Dave Zino

Dave Zino
Did you know?

In November 2007, Drovers, America's beef business source, featured Dave as the "Dean of Beef University."

Dave Zino
Dave's Featured Recipe
Mojo Beef Kabobs

Click here for recipe

As Executive Chef for the leading food authority on beef and veal, Dave Zino is the culinary spokesperson for the organization. He is responsible for concept development, ideation and recipe development; working closely with the Checkoff-funded Culinary Services program. While developing concepts and recipes for both the retail and foodservice industries, Dave also works very closely with the Checkoff-funded Beef Innovations Group in evaluating and developing new beef products.

In his role as Executive Chef, Dave wears many hats that run the gamut from industry expert, to public speaker, to writer and television personality. As the culinary authority on beef, Dave helped launch Beef U: A Foodservice Guide to Beef, a comprehensive, in-depth and customizable “train the trainer” program designed to provide the foodservice industry with the latest beef product information and knowledge. Dave also assisted in revising the award winning publication Creating Crave: A Professionals Guide to Flavor. He also contributed to the recently published The Healthy Beef Cookbook.


An excellent public speaker and dynamic on-camera personality, Dave is frequently quoted on television and in print.  In May 2007, he appeared on the popular Food Network program “Unwrapped” as part of their “On The Grill” episode on making the perfect burger. In 2009 he appeared on Healthy Flavor of America, a public television cooking show. In addition, Dave travels the country giving presentations on beef to universities, professional organizations, culinary schools and industry groups.

Dave’s writing has been published in Food Product Design and also appears in “An Integrated Approach to New Food Product Development.” He wrote the chapter entitled, “The Right Preparation Technique,” which focuses on meeting consumers’ needs with fully tested products and recipes that really work. In 2004, Culinology magazine chose Dave as their “Featured Chef.” In 2008 Beef, Meat & Deli Retailer and Progressive Grocer magazines featured articles on Dave and the Culinary Services team.

Dave holds a Bachelors of Science Degree from Illinois State University and has earned three culinary certifications from Kendall College. He is a member of the Research Chef’s Association and the International Association of Culinary Professionals.


Follow @zcooks on Twitter where Chef Dave shares daily tips and tidbits.

Latest Recipes

Filet Mignon with Herb-Butter Sauce and Mushrooms

The 50 percent of Americans who think filet mignon is the best way to say I love youwill fall in love with this Filet Mignon with Herb...

(1 Votes)

Spicy Five-Pepper T-Bone Steaks

Bet you didn’t know that a juicy T-Bone steak is one of the 29 Lean Cuts of Beef. Turn up the heat with coarsely ground mixed peppercorns...

(1 Votes)

Mojo Beef Kabobs

Cut a lean beef top sirloin steak into 1-1/4 inch pieces and season with pepper. Or opt for pre-cut lean beef cubes from the grocery stor...

(1 Votes)

Mushroom Merlot Burger

Use 95% lean ground beef for a protein packed meal. Portobello mushrooms and red wine are umami-rich ingredients that complement the natu...

(1 Votes)

Steak with Ginger Plum Barbecue Sauce

This Asian-inspired lean beef dish is brought to life through the power of umami. A dash of soy sauce added to the zesty, sweet marinade ...

(1 Votes)

Grilled T-Bone Steak for Two

Like any good relationship, the T-Bone is the perfect blend of two, in this case two of the most prized cuts of beef—the top loin and the...

(1 Votes)
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