Zack Mutrux, CIA ’12

Sous Chef

Growing up in Missouri, Zack was really into cooking from a young age. He always had a knack in the kitchen, but didn’t realize it was possible to turn his passion into a career. After working in restaurants for seven years, Zack visited Napa and toured the CIA at Greystone in St. Helena, CA and he instantly knew it was the ticket to finding his way in the industry. He fell in love with the Napa Valley, and he and his wife moved there, both determined to succeed. After graduating from CIA at Greystone, Zack began working at PRESS Restaurant in St. Helena, CA, where he quickly worked up the ranks to sous chef. He then moved on to work catering around the Valley. Soon after, one of his chef-instructors from CIA connected him with the executive chef, who has brought him on as the sous chef at The Grove.