Meet Zachary Schmitz | Chef/Caterer

We had the good fortune of connecting with Zachary Schmitz and we’ve shared our conversation below.

Hi Zachary, how has your work-life balance changed over time?
In the industry I have chosen being the restaurant and hospitality world, work-life and actual life can seem almost impossible to separate or enjoy each separately. When things seems impossible to me that means it looks and is perceived by you as a thought or dream always out of reach, thus is so for the personal life of a successful Chef.

Chefs that are truly submerged and/or dedicated to their restaurant, business/brand, and cuisine have little time away from it all. This is good and bad as dedication takes time and hours of perticular prep and networking for nice food and prosperity to be the finished product. The average Chef works 12-18 hours a day. When I owned a restaurant for three years there was no other life than work life which consisted of 100 hour work weeks. The end result when the lease finished was a reputable and highly respected top-rated local restaurant that was said to have “come out of nowhere” and had “sprung up and taken the town by storm” we had made a splash on the scene , so maybe the sacrifice of home life wasn’t so bad right? But at what cost to home life did I have to “pay” to achieve this credibility and respect for my cuisine? They say you can gain the world for the price of your soul and I felt that…. Childhood best friends, girlfriends, holiday family time and possibly even attempting to settle down and start my own family in my twenties all got put on the back burner or thrown out the window, and I suffered heavy losses in doing so. They all seemed to grown distant or leave my life due to my lack of time and social life for them. Balance was 86-ed

I still wrestle with the thought of balance because even though now I can pick and choose what business/events I want to cook for which helps me work when and where I want to. This of course gives me flexibility in my schedule which is unheard of in a action packed seven day work week when your living in a restaurant your running/owning. Private cheffing and catering has opened a new world to a chef who had only seen the 75-100 hr weeks and is now working half that amount with still good profits. I am surfing, traveling and enjoying life more in social ways. The events I cook for are always special which makes the work more meaningful then cooking in a restaurant every day. All in all the change from cooking a restaurant to catering has helped me rediscover my work-life balance without my career suffering.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Here at Ono Luau Catering we deliver one of a kind experience. The entertainment we can bring to the party ranges in DJ, fire dancing, and live music which always thrills. The variety of food and different other worldy Cuisines we serve from our Culinary Institute of America alumni chef Zak Schmitz always surprises and delights. We do custom events from weddings, anniversaries, gender reveals, engagement paries, birthdays, holiday events and more! Our pricing is always accommodating to meet the needs and desires of clients. Our staff is highly trained and sure to wow with their style of service. Our food presentation is sure to catch looks from your guests in admiration! We don’t only serve in tropical theme we do white table cloth- formal service as well.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
The beaches! Whether in the islands or here in south central Florida why would you not want to have a great time at the beach! Surfing, diving, bbq-ing, or drinking to the sunset. Beaches are my happy place and am always willing to share that with the world!

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Shout out goes to da Ono Luau “ohana”(family) that made the Luau a special place in representing Hawaiian culture/food. Without the uncle’s playing ukulele in the garden, without braddah JT spinning fire, without my educated haole staff that took it upon themselves to learn Hawaiian words and food with passion for detail and respect, without local Hawaiians in Florida supporting dakine with da good word on the kau kau (food) being Ono (delicious), without some special people in my life that never gave up on me and always supported or helped out in anyway they could (Sophia) and others too, they all be my ride or die crew! Much mana (love to all that have been on the path with me here at da Ono Luau… More great memories to come.

Facebook: m.facebook.com/251850235540210/ or look up Ono Luau

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