Palm Beach Wine Auction Chef de Cuisine
Zach Bell, Executive Chef
Addison Reserve Country Club
An early fascination with the kitchen dates back to the fourth grade when his family’s relocation meant several months residing at a hotel. He was immediately captivated with the workings of the hotel banquet kitchen, which became his after school playground. Before, he could drive, Zach began what would be a long successful career in the kitchen. From his hometown of Clermont, FL to Orlando, Miami and finally New York City, he continuously sought out challenging kitchens in which to develop his skills. Zach perceives cooking as a craft melding technical skill with a love of food and a respect for process. No short cuts! The wonderful bounty of Florida and the Southeast drive his cuisine, guided by years of practicing the best of French technique at Le Cirque and with Daniel Boulud. Zach is thrilled to work with as many local farmers and fisherman as possible as well as being able to source the finest ingredients around the world. This philosophy, along with his team building skills and detail orientated work ethic earned Zach four consecutive trips to New York as a finalist for Best Chef : South at the James Beard Awards.
After 12 years with Daniel Boulud, Zach accepted a fresh new challenge as the Executive Chef of Addison Reserve Country Club. He was offered a unique opportunity to rebuild the kitchen as well as the kitchen team’s philosophy, dining concept and food and beverage team focus and technique from the ground up during a $20 million clubhouse renovation. Addison Reserve is ranked 9th best Country Club in the United States as a Distinguished Emerald Club of America by Board Room Magazine and is also ranked 51st of over 630 worldwide clubs as a 5-Star Platinum Club of the World.
Zach is a dedicated member of the Palm Beach community participating in several local charitable culinary events. His work with No Kid Hungry has taken him to Capitol Hill lobbying for Child Nutrition In 2010, Share our Strength recognized Zach with a National Community Leadership Award for his work with the No Kid hungry campaign. Zach continues his work with Share our Strength as Chair of Palm Beach’s Taste of the Nation event and No Kid Hungry dinners.
Lee Morris, Executive Chef
Although he has family ties to Florida, Chef Lee Morris is deeply connected to the American South. He attended culinary school at Johnson & Wales in Charleston, S.C., and after graduation, worked for the Hall Management Group, the Lowcountry’s leading collection of fine dining restaurants. Working alongside famed Charleston chef, Frank Lee, formerly of Slightly North of Broad, Morris gained an appreciation for the area’s distinctive produce, seafood, and classic dishes.
After a stint as executive chef at Charleston Chops and corporate chef at Tbonz Gill and Grill, Morris moved on to the Hillstone Restaurant Group. Hillstone’s reliance on exceptional ingredients and consistent execution has won them praise for operations such as Napa’s Rutherford Grill, Newport Beach’s Gulfstream Seafood, and the Palm Beach Grill. From there, he joined Nashville’s exploding restaurant scene at the trendy BrickTop’s, and Music City’s branch of The Palm, one of America’s great steakhouses. After seven years in Tennessee, Morris moved back to Florida as executive chef of the BrickTop’s location in Palm Beach.
His extensive experience makes him uniquely qualified to lead the kitchen at 1000 NORTH, the most eagerly awaited restaurant and private club to come to Palm Beach County in decades. Morris puts a soulful spin on modern American cuisine, with a focus on the coastal influences of Florida, Louisiana, the Carolinas, and New England, relying on his seasonal and flavor-driven style.
When not manning the stoves at 1000 NORTH, Morris can be found cooking at home for his wife Page, 2-year-old daughter McKesson, and Luke, the family’s Boykin spaniel.
Palm Beach Wine Auction Sommelier
Brian Chamis, Certified Sommelier
Cafe Chardonnay; The Vine Post, Owner
Brian Chamis, “the wine guy”, and Certified Sommelier, began feeding his passion for wine in 1991 working at Jonathan’s Landing in Jupiter, Florida. His professional wine career later began in 1994 while employed at Cafe Chardonnay; where he soon-after became the Wine Director via his mentors, Chef Frank Eucalitto, and former associate, Jim Ferguson. He has since been a student of wine and all other beverages, traveling and honing his craft as much as possible, while managing the wine program at Cafe Chardonnay, and consulting for private clients’ wine cellars throughout Palm Beach County.
In 1999, Brian completed his Intro Sommelier Course with The Court of Master Sommeliers, and later achieved the next level, Certified Sommelier. Later in 2013, he and a colleague started a wine concierge business to provide full wine service for his clients, including delivery and cellar inventory. He now specializes in wine consultations, overall beverage purchasing, wine tastings & catering, events, appraisals, and private wine cellar management for homes, yachts, planes, wine storage facilities, and businesses.
Brian is still managing the wine program at Cafe Chardonnay, where you can find him most evenings swirling a glass and treating guests to a wine adventure. He recently expanded his concierge business and opened a Wine Shop & Tasting Room in Juno Beach called The Vine Post with his wife, Tish Sawyer, and Co-owner, Thomas Battaglia. He resides with his family in Jupiter, Florida, and is a proud Florida native.