Yes, cooking at home has become a recent hobby. In 2014, I was fortunate to live and work in Northern California’s Napa Valley, An interest in healthy eating and farm to table food is a huge trend throughout the area. My colleagues – who are like family, are “foodies.” We would get together for business meetings and when it came time to eat, we would utilize the internet to lead us to a restaurant in the area we all thought would be interesting. Once we began eating, we would attempt to figure out what the recipe might include, then attempt to make the dish at home.
This new hobby of cooking at home all began in unison as Zach founded and started The Spice Guy business which naturally led me to use The Spice Guy products exclusively when cooking. Zach was a tremendous resource for me to use while learning this trend of home cooking. In addition, the television cooking shows, colleagues, internet and self-experimenting have all assisted in shaping personal cooking skills.
What was Zach like as a child?
Oh my, this is a question that can place me in a compromising position. Zach entered into this world as a pistol and continued that pattern of behavior until about the age of 12. He was an extremely competitive individual, only accepting winning as a possible outcome. A few of the significant events that impacted Zach into becoming the individual he ultimately is today are the high school that he attended, a horrific vehicle accident and his initial move from the Midwest to Colorado.
Zach’s high school experience was at an institution well-known for cultivating and intellectually developing boys into young men as future leaders with a conscience and zest for being good examples to others and treating people properly.
His car accident also played a pivotal role as he sustained major head trauma which altered both his personality and behavior. Zach became interested in completely different activities and personal growth. He began to explore and study music, ultimately learning through self-teaching to play multiple instruments and dabbled with writing and creating his own songs. The positive that came out of such an awful experience matured him and proved the realization as to how precious life is.
Finally, Zach’s relocation from the Midwest to Colorado brought tremendous growth in him. He was 19 and just finished his first year of college. We were living together, and he called me on the telephone to say he needed to talk to me. I thought, “Oh, no! What has he gotten himself involved with?”
Zach asked me if he could quit school and move to the Denver area to pursue some type of avenue in snowboarding. During the discussion, I asked what his short and long-term goals were. Zach pleasantly surprised me with what was a five-year plan. He was going to quit school for one year and spend his time carving down mountains while finding a way to make some money to support himself. Zach successfully executed his plan, achieving the opportunity to share his snowboarding skills throughout the United States, Europe and Asia. He also returned to college after a one-year hiatus to complete his Business Degree and was elected to be the student speaker for his graduating class ceremony.
What did you think when he told you about starting his own business?
Zach was working in the restaurant business, upon college graduation, he thought he would pursue other industry opportunities, He went for an interview and was offered a position, around that same time he learned of the chance to startup The Spice Guy. Zach oftentimes speaks of starting The Spice Guy with $50 in his pocket. Well, the truth be known, he needed to borrow the $50 from me.
We discussed The Spice Guy at length. Many issues were important. However, the most relevant considerations were having a passion for what he was going to be doing, servicing his client base to his best abilities and to ensure treating all people properly.
If you know Zach, these are three very strong attribute he possesses. Zach knew starting his own business would be a challenging endeavor. I believe it reverts back to his core being of competitiveness and a strong desire to win. He has dedicated many long days, nights, weekends and worked diligently to achieve what he has accomplished so far. Zach will be the first one to tell you it is The Spice Guy team that has propelled The Spice Guy vision to its current market position. Ultimately, Zach has had his entire family’s support in starting his own business. There will be many more obstacles to navigate, ideas to implement and goals to achieve.
What are your favorite spices from The Spice Guy? How do you incorporate them into things you make at home?
The Spice Guy spices get used in every meal made at home from basic spinach salads to complicated dinner dishes. Most of the time, the spices get used based on taste and smell. If the spices pass those two basic tests – they get used! If not, Zach receives a text message for consultation.
What has Zach’s business adventure taught you about cooking?
Zach taught me that although there are basic principles to follow per recipe, it is alright to get creative. Afterall, you the cook are going to partake in eating the food and are the ultimate judge. The other aspects are to enjoy what you’re cooking, taking the challenge of making your food taste unique and having it be a fun experience.
Zach became a father last week. Do you have any advice for him? How do you think he will be as a father?
This is the favorite question of the article. Zach and his wife Randi have become new parents of a beautiful baby girl born June 7 named Parker Rose. The most important advice to both parents is to love Parker Rose with every element of your heart and soul.
For Zach specifically, protect your daughter and treat her mother properly. Be there! Find a life-work balance and always remember business is important, however, your family is always the first and most important priority.
