IN THE KITCHEN
THE PLAYFUL CHEF
DANIELLE TUFANO PHOTOS
BY WENDY DWYER
Francisco Ixcoy Ajiataz, owner of Zest Kitchen and Bar, emigrated from Guatemala as a young man in pursuit of the American dream.
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.
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Port St. Lucie Magazine 33