Inspiring Conversations with Zach Kaczanowski of Black Lamb Culinary

Today we’d like to introduce you to Zach Kaczanowski.

Hi Zach, please kick things off for us with an introduction to yourself and your story.
My business partner & I worked in many kitchens around Tucson; most notable would be the likes of Hacienda de Sol, learning from Bruce Yim and The Parish, learning from Travis Peters; that is where we gained most of our culinary knowledge. As a business, we started very small. Initially, we would make small private dinners for friends who knew we were working in kitchens & would commission us for their private events. We soon realized the business model’s potential and our drive to show our culinary ideas. This led us to pursue hosting bigger & more bold events around Tucson.

We all face challenges, but looking back, would you describe it as a relatively smooth road?
Building a business is never smooth, but making the time is the biggest struggle. My partner and I both still work full-time jobs to help support building our business, which takes time away from what we truly want to be doing. However, we will make it work and host as many events as possible.

I appreciate you sharing that. What should we know about Black Lamb Culinary?
We are a private chef; we provide custom-curated & seasonal menus for anyone who wants to commission us and host our private events. We specialize in providing food for plated dinner parties (we bring the restaurant to you). However, we can be commissioned for many culinary needs, small family gatherings, or even other businesses looking to make a staff appreciation dinner; we can curate a menu for your event. We set ourselves apart by/are best known for our private events, some of which are just everyday pop-up events with a seasonal menu. Still, the ones that set us apart are the ones in which we work with cannabis companies and dispensaries in Arizona to host Hash Pairing Events! These events have minimal seating, and we work with significant cannabis companies to pair different cannabis products (predominantly hash rosin) with our curated menu. These dinners can be attributed to our getting any traction or attention.

What has been the most important lesson you’ve learned along your journey?
Nothing happens overnight! To this day, we are still working on making Black Lamb Culinary our full-time gig. As stated before, we work full-time to make these dreams come true. The larger our customer base and following grow, the more we can make Black Lamb Culinary self-sustaining.

Pricing:

• Commissioned Based; Contact For Pricing
• Pricing Based on Customer’s Menu Wishes
• Private Event Price Range: $150-$250 Per Seat; Typically 5 Courses; Price Varies Depending on Menu/Event Type

Contact Info:

• Instagram: blacklambculinary

Image Credits
Instagram: 180snapshots. Pictures: 1,2,3, & 7 Instagram: colton.blackmore Pictures: 4, 5, 6, & 8