Zak Pelaccio

Zak Pelaccio

New York

About Zak Pelaccio

Chef Pelaccio, founding member of Fatty Crab and Fatty 'Cue, here at Fish & Game he departs from his Malaysian inspiration and runs with a local menu that showcases produce and ingredients from the Hudson Valley (the team also forages ingredients from the local surroundings).

My Venues


  • Best Chef Northeast (2016)
    James Beard Foundation
  • Best Asian Cuisine Book
    Gourmand World Cookbook Awards
  • Nominee for Best New Restaurant (Fish & Game)
    James Beard Foundation
  • Author
    Eat With Your Hands
  • Advisory Board
    Heritage Foods USA
  • Nominee: Magazine Journalism
    James Beard Foundation
  • Bib Gourmand (Fatty Crab)
    Michelin Guide

Where I Go Out

Behind the Scenes

You know we've hit the
"You know we've hit the jackpot, when we're selling out FAST of these Cornmeal Johnnycakes with Smoked Trout, Honey Butter and Caviar from @#WeekendLunchSpecial #RunDontWalk ! We're open for Lunch today at 12.30pm."
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If you've ever wanted to know
"If you've ever wanted to know how to make your own Vinegar, or nail a Quick Pickling? 👉This is your workshop. . Good news! My wife @fishgamehudson. For tickets for this unique experience, click the link in my bio. 💥👍🏼 . #alchemy"
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"Our Menu tonight, any
""Our Menu tonight, any night... began years ago." . The case for curing your own prosciutto: You must use really good quality meat. In this case, a Tamworth Pig. 🐷(Mild mannered, with a fine marbling throughout.) And as you know, it's really quite simple. Cut the meat, salt the meat, hang the meat ... and then flash to 18 months later... and this is me, slicing into our first dry-cured Ham. ❤️🍖👍🏼 . 📸 by @#Project258 . . . #cookbook"
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“Life itself is the proper
"“Life itself is the proper binge.” ~Julia Child . Join us! At my restaurant @fishgamehudson . Click link in bio for reservations. Price also includes a copy of Justin’s book, which features Julia Child, amongst others. . . #chefsofinstagram #justinspring 💥🐔"
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god knows how long it was aged
"god knows how long it was aged but it was a long time pheasant braise. before and after. Winter meals."
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At My Venues