Zak Wardle is a cook. We all have to eat, and Zak wants everyone to eat well.

His love of eating drove him to learn to cook for himself and his friends and his work grew from there. He has cooked in fine local restaurants, butchered whole animals and helped make some of the finest charcuterie in the bay area and catered functions in SF city hall and outdoors on farms in Marin. That is when he isn’t making sausages and cured meats for himself in his backyard.

Now Zak teaches butchery classes aimed at practical skills for the home cook. He’ll teach you how to break down a whole pig, but he’ll also teach you how to finish the job and turn out beautiful pieces of meat that are ready for cooking and eating.

Zak is also available as a personal chef for private gatherings and corporate functions.

Zak is a certified member of the Butchers Guild and a licensed CDFA meat processing inspector he also holds a degree in environmental studies from Oberlin College

Some of his favorite foods to make are northern European charcuterie like pates and cured hams and sausages. He also loves to make deli meats like pastrami and corned beef.