Chef John Zenk - Culinary Center Instructor
Chef John Zenk, CEC ®, CCA ®, AAC® - Your Culinary Catalyst With 25 years of experience in research and development, contract foodservice, and culinary leadership, Chef John Zenk, known as Chef JZ, brings a wealth of expertise to the culinary world. His journey began in business-to-business and retail sales before he pursued his passion for cooking. A graduate of Cincinnati State (Midwest Culinary Institute), Chef Zenk holds prestigious certifications from the American Culinary Federation (ACF) as a Certified Executive Chef (CEC ®) Certified Culinary Administrator (CCA®) and was inducted into the American Academy of Chefs (AAC ®). He has served on the ACF Greater Cincinnati Board for 12 years as President and Vice President and is an active member in the Research Chefs Association (RCA). Chef Zenk has excelled in culinary leadership and product development with notable regional brands, including Frisch’s Big Boy, Skyline Chili and Procter & Gamble foodservice Outside of his culinary pursuits, Chef John is a proud pet parent to rescue dogs. Violet and Marty who are “French” and have four paws. Let Chef JZ be your catalyst for culinary excellence!
Upcoming Classes by Chef John Zenk
Get Veggy with French Cuisine
February 19, 2026DLM Mason
Celebrate the flavors of France with a vegetarian twist! Chef John Zenk will show you how to prepare a vibrant Niçoise Salad, a rich Mushroom Bourguignon, creamy Dauphinoise Potatoes, and a refreshing Lemon Posset with Biscotti. Along the way, you’ll learn essential techniques for building flavor, mastering dressings, and creating indulgent yet plant-forward dishes. Enjoy the feast and discover just how delicious French vegetarian cuisine can be.
22 Seats Left
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Comforting and Hearty Flavors for the Season
March 19, 2026DLM Mason
Celebrate the season with Chef John Zenk in a flavorful dinner class featuring fresh, vibrant dishes. You’ll start with a bright Beet, Orange, and Arugula Salad followed by a silky Cauliflower Soup with Sultanas and Crispy Capers. Then learn to prepare a tender Pot Roast finished with Pistachio Salt. For dessert, enjoy a rich Bittersweet Chocolate Pudding to complete the meal. Raise a glass with a perfectly paired beverage to finish the evening.
32 Seats Left
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The Art of Weekend Brunch
April 12, 2026DLM Mason
Join Chef John Zenk for a cozy Sunday brunch class celebrating fresh, comforting flavors with a gourmet twist. You’ll start with a bright Bruschetta topped with fresh fruit, yogurt, and honey, then enjoy the savory elegance of Baked Eggs and Mushrooms in Ham Crisps. Continue with tender Asparagus finished with a silky Blood Orange Hollandaise, and end on a sweet note with a warm Banana Coffee Cake with Chocolate Chip Streusel. Chef John will share simple techniques to elevate your brunch and make every gathering feel special.
32 Seats Left
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Paris in Springtime
April 23, 2026DLM Mason
Join Chef John Zenk for a charming dinner class celebrating comforting French flavors with an elegant twist. You’ll begin with warm, airy Gougères, enjoy the bright simplicity of an Orange, Olive, and Fennel Salad, and learn the classic technique behind rich, slow-braised Coq Au Vin. The evening ends on a decadent note with a silky Chocolate Mousse. Chef John will share approachable French techniques to bring a touch of Parisian warmth to your spring cooking.
28 Seats Left
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Flavors of the Italian Countryside
May 14, 2026DLM Mason
Join Chef John Zenk for an Italian themed cooking class that brings the flavors of Italy’s coast and countryside to your kitchen. You’ll explore a bright Insalata di Frutti di Mare, a comforting Italian Minestrone Soup, tender Braciole with fresh Pappardelle, and a light, citrusy Lemon Ricotta Cake. With simple techniques and classic Italian touches, Chef John makes it easy to bring authentic Italian warmth to your table.
28 Seats Left
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Host your next private event with us!
About Private EventsCulinary Center Class Cancellation & Registration Policy
Culinary Center class registrations may be cancelled up to 7 days prior to the scheduled class date to receive a full refund, with proper notification. Cancellations made with notification after the 7-day deadline are eligible for credit toward future culinary class registrations if notification is given prior to the day of a class. If you are unable to attend any class, you are welcome to send a substitute in your place. To give proper notifications for a cancellation or notice of a substitution, please contact the culinary center location where your class is taking place. Any no-call, no-show participants forfeit refunds or class credits. The DLM Culinary Center reserves the right to cancel a class, when necessary, due to inclement weather, emergencies, or insufficient enrollment, and may also substitute instructors or food items when required. In the event that a class is cancelled, registered students will receive a full refund or credit, as applicable.
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