Final Table: Bentonville - - Meet Zach Hassilev, World Seafood Champion

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Posted Mar 12, 2025

Final Table: Bentonville - - Meet Zach Hassilev, World Seafood Champion

Name: Zach Hassilev
2024 World Seafood Champion

Hometown: Anchorage, Alaska
Currently Resides: Fort Belvoir, Virginia

Social Media:
Instagram: @coastguardculinary

Designation: Professional Chef

Q: Tell us about your culinary journey. Who or what inspired you to cook?
A: I decided to pursue a culinary career during my senior year of high school. I spent one summer working in a pizza kitchen in Anchorage, Alaska where I first learned how to prep a station, portion ingredients, and be creative. Upon graduating high school, I visited Europe, where I was completely blown away by all the cuisines that I had never experienced before. I attended culinary school while working in multiple restaurants. I took a short break to go work construction in Nome & Fairbanks (Alaska). I soon returned to Anchorage where I worked as a broiler chef in a high volume popular Alaskan restaurant. By the time I turned 20, I was ready for a change. I enlisted in the US Coast Guard as a Food Service specialist. I quickly adapted the military lifestyle working as a chef on four different ships around the country, including Alaska & Hawaii. I found additional motivation and creativity when I moonlighted as a chef at a farm to table restaurant in Wisconsin; focusing on seasonal local ingredients. I then found myself serving the district commander in Juneau, Alaska where I re-discovered my love for fresh Alaskan seafood and honed my craft as a private chef. I now serve in Washington DC, as the Executive Chef of DHS. My love for cooking has been fostered by those around me. Cooking for crewmembers and senior officials from all over the world has helped me develop who I am as a chef and as a person.

Q: How long have you been cooking?
A: 20 years

Q: How many times have you competed at WFC?
A: First time

Q: What categories have you competed in at WFC?
A: Seafood

Q: What motivated you to get into Food Sport?
A: I wanted to challenge myself. I have been working mostly independently as a chef. I really wanted to see what I was capable of, as well as to be inspired by other chefs.

Q: How would you describe your experience in Indianapolis at WFC 2024 and being named a Champion?
A: Absolutely surreal. While it was gratifying to see myself challenged and come out on top, I found it very humbling, as I am my own worst critic.

Q: What is your favorite WFC memory/experience as a competitor?
A: Getting to talk to other people who are passionate about what they do. The level of pride they have in themselves is inspiring and infectious.

Q: What would a Final Table victory mean to you? Any ideas on how you would spend/invest your winnings?
A: It would mean the beginning of something I would have thought unachievable. Not only would this mean I am as good as I think I can be, but also it opens so many doors. I would certainly invest it in a way that allows me to continue to exercise my skills and get better, but also have a future when I can retire from active duty in 4 years.

Q: Any advice for folks considering entering the WFC Kitchen Arena in the future?
A: Cooking is a skill that is judged subjectively. You won't know until you try!!

Q: Tell us an interesting fact that few people know about you:
A: My grandfather was a successful folk musician and an inspiration to me as a chef and as a father.

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Final Table: Bentonville - - Meet Zach Hassilev, World Seafood Champion

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