Donald Zammit retired in 2017 after a successful 23-year career as a chef, fueled by a lifelong passion that began in his early years. Throughout his career, he worked in various esteemed kitchens, where he perfected his skills in building flavor foundations, mastering sautéing, exploring sauce-making, and balancing sweet and savory with fresh ingredients, often sourced from local farmers' markets.

As his culinary expertise grew, Zammit embraced using seasonal produce to enhance the freshness and quality of his dishes. His passion for cooking was matched by his love for travel, which took him across Western Europe. He explored the rich culinary traditions of England, Ireland, Scotland, Wales, France, Italy, and Malta, each enriching his understanding of food as an integral part of culture.

In England, he delighted in traditional dishes like humble pies and Beef Wellington. He also absorbed the culinary arts of France and Italy, incorporating their use of garlic, onions, herbs, butter, cream, and wine into his dishes. These experiences deepened his appreciation for the importance of quality ingredients in creating superior flavors.

Zammit’s travels extended to the Caribbean and Mexico, where he discovered vibrant new flavors and ingredients that further influenced his cooking. From stew chicken and coconut-infused seafood in the Caribbean to innovative taco variations in Mexico, each destination provided fresh inspiration.

Even after retiring from professional cooking, he continues to share his culinary creations with friends and family, bringing the flavors of the world into his kitchen. He also enjoys an active lifestyle outdoors, engaging in hiking, sailing, biking, and swimming. An adventurer at heart, he holds a scuba diver's certification and has experienced skydiving and heliskiing.

Donald Zammit dedicates his time to giving back to the community as a board member of the Edward H. Butler Foundation in Buffalo, New York. This foundation supports various causes and provides grants to enhance education and community development.

His educational journey began at Brooks School in North Andover, Massachusetts, culminating in a Bachelor of Science degree from the Rochester Institute of Technology in 2000. His life reflects a deep commitment to culinary excellence, exploration, and community service.