News & Stories
Meet the Team: Zachary Chancey
Zachary Chancey’s love of cooking started as a young child, and he’s excited to continue his culinary journey at High Hampton. He runs the kitchen as the executive AM chef, bringing his love of food and creative take on classics to start guests off on the right foot for a great day at High Hampton.
What was most exciting to you about joining the High Hampton team?
The most exciting part about joining the High Hampton team to me was that we got the opportunity to restore a historic site. Not only do we get to do it in the beautiful mountain setting of western North Carolina, but the ability to see people’s faces when you bring a part of their past back to life has been very rewarding.
If you were staying at High Hampton as a guest for the day, what would you do?
If I was staying at High Hampton for a day, I’d start with an early breakfast then hit the trails. There’s so much beautiful scenery here and many ways to explore it. Planning a hike would be a great way to start. I would also have to take a dip in the lake, play a round of croquet and finish out the day at the driving range with a cold beverage.
What is one interesting thing team members and guests might not know about you?
I absolutely love pocket knives! My grandfather collected them and had a showcase in his living room when I was growing up. I used to always look at his display and think it was the coolest. However, in the last year or so I’ve really become obsessed! I very much appreciate the beauty and craftsmanship of them.
What is your favorite thing to do in your free time?
My favorite thing to do in my free time is spend it with my partner, who is also High Hampton’s beverage manager, Kelsey Hofmann. I also enjoy playing my guitar, tug of war with my dog and drinking a nice glass of whiskey on my porch.
If a cocktail/mocktail was inspired by you, what ingredients would it have in it?
I recently found out I’m 54% Scottish, so I’d have to say something with a nice peaty flavor. There would also be citrus in it because I like to use a lot of it in my cooking. I could definitely be a Penicillin cocktail!