05/31/2026
⚡️Staff Spotlight: Chef Zac Smith⚡️
When Zac first came in to help us with a few events at the end of 2025, he felt less like a new hire and more like a missing piece of the puzzle….
His culinary talent was obvious, but it was his creativity, positive attitude, sarcastic wit and team-first mindset that made him fit so naturally with the culture we were building. By the time those events were over, it already felt like he’d been part of the team for years. Needless to say, we were thrilled when Zac enthusiastically joined us for the 2026 season!
Zac brings an impressive culinary background to The Naples Hotel. His experience includes serving as Head Chef aboard the Esperanza Rose on Keuka Lake, Sous Chef at Esperanza Mansion, Chef de Tournant at Timberstone Grill, Executive Sous Chef at the Blue Point Grille in Watkins Glen, and Chef de Cuisine at Bristol Harbor.
What we appreciate most about Zac’s approach is that he creates food that feels both approachable and exciting. The menu offers something for everyone, whether you’re joining us for a family dinner, a casual night out, a special occasion or a date night... Even the classics are crafted with care, thoughtful flavor combinations and beautiful presentation.
If you’ve dined with us this season, you’ve probably noticed. Review after review mentions not only the incredible flavors coming from the kitchen, but also the artistry that goes into every plate!
When asked what inspired him to become a chef, Zac said that in high school he discovered that cooking was the perfect combination of passions he really loved: creativity and art. Whether he was playing guitar, painting or creating dishes, he found himself drawn to creative expression.
His favorite flavors? Anything that reminds him of fall. “The colors, the flavors, the smells. A lot of the rustic styles always seem to bleed into everything I do.” (Though he would also like the record to show that whoever decided pumpkin spice belongs in everything from September through Christmas should probably be in prison. 😆)
If Zac could convince everyone to try one thing on our menu, it would be the Green Curry Mussels, our current top-selling appetizer. While the dish has some of that curry heat, the charred bread, sweet peppers and shallots balance the spice beautifully and make it a favorite for good reason.
Ask Zac what he loves most about working in a kitchen, and it isn’t just the food. “The atmosphere and camaraderie. There’s nothing better than a busy service, laughing and joking in the middle of absolute chaos while some random song from 1984 is playing in the background because it was the dishwasher’s turn to pick the music.”
That answer probably tells you everything you need to know about why Zac fits in so well here. He values creativity, teamwork and the kind of positive kitchen culture that makes hard work enjoyable!
His coworkers have come to appreciate the balance of sarcastic wit, culinary talent and approachable personality he brings to the team. We’re grateful to have him as part of the Naples Hotel family and excited to see what he creates next!
Have you enjoyed one of Chef Zac’s dishes this season? We’d love to hear about your favorite in the comments!