Make it fun for Parker Rose, lead and teach by example throughout her entire life. Make certain to instill solid manners and ensure she is courteous and respectful. Make certain she knows how important it is to treat others properly. Subject her to new experiences, smile, laugh and be happy. Make her proud that you are her father.
There is absolutely NO doubt Zach will be an outstanding father. He has had great examples to witness and learn from, led by his incredible grandfathers, father-in-law, step-father, accomplished uncles, close cousins (some cousins taught him what not to do), friends, a super-strong single mother, sister and, of course, the ultimate spice in Zach’s life…
While we love selling spices online to home chefs, we will never forget where we started — in person, with restaurants. What began as a few wholesale spice orders to restaurants in the Rocky Mountains has grown to more than 400 restaurant partners across the country. We’re inspired by these chefs every day, so we figured it’s only fair to share them with you so you can be inspired in your own kitchen too.
Dana Rodriguez, Co-Owner & Chef — Work & Class
If you know Denver food, you know Dana Rodriguez. This powerhouse is the co-owner and executive chef of Work & Class. She’s been nominated for the James Beard Award for Best Chef Southwest twice, and she and her partners (Tabatha Knop and Tony Macaig) are on their way to open Super Mega Bien next door this May. We’ve been working with Dana for more than a year now, and we can’t wait to help supply spices for Super Mega Bien this summer.
Why do you choose to work with The Spice Guy?
I met Zach while doing Denver Five because he was donating all of the spices to the dinner and we hit it off immediately. I really love what he does. The most important thing to me is supporting local businesses with organic products. He just does the right thing. He’s the best source for restaurants when you need something that’s hard to find. Lots of suppliers only offer what they have, but Zach is happy to go out and look for things. I think it’s fun for him.
What TSG products do you incorporate into your dishes?
Oh wow, a ton. The things we use most are the creole and cajun spices. He has powders from South America that you can’t find anywhere else. Yes, other people have Oaxacan peppers, but I have to wonder how long they’ve been sitting around. I don’t with Zach. And, the blends he makes are great for the menu that we serve here.
What do you wish more people knew about using herbs and spices?
To me, like with anything else, it’s important to know the source. Even with spices. You should treat all ingredients with respect. They don’t need chemicals to be great. It’s important to buy from people who are promoting that.
And, if I could get home cooks to try something new, I’d point them to Oaxacan peppers. People hear peppers and assume they’re going to be spicy, but they’re flavorful. Some are sweet, some are smoky. I want people to taste and try other things that help them realize not all peppers are spicy.
What are you most excited about right now?
The most important thing on my mind right now is opening Super Mega Bien. It’s going to be a pan-Latin dim sum place, with small plates inspired by countries across Latin and South America. We’re going to have the opportunity to change the menu all the time, and we’re never going to run out of inspiration with all of those countries. There will be small plates and family-style options. Like a lecon (half pig) with plantains and rice to share as a group.
At Work & Class, we try to make a difference in the industry with how we source and how we treat our employees. We want to open another restaurant to keep going and give our Work & Class team an opportunity to grow. We have people that have been with us for 10 years, and we’re excited to give them new opportunities.
Is there a better way to round out Perfect Burger month than to ask the Colorado pros to share their secrets? We don’t think so.
We asked five chefs behind some of our favorite burgers in Colorado to tell us their top burger tips — from choosing meat and seasoning to grilling and topping. As you’ll see, there are some common themes to note in here to reach burger nirvana. And, if you do, tag us on Instagram using #TheSpiceGuyCo.
Thanks to these chefs (all Spice Guy customers!) for sharing their tips with us today:
“Buying local meat is key: It tastes great, it isn’t traveling far and it isn’t frozen. Also patty your own burgers. It’s easy to buy the burgers in the packs that are already prepped, but if you do it yourself, the fat is distributed evenly and you can control the size, which will help you hit the perfect temperature.”
– Derek Baril, 5280 Burger Bar –
“Keep it fresh, not frozen. And remember happy cows making happy burgers.”
– Spencer Gary, Vesper –
“Start with the right quality of meat!”
– Andrea DeShano, Midwestern Saloon –
“First, get quality meat! We source form Western Daughters and use grass fed grass finished beef.”
– Caitlin Allison and The American Grind team –
“It all starts with the meat. Go for high quality and local. I love Carter Country Meats.”
– Nate Singer, Blackbelly –
Season Smartly
Burger from Midwestern Saloon
“Season the burger liberally with The Spice Guy dankness! Then let sit for at least 15 minutes after rubbing it in.”
