Zack Putnam
As Employers Health’s executive chef, Zack Putnam leads the culinary team in the crafting of delectable dishes for employees and clients. He oversees daily kitchen operations, banquets and event-catering needs, ensuring every meal meets high standards of quality and presentation. With a passion for culinary creativity, Zack continually seeks new ways to elevate the dining experience.
Zack has spent the past eight years studying the culinary landscape of the Canton-Akron area. He brings a wealth of culinary knowledge accompanied by experience in catering, corporate dining and events. Prior to joining Employers Health, Zack trained under local chef Frank Hill, served as sous chef at AVI, overseeing operations at Timken’s global headquarters, worked at Sodexo managing kitchen operations at Walsh University and gained experience in various fine dining establishments.