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CHEFS OF INTEREST
92
The PLAYFUL CHEF
DANIELLE TUFANO
Fresh ingredients and creative ideas make for unique and delicious dishes at
Zest Kitchen and Bar in Port St. Lucie, according to the owner and Executive
Chef Francisco Ixcoy Ajiataz.
BY WENDY DWYER
Growing up, children are often admonished
for playing with their food. But for Francisco
Ixcoy Ajiataz, owner and executive chef of
Zest Kitchen and Bar, playing with food inspired
him to become one of the area’s most noted chefs.
For Chef Francisco, cooking is more than a passion;
it’s also an exercise in creativity and fun.
“I like to play with my food,” he says. “When I
start making one dish, a hundred ideas come into
my head. It’s my favorite thing to do, and I love
what I do.”
Born in Totonicapán, Guatemala, Ajiataz’s biggest
dream, for as long as he can remember, involved
moving to the United States and capturing a bit of
the American dream. At just 20 years old, Ajiataz
realized the first part of his dream when he began
working as a prep cook in a Texas restaurant.
Prepping food fanned the tiny flame of his dream
and helped him realize that he had a gift to share.
Three years later, Ajiataz was an American citizen
living in Florida, where he met Tracy McLain, a
well-respected chef and owner of Ocean Bistro in
Stuart who became Ajiataz’s mentor. When the
bistro was sold, Ajiataz made such an impression
on the new owners, New York chef Dennis Collins
and a partner, that he quickly rose to become the
head chef.
In May, right in the middle of a worldwide
pandemic, Ajiataz opened Zest Kitchen and Bar in
St. Lucie West. In order to safely accommodate his
customers, he cut seating in half and gave patrons
plenty of room to spread out and enjoy his delightful
global fare, which ranges from Kobe Beef Sliders
and swordfish sandwiches to New Zealand Lamb
Chops and Duck Bacon Wrapped Sea Scallops.
The chef’s secret ingredient is making sure all of
his ingredients are as fresh and creative as his ideas.
“I try not to use anything frozen unless it is
absolutely necessary, and I think that because
everything is fresh ingredients and everything is
homemade here, it makes people happy and want
to come back.
“When people come to eat here, they tell their
friends about it, and I love that the word of mouth
brings people in and they all get to try the food.”
For Chef Francisco, the fresh and creative fare
served at Zest is a family affair.
“My mom and family help with the cooking and
I get to work with family and friends,” he says.
“Everyone having fun working together just sparks
my creativity to mix things up even more.”
Ajiataz feels like he is truly living his American
dream.
“I never dreamed I would be doing this; it is so
much fun.”
FRANCISCO IXCOY AJIATAZ
Restaurant: Zest Kitchen and Bar,
St. Lucie West Boulevard,
Port St. Lucie
Age: 36
Background/Training: Started as
a line cook in Texas and trained
under chef Tracy McLain, owner
of Ocean Bistro
Most popular dish: Swordfish
sandwich or dinner
Why I like being a chef: “I get to
work with family and friends, and
I love being creative with food
and cooking.”
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