Christopher Zabita

Chef Zabita brings the ultimate market-to-table dining experience to New Yorkers who are looking for seasonal American cuisine made with local ingredients. With training in a number of award-winning restaurants (Victoria and Albert’s and Restaurant Marc Forgione, just to name a few), Chef Zabita is the perfect person to introduce us to the flavors of NYC on our first day of camp. Though most mornings you’ll find him scavenging nearby farmer’s markets for the day’s freshest fare, our campers are catching Chef Chris in the kitchen to learn what goes into making the recipes behind Society Cafe’s seasonal dishes. 

The Inside Scoop

Why are you inspired to cook with kids?

I would like to share my cooking passion with the world and share my creativity. I would like to inspire the kids like how I was inspired.

What is the best thing about having people eating your dishes?

My favorite part is when people take their first bite and their eyes light up. I like to surprise people with unexpected flavors.

What was one of the most rewarding experiences you have had as a chef?

Being sous chef to Marc Forgione on The Next Iron Chef was my absolute favorite accomplishment!

When did you first realize you wanted to become a cook?

Watching my Grandmother make pasta from scratch was my first inspiration to the cooking world.

Is there anything else that you would like Sprouts fans and food-lovers to know?

“Only those who will risk going too far can possibly find out how far one can go.” – T.S. Eliot