Fabian-Zachary

Zachary Fabian

Biography

Zach Fabian is the Chef at Tokyo Record Bar and Air’s Champagne Parlor. He has been there since the opening. He has been focusing on highlighting Japanese ingredients and techniques is an Izakaya style Omakase.

Zach has been cooking in New York City for 6 years now. He was a graduate of the Culinary Institute of America. Before that he grew up in Michigan learning to cook in his families restaurant The VanCamp House in Port Sanilac, MI.

He lives with his Fiance Amanda Echevarria in the Upper East Side. He enjoys riding... READ MORE

Zach Fabian is the Chef at Tokyo Record Bar and Air’s Champagne Parlor. He has been there since the opening. He has been focusing on highlighting Japanese ingredients and techniques is an Izakaya style Omakase.

Zach has been cooking in New York City for 6 years now. He was a graduate of the Culinary Institute of America. Before that he grew up in Michigan learning to cook in his families restaurant The VanCamp House in Port Sanilac, MI.

He lives with his Fiance Amanda Echevarria in the Upper East Side. He enjoys riding his bicycle around the city and Baking in his free time.

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What is your favorite NYC restaurant? And what is your go-to dish? Simone Roast Chicken

What is your ultimate meal? My Grandmothers Spaghetti and Meat Balls

What three things are always in your pantry? Salt, Chili Flake, Honey

If you weren't a chef, what would you be? Personal Trainer

If you could cook with anyone, who would that be? My Dad

Spicy Cucumbers

Ingredients:

English Cucumbers
Sugar
Salt
Sambal
Sesame oil
Rice wine

300g Cucumber Sliced
2% salt by weight

Directions:
Mix and let sit overnight. 

Next Day Rinse and the mix with:
10g Sugar
20g Rice wine vin
10g Sambal
8g Sesame oil

Reserve. will last up to one week.