Love and Lobster Coastal New England Weddings

With his zippy one-liners and penchant for edible glitter, Zac Young has quickly become a fan favorite on the hit Bravo TV show Top Chef: Just Desserts. The native Portlander, one of six remaining “cheftestants” on the reality show, has dazzled viewers with his kicked up comfort foods, from caramel corn with bacon to a fried whoopie pie served with chamomile ice cream and Asian pear.

When he’s not competing as part of “Team Diva,” a three-member alliance on the show, Zac heads up the dessert menu at NYC’s Flex Mussels as the restaurant’s executive pastry chef. He also puts his signature culinary style — using classic French techniques to dress up favorite American desserts — to use for weddings, creating unforgettable desserts for couples’ most memorable days.

Fresh off his appearance at Portland’s Harvest on the Harbor food festival, Zac was kind enough to share with us his thoughts on the show, reflect on his Maine upbringing and serve up tips for planning your wedding confections.

L&L: Now that Top Chef Just Desserts has finished taping, how do you feel about the experience?

ZAC: Really positive!!! It’s so great to watch. Despite our differences, I think we all really enjoyed each other. What a talented group of chefs!!!!

L&L: What was a favorite moment along the way?

ZAC: We laughed a lot. My favorite memory was outside the “Tar Pit” restaurant in episode 2. [Contestant] Yigit and I started a dance off, pole dancing on the parking meters. You can guess who won.

L&L: How has growing up in Maine shaped your culinary approach?

ZAC: Every day I walk into work at our seafood restaurants, Flex Mussels, I feel like I’m back home. My desserts are fun spins of the sweets I remember eating during the summer as a kid. Whoopie pies, fresh hot doughnuts, and peanut butter fudge. I’ve grown up, and so have the desserts, but they are rooted in childhood memories.

L&L: Which restaurants or activities do you make sure to hit up when you’re back in town?

ZAC: A brisk walk around Baxter Boulevard with my mother. Growing up we would always go there. I’d ride my bike as she ran. It was our time together. That small body of water must have heard so many life lessons.

L&L: What are some of the most memorable desserts you’ve created for weddings and events?

ZAC: I’m currently working on the logistics of frying doughnuts to order at a 300-person wedding. Flex Mussels is the couple’s favorite restaurant, ordering the doughnuts for dessert has been a tradition of theirs since they started dating two years ago. They have not found a dress or rings — they decided on doughnuts first! Also, when photographer Emilie Sommer got married in St. John, I overnighted 100 peanut butter and jelly bonbons in a cooler packed with frozen peas.

L&L: What advice do you have for couples planning desserts for their weddings?

ZAC: Be adventurous, but be specific. There are many more personal options than a classic wedding cake. What did you two eat on your first date? Is there a dessert or bakery that you both love? Favorite candy? All of these can be woven into your reception to make it that much more personal. Just make sure you communicate your wants and needs to you planner and the chefs.

L&L: Best marriage advice?

ZAC: Still