Zac Young Height, Age, Biography, Net Worth, Family

Biography:

Zac Young is an American pastry chef and television personality. He is best known for featuring on baking shows like “Top Chef: Just Desserts” and “Unique Sweets”.

Zac was born on November 18, 1982 in Portland, Maine. He learned how to cook through his grandmother. He went to Walnut Hill School for the Arts High school and then enrolled at the institute of Culinary Education. Prior to that, he worked some year as a costume designer.

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Early Life and Education

Zac Young was born in Portland, Maine in 1982 to Jonathan and Susan Lebel Young. His mother was a vegan who rarely baked, and Young has reflected that this absence of homemade baked goods sparked his desire to learn baking. His grandmother, in contrast, was a fantastic cook, and Thanksgiving celebrations became his favorite holidays, providing inspiration through food and family tradition.

From third through eighth grade, Young participated in community children’s theatre shows. He attended the prestigious Walnut Hill School for the Arts in Natick, Massachusetts. Initially working as a costume designer, he ultimately realized baking was his true calling. In 2003, he moved to New York City and enrolled at the Institute of Culinary Education, graduating with honors in 2006. He pursued additional training in France under Philippe Givre at Valrhona and Philippe Parc at Michel Cluizel.

Career Highlights

After graduating in 2006, Young secured a position at Thomas Keller’s Bouchon Bakery under Sebastian Rouxel and Richard Capizzi. That same year, chef Alexandra Guarnaschelli offered him the Pastry Chef position at her downtown New York restaurant Butter, where he spent four years developing innovative dessert programs.

Young’s national breakthrough came in 2010 competing on Bravo’s inaugural “Top Chef: Just Desserts,” finishing fourth. In 2015, he partnered with Gian Martinez and David Burke to create the PieCaken—a layered masterpiece combining pecan pie, pumpkin pie, and spice cake with cinnamon buttercream topped with apple pie filling. The creation became a sensation, leading to the PieCaken Bakeshop.

Young served as Corporate Pastry Chef for David Burke’s hospitality empire, earning a partnership stake in Craveable Hospitality Group. He has appeared on numerous Food Network and Cooking Channel programs including “Unique Sweets,” and is recognized as one of the country’s top pastry chefs.

Personal Life

Young is an openly gay member of the LGBTQ+ community who maintains a private approach to his personal relationships. His connection to his Maine roots remains important, and he frequently references his Portland upbringing when discussing his culinary philosophy. He continues to be active in the culinary world through events, demonstrations, and collaborations.

Early Life and Education

Zac Young was born in Portland, Maine in 1982 to Jonathan and Susan Lebel Young. His childhood was marked by a unique culinary motivation. His mother, Sue Young, was a vegan who rarely baked, and Young has reflected that food was not love in his household during his early years. Rather than discouraging him, this absence of homemade baked goods sparked a deep desire in young Zac to learn the art of baking himself. His grandmother, in contrast, was a fantastic cook, and Thanksgiving celebrations became his favorite holidays, providing inspiration and comfort through food and family tradition.

Young’s early passion extended beyond the kitchen. From third through eighth grade, he actively participated in community children’s theatre shows, developing a creative spirit and performance sensibility. This theatrical background led him to attend the prestigious Walnut Hill School for the Arts in Natick, Massachusetts, where he continued to nurture his artistic interests. Initially, Young worked as a costume designer after his time at Walnut Hill, but he ultimately realized that baking and pastry arts were his true calling.

In 2003, at age 21, Young moved to New York City to formalize his culinary training at the Institute of Culinary Education. He enrolled in their rigorous Baking and Pastry Arts program and graduated with honors in 2006. Eager to expand his skills beyond formal education, Young pursued additional training in France, where he studied under renowned pastry masters Philippe Givre at Valrhona and Philippe Parc at Michel Cluizel. These international experiences equipped him with advanced techniques and exposure to world-class French pastry traditions.

Career Highlights

Immediately after graduating from the Institute of Culinary Education in 2006, Young secured a position at Thomas Keller’s prestigious Bouchon Bakery, where he worked under the mentorship of Sebastian Rouxel and Richard Capizzi. This early opportunity at one of America’s most respected bakeries provided invaluable experience in high-end pastry production. In 2006, Young’s exceptional talents caught the attention of renowned chef Alexandra Guarnaschelli, who offered him the position of Pastry Chef at her acclaimed downtown New York restaurant, Butter. Over the next four years, Young established himself as a creative force in New York’s culinary scene.

Young’s breakthrough to national prominence came in 2010 when he competed on Bravo’s inaugural season of Top Chef: Just Desserts, finishing in fourth place. Following this success, Young expanded his career into restaurant development and culinary consulting. He created a celebrated donut revolution at Flex Mussels Restaurants, also operating two pop-up donut stores in Grand Central Station. Most significantly, in 2015, Young partnered with pastry chef Gian Martinez and collaborator David Burke to create the PieCaken—a layered masterpiece combining pecan pie, pumpkin pie, and spice cake held together with cinnamon buttercream and topped with apple pie filling. The PieCaken became an instant sensation, leading to the establishment of the PieCaken Bakeshop.

Beyond his signature creation, Young served as Corporate Pastry Chef for chef David Burke’s extensive hospitality empire, overseeing the pastry departments across multiple restaurants, hotels, and bars. His leadership and innovation earned him a partnership stake in the parent company, Craveable Hospitality Group. Young has also expanded his presence in media and entertainment, appearing on numerous Food Network and Cooking Channel programs.

Personal Life

Young is an openly gay member of the LGBTQ+ community. However, he maintains a notably private approach to his personal relationships and romantic life, choosing not to publicly disclose details about any spouse, partner, or dating history. This discretion reflects his professional focus and preference for keeping personal matters separate from his public career in food media and hospitality.

Young’s connection to his Maine roots remains important to him, and he frequently references his upbringing in Portland when discussing his culinary philosophy and approach to traditional American desserts. His transformative journey from a child who lacked homemade baked goods to a nationally recognized pastry chef speaks to his determination and passion for the craft. Young continues to be active in the culinary world, regularly appearing at events, demonstrations, and collaborations that showcase his expertise in pastry arts and his distinctive vision for contemporary American baking.

What is Zac Young’s net worth in 2026?

Zac Young: $1 million (2026 estimate).

What is Zac Young doing now?

Zac Young remains active in 2026.

How did Zac Young build their wealth?

Zac Young built $1 million through sustained career work.