Zachary Golper
Bien Cuit | New York
October 2019
Growing up in rural Oregon, Zachary Golper both craved and understood the connection between community and food. At 18, inspired by his mother and PBS cooking shows, Golper began training under the baker at a farm and mediation center. Following his passion, he continued learning at renowned bakeries across the country, including Seattle’s Bakery Nouveau with Coupe de Monde de Boulangerie winner William Leaman. After a formative stage with a third-generation pâtissier in Provence, Golper returned to the States to help open a Las Vegas casino with Chef Jean-Claude Canestrier. He then took on the East Coast, reinventing the bread program at Georges Perrier’s Le Bec-Fin in Philadelphia.
In 2011, Golper opened bakeshop Bien Cuit in the Boerum Hill neighborhood of Brooklyn. Since then, the bakery, which has added a location in Grand Central Market as well a wholesale arm and national shipping, has earned “Best of” nods from The New York Times, New York Magazine, Food and Wine, Saveur, and Bon Appétit. In 2013, Golper received a StarChefs Rising Stars Artisan Award and in 2015, he published his first cookbook, Bien Cuit: The Art of Bread. Golper was named one of Dessert Professional’s “Top 10 Bakers in the United States” and has been nominated for five “Best Baker” awards by the James Beard Foundation.
2019 StarChefs Chefs Congress Presenter
2013 StarChefs Rising Stars Award Winner
