Frank Zouari, Director of Culinary Operations at Margaritaville Lake Resort, Lake Conroe, Houston has spent his career blending tradition with innovation. Raised in a family that valued food deeply, his early experiences shaped the way he sees ingredients—not just as raw materials but as something to be respected. Today, he's leading the charge in reducing food waste in professional kitchens, proving that sustainability and profitability can go hand in hand. In this feature, he shares the lessons he’s learned, his biggest wins in tackling food waste, and what chefs can do to make a difference.
From Passion to Plate
How did your culinary journey begin?
My grandmother was Italian, and my mother is French. I spent my childhood summers on my family’s farm in France, where I saw firsthand how ingredients were grown and cooked with care. My grandmother’s way of teaching was unique—when I misbehaved, she made me hand-roll pasta and gnocchi. By the time I was ten, I was pretty good at it! That’s where my love for food truly began.
What would your final meal be?
My grandmother’s polenta. It’s simple, comforting, and reminds me of my roots. I haven’t been able to find a polenta quite like hers anywhere, even after decades in the industry. It was made with love and patience, and that’s what made it special.
Is there a key moment that changed your view on food waste?
Coming from Europe, I was shocked by the portion sizes and food waste in the U.S., especially at buffets. Seeing so much food thrown away made me realize something had to change. Traveling also opened my eyes—there are people who struggle to find food, while others throw away perfectly edible ingredients. That contrast stuck with me, and I knew I had to be part of the solution.
Ingredients of Success
What are your key ingredients for success?
Hard work, humility, open-mindedness, and communication. Sharing knowledge is crucial. Every team member brings a unique background and experience, and I encourage an open exchange of ideas. In terms of reducing food waste—it’s about making your team understand why it matters. We actively discuss food waste, share ideas, and use Winnow’s system to track our progress.
What’s the best piece of advice you’ve received?
Be humble, work hard, and remember that every plate you serve is a reflection of your passion. One of my mentors told me, “Every time you cook for someone, you’re giving them a piece of your soul.” That philosophy has stuck with me throughout my career.
What’s the biggest challenge you’ve faced?
Burnout. The long hours and intense environment of a kitchen take a toll. Over time, I’ve learned to prioritize my health, delegate effectively, and find a better work-life balance.
How do you stay informed on industry trends?
I subscribe to the National Restaurant Association (NRA) newsletter, which keeps me informed on industry trends, sustainability practices, and the latest food service innovations.
Proof in the Pudding: Tackling Food Waste in the Kitchen
What’s your proudest achievement in reducing food waste?
Since implementing Winnow, we’ve reduced food waste by 35% in just one month. One of our biggest wins was tackling breakfast buffet waste. We found that we were throwing away hundreds of pounds of eggs and lettuce, so we switched to made-to-order breakfasts and reassessed our ordering process. The results were immediate and impactful.
What’s one key takeaway for chefs aiming to reduce food waste?
Look in your trash. Never assume anything. Track it, analyze it, and involve your team in finding solutions.
Creative Fuel
Where do you find inspiration beyond the kitchen?
I look to Gronda, an incredible platform where chefs worldwide share ideas, innovative recipes, and techniques. Additionally, I explore The Culinary Institute of America's (CIA) video library, which offers everything from insightful tutorials on knife skill to recipe ideas.
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