attention to detail that made the whole evening feel extra special. Overall, it was a perfect combination of great service, great food, and great company. Highly recommend to anyone looking for a memorable dining experience at home!