The Practice
Cooking with real wood, a rich spirit & honor toward the ingredient.
My name is Zack & I run Motxo. I began cooking at sixteen in a Middle Eastern Mashawi in Detroit, then worked from busboy to sous chef at a Basque restaurant. Since then I’ve cooked in fine dining, private homes & events across western America. Motxo brings that story to Los Angeles: open fire, rich sourcing relationships and a passion to connect us to the land and one another.
