Named one of the Top Ten Pastry Chefs in America 2015, Chef Zac Young is known for his playful takes on American desserts including the all-in-one Thanksgiving dessert sensation, The PieCaken. After graduating with honors from the baking and pastry arts program at the Institute of Culinary Education, he went straight to the top, working under Sebastian Rouxel and Richard Capizzi at Thomas Keller's Bouchon Bakery. In 2006 his talents were recognized by Alexandra Guarnaschelli and he spent four years working as Pastry Chef at her downtown New York hot-spot, Butter Restaurant. Always hungry for more, Zac trained in France under renowned Chefs Philipe Givre at Valrhona and Philipe Park at Chocolate Michel Cluizel. Back in New York, Zac started a Donut Revolution with his dessert program at Flex Mussels Restaurants, also operating 2 pop-up donut stores in Grand Central Station and making the New York Times list of the Best Donuts in NYC. In 2012, Zac joined the David Burke Group were he ascended to Executive Pastry Chef. He oversees the dessert creations of the Company's proprietary restaurants including David Burke Prime, David Burke fabrick, David Burke at Bloomingdales, David Burke Kitchen-Soho and Aspen Kitchen. As Partner and Chairman of the Group's Culinary Council, he also guides the culinary operations, vision, and inspiration for new and existing projects. Zac is best known for his Final Four finish on the inaugural season of Top Chef: Just Desserts, and his signature wit and pastry wisdom showcased on The Cooking Channel's long running show, "Unique Sweets". His work is frequently featured in celebrated media outlets and publications. Zac has had the privilege to cook at The James Beard House in New York, as well as twice at their Hamptons event Chefs and Champagne. He was honored once again when Food and Wine Magazine selected Zac to sail the high seas as one of Holland America Cruise Line's "Chef On Board" When Zac grows up, he wants to be a competitive Dim Sum Eater.