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Zak Pelaccio is the Executive Chef at 5 Ninth and Fatty Crab in Manhattan's Meatpacking District. The two restaurants reflect the distinctive facets of his culinary education and experience. The eclectic European menu at 5 Ninth showcases Pelaccio’s classical training at the French Culinary Institute, where he graduated first in his class, followed by stints at The French Laundry with Thomas Keller and Daniel with Daniel Boulud. The menu also reflects his travels across Western Europe.

At his more recent endeavor, Fatty Crab, located just around the corner, his Southeast Asian menu with a spotlight on Malay cuisine reflects Pelaccio’s time spent traveling and cooking in Asia before he even started culinary school. He worked as a cook for half a year at Seri Melayu in Kuala Lumpur, Malaysia, and in the Thai kitchen of the Westin Hotel in Chiang Mai, Thailand.

Prior to opening 5 Ninth, Pelaccio earned recognition among New York's foodie insiders at the Chickenbone Café in Williamsburg, Brooklyn. He is an active member of Slow Food and is on the advisory board of Heritage Foods USA, which focuses on preserving rare breeds of animals indigenous to the United States.

A graduate of the University of Vermont, Pelaccio held a number of positions in the food industry before pursuing a career as a chef. He ran his own food software business,, trained as a manager and purchasing agent with the Myriad Restaurant Group (owners of Tribeca Grill, Montrachet, and Nobu), and was a scriptwriter and field producer for TV Food Network’s “Dining Around.” Most recently, Pelaccio has taken on the added role of consulting chef for 230 Fifth, a rooftop bar lounge and private party space in the Flatiron District.

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