Discover the Culinary Visionary Redefining Dining at San Diego Zoo | San Diego Magazine

Imagine attending a dinner at the San Diego Zoo that serves dishes like Wagyu beef with edible candles made from tallow. This isn’t just a fancy pop-up; it’s part of a unique culinary experience at the zoo, thanks to executive concept chef Zaz Suffy. She’s not only responsible for special events but also manages a massive pastry operation that caters to over four million visitors annually.

Suffy’s journey began in Tijuana, where she grew up in a family that loved cooking. She learned her craft at Grossmont College and later at Le Cordon Bleu, focusing on baking. But instead of sticking strictly to pastries, she expanded her skills in various kitchen roles at notable places like Dodger Stadium and Disneyland. When the pandemic hit, she returned home and discovered her passion for team environments, prompting her to take a job at the zoo.

On her first day, she stepped in as acting executive chef when the previous chef went on medical leave. Now, she oversees 12 restaurants and 17 kiosks filled with diverse menus. Suffy estimates that the zoo serves around 25,000 people daily, showcasing a variety of choices, from burgers to gourmet dinners. Her culinary creativity shines through in playful dishes, like a vegan version of duck confit made with jicama “bones.”

Suffy is also focusing on expanding the zoo’s food options. She’s revitalizing places like Busy Bee Cafe into a smashburger concept and introducing fresh eateries, including Rex’s Donuts, featuring creative flavors and homemade pastries. “A dedicated team is crucial for maintaining quality,” Suffy says. Every day, her confectionary crew arrives at 4 a.m. to prepare donuts from scratch, showing their commitment to freshness and flavor.

Food trends are evolving, and the zoo’s dining experience reflects a bigger movement. According to a recent survey by the National Restaurant Association, nearly 86% of consumers say they want more adventurous and innovative food options when they dine out. Suffy’s whimsical dishes align perfectly with this desire for creativity and excitement in dining.

In a world where food can often feel mundane, Suffy’s innovative concepts at the zoo turn dining into an adventure. “I never thought I’d be here, but it’s been a blessing,” she reflects. It’s clear that her passion drives not only her success but also the joy of the many guests who get to enjoy her culinary creations every day.

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