BRISTOL — Zachary Shuman has been appointed executive chef for Emily’s Catering Group.
Shuman brings more than 20 years of culinary and hospitality experience to the Connecticut-based catering company. His experience spans fine dining, restaurant operations and culinary leadership throughout Connecticut and New England.
“Emily’s Catering Group has built a reputation around making each event feel personal and that really stood out to me,” Shuman said. “There’s an incredible foundation here and an opportunity to build on it creatively. I’m looking forward to working alongside Rick and the entire Emily’s Catering Group team to continue pushing the food forward while staying true to what clients have come to expect from us.”
In his new role, Emily’s Catering said Shuman will lead the kitchen and culinary team overseeing menu development and execution while “bringing a fresh perspective” to the company’s culinary program.
“Zach brings an incredible depth of experience, but what excites me most is the creativity he brings to Emily’s Catering Group,” said Rick Kerzner, owner of Emily’s Catering Group. “We’ve spent more than 20 years building this company around great food, personal service and doing things the right way. Zach understands and respects that foundation while also bringing new ideas and a different culinary point of view. I’m excited about what we can create together.”
According to Emily’s Catering Group, Shuman’s passion for the culinary world started early. He worked alongside his father before going on to build his experience with “notable chefs and restaurants throughout Connecticut.” His career experience includes Avon Old Farms Inn, Simsbury Inn and Cavey’s, along with the opportunity to work alongside chef Todd English at Olives and in kitchens in Las Vegas and New York City.
Shuman later brought his culinary perspective to Bean Restaurant Group, where he “helped elevate” The Student Prince and open Union Kitchen, followed by Butchers & Bakers in Farmington and collaborations with 4th Street Famous in Pennsylvania.
“Each experience has helped shape Chef Zach’s approach to food, blending a deep respect for the craft with creativity, collaboration and a passion for creating memorable dining experiences,” the catering groups said.
Emily’s Catering said Shuman’s arrival marks an “evolution” of the Emily’s Catering Group culinary program, bringing together “two distinct but complementary perspectives” in the kitchen.
“Kerzner brings the experience and traditions that have shaped Emily’s Catering Group since its founding, while Shuman brings a fresh approach informed by more than two decades working in restaurants and hospitality,” Emily’s Catering said. “Together, they will focus on continuing to evolve their menus, presentation and overall culinary experience while maintaining the personalized approach that has long defined the company.”
Dining and Cooking