– Nate Singer, Blackbelly –
“Don’t forget the best seasoning!” <- (p.s. they use Perfect Burger!)
– Andrea DeShano, Midwestern Saloon–
Don’t be scared to season properly.”
– Caitlin Allison and The American Grind team–
“Make sure the buns are great quality, and, for a simple seasoning try a little mustard seed, salt and pepper. They go a long way.”
– Spencer Gary, Vesper –
Practice Patience
Burger from American Grind
“Another tip is to season your grill and get it hot before you put the burgers on. Twenty minutes before you plan to cook, turn on the grill and season it with oil or even fat. This will put perfect marks on your burgers.”
– Derek Baril, 5280 Burger Bar –
“Don’t press your patties on the grill. Let the grill do the work for you.”
– Spencer Gary, Vesper –
“Avoid squishing the burger or flipping too often. That’s key. Then, have patience and let it rest.”
– Andrea DeShano, Midwestern Saloon –
“Pre-heat your grill to med-high. Grill burger on one side until you see the top of the burger start to crack and bleed just a little then flip it, top it and let the cheese melt. That seals in the juiciness. It usually takes around 8-10 minutes total for the perfect one.”
– Nate Singer, Blackbelly –
“Don’t ruin the good meat by smashing it! Let the juices stay there and add to the deliciousness! Only flip the burger once.”
– Caitlin Allison and The American Grind team –
Bonus – Top It
“Be creative with your burgers, get crazy think of your favorite ingredients and use your burger patty as a vehicle. From Guacamole to Kim-Chi,Sriracha, and Green Chili. Using different cheeses and sauces can really make your burger special.”
– Derek Baril, 5280 Burger Bar –
It’s been a busy couple of weeks for The Spice Guy team. Not only did we move into a new space (photos and details coming soon!), we’ve also had some exciting invitations come our way — the FOX31 KDVR.com morning show and a nomination for the Ernst & Young regional Entrepreneur of the Year award.
Here’s how it all shook out.
Fox 31 KDVR Morning News
This week Zach was invited to join the Fox morning show team to talk about The Spice Guy and share some recipes for the summer. He cooked some salmon on air using our newest blend — French Kiss — and started cooking a beet salad before they ran out of time! See the full video below – and watch out for that beet salad cliffhanger at the end. We promise to share the recipe soon.
Ernst & Young Entrepreneur of the Year Nomination
A few weeks ago, Ernst & Young approached Zach to let him know that he’s been nominated for their Entrepreneur of the Year award for the Mountain Desert region and encouraged him to complete the application process — including an interview and cocktail hour that he and his wife Randi attended (pictured above with the upcoming #SpiceSpiceBaby in tow!)
Zach explained the process to us.
“The application process was actually kind of lengthy compared to what I thought it was going to be,” he said. “They honestly do vet out these companies that they choose really well and they want to make sure that you’re running good business and that it’s not just all smoke and mirrors.”
Although there’s some tough competition, we’re rooting for Zach while also recognizing what an accomplishment it is to even be nominated.
“I’m honestly still so surprised when anyone nominates me for anything,” he added. “What I think most people don’t realize is that 3.5 years ago we were working out of our garage. Just trying to figure out how we could deliver all of these spices out of the back of a 4 door Subaru Impreza. It’s not very often that I take a step back and look at everything we’ve built as a team over the last few years, but this kind of nomination really does that for you and forces you to look at what you and your team have built. Ultimately, I think it left me feeling proud that all the hard work that the team and I have put in is starting to pay off.”
Keep your fingers crossed for Zach – we’ll find out about the winners in a few weeks! As always, thanks for your support.
You asked, we answered. We’re back with more recipes to get you inspired in the kitchen this summer.
To kick things off, we’re making a little something with June’s featured spice blend — Perfect Burger! If you missed the memo to grab it before the beginning of the month, click here to catch up.
We share tips for cooking a more traditional burger later this month, but we thought it’d be fun to kick things off with a vegetarian-friendly black bean burger. Or, in this case, the perfect black bean burger.
There are only FIVE ingredients in this pattied piece of perfection because the Perfect Burger blend can carry most of the flavor weight. You can even premake these on Sundays for the ultimate summer meal prep recipe.
These easy black bean burgers are quick and only use 5 ingredients! Using our Perfect Burger blend, you’ll never make any other black bean burgers again.
I'm Zach. In 2013, I started selling spices to restaurants in Colorado. Today, THE SPICE GUY is growing faster than I could have imagined. This blog is where our team shares recipes, tips, interviews with influential food folks and more.
