About the Chef: Zach Ratner

Zach’s cooking journey started in his parents’ New York kitchen — helping alongside mom and dad. From there, it simmered through years of late-night Food Network binges (the remote was lost, but honestly, he didn’t mind), and took shape through travel, family dinners, and a lifelong obsession with food that makes people feel something.

While studying abroad in England, Zach accidentally started a supper club. What began as feeding a few hungry international students turned into a weekly ritual: family-style meals, too much wine, too many whiskeys, and late-night playlists that got way too emotional. Somewhere in all of it, he realized that food could turn strangers into chosen family — and that clicked. That feeling is the heart of Plum Peach Supper Club.

Now based in Austin, Texas, Zach runs Plum Peach Supper Club with his fiancée Maia by his side — bringing people together around seasonal, chef-driven meals that are thoughtful and meant to be shared.

Zach’s cooking leans into what’s fresh, intentional, and a little surprising — whether that’s introducing guests to a flavor combo they’ve never tried or reimagining someone’s all-time favorite dish. He also brings over five years of experience in the wine and spirits world, plus WSET training, which means every course gets a creative wine pairing

At the end of the day, Zach cooks to create connection.

"Food may not be the answer to world peace, but it’s a start." — Anthony Bourdain

That’s the spirit behind Plum Peach Supper Club.

At Plum Peach Supper Club, Zach’s cooking is seasonal, instinctive, and personal. It’s not about fancy techniques or rigid rules—it’s about flavor, timing, and making food that actually means something. Sure, there’s inspiration from modern American and European styles, but the real guide is whatever feels right that day. Think: fresh, playful, a little nostalgic, and not afraid to mix things up.

You’ll find dishes built around what’s good right now—maybe charred peaches with herbs from the garden, a sweet corn raviolo swimming in brown butter, or just a perfect tomato with olive oil and flaky salt. Menus change every time, often shaped by what a guest mentions on the RSVP form, a seasonal ingredient that can’t be ignored, or a memory someone brings to the table.

The kitchen has a rhythm—focused and thoughtful, but always leaving room to pivot. Zach plates just a few steps away, usually with a glass in hand, ready to tell you what’s in the dish and why it ended up there. It’s not a show. It’s just dinner.

Meals usually run three to five courses. Everything’s plated individually, but the vibe is shared. Each dish comes with a wine pairing—nothing too fussy, just bottles that taste good and have a story. The kind of dinner where you’re talking wine one minute and favorite snacks from middle school the next.

At the end of the day, Plum Peach Supper Club isn’t just about the food. It’s about bringing people together—making space for conversation and connection.