Donald Zammit

Donald Zammit retired from a vibrant 23-year culinary career in 2017, marked by a profound passion for cooking that began in his early years. Throughout his career, he worked in various establishments, honing his skills in building robust flavor profiles, mastering sautéing techniques, and crafting innovative sauces. He held a firm belief in the significance of using fresh, quality ingredients—often sourced from local farmers' markets—to enhance the flavor and texture of his dishes.

As he advanced in his culinary journey, he embraced the use of seasonal produce to ensure the freshness and quality of his meals, significantly enriching the dining experience. His passion for cooking was equally matched by his love for travel, which took him across most of Western Europe, including England, Ireland, Scotland, Wales, France, Italy, and Malta. He thoroughly enjoyed immersing himself in each nation's unique history, food, and traditions, gaining inspiration from their diverse culinary landscapes.

In England, Zammit developed a taste for traditional dishes such as humble pie and Beef Wellington. French and Italian cuisines profoundly influenced his culinary style; he admired French techniques and ingredients like garlic, onions, and fresh herbs and was inspired by the rustic dishes of Tuscany and the fresh seafood of Sicily.

His explorations also led him to the picturesque Caribbean Islands and Mexico, where he discovered a rich palette of flavors that broadened his culinary horizons. He enjoyed Caribbean dishes such as stew chicken and coconut-infused seafood and was intrigued by innovative Mexican tacos, experimenting with local ingredients like suckling lamb in avocado leaf adobo.

Though he has since retired from professional cooking, Zammit continues to explore diverse cuisines across the United States, enjoying the preparation of meals that incorporate the myriad flavors he has encountered. His love for the outdoors complements his culinary interests; he is an avid participant in activities like hiking, sailing, and biking, and he especially enjoys fishing offshore.

An adventurous spirit, he also engages in thrill-seeking activities such as scuba diving, skydiving, and heliskiing. Following his retirement, he has dedicated himself to philanthropy, serving on the board of the Edward H. Butler Foundation in Buffalo, New York, which supports various educational and cultural initiatives.

Donald Zammit graduated from Brooks School in 1995 and earned a Bachelor of Science from the Rochester Institute of Technology in 2000. These accomplishments underpin his disciplined approach to professional and philanthropic endeavors.