Zack Wangeman

Zack Wangeman is the founder and executive chef of Sobre Masa, whose mission is to promote conversation around Mexican culture, the rich history of heirloom corn, the hardworking producers and growers of Mexico, and his home of Oaxaca. Zack has worked at some of the world’s most acclaimed restaurants, including Per Se, Jean Georges, Celler de Can Roca, Etxebarri and Major Food Group’s The Pool, all while consistently traveling back home to Oaxaca to immerse himself in Mexican food and culture, specifically nixtamalization.

While in New York, Zack became nostalgic for the Mexican food of his hometown. His solution was to host pop-ups where quality ingredients took top priority in addition to preparing foods authentically with a nod to tradition. As the pop-up grew in popularity, Zack worked on developing his nixtamalization techniques, gaining a deep understanding and respect for the process. He started tapping into the Mexican corn farming community to shine a light on the different varieties of heirloom corn that have been grown by small farmers for over 150 generations. His work is fueled by a desire to help the Mexican corn industry, which is currently in crisis, facing threats from GMO seeds, bio patentes, environmental problems and poor social and economical factors.

In 2021, Zack’s pop-up journey culminated in the establishment of Sobre Masa, a permanent home in Bushwick. Sobre Masa is a nostalgic Mexican cuisine restaurant where he showcases his love for heirloom corn through fresh-pressed tortillas, house-made Mexican foods, and a cocktail bar, highlighting Mexican spirits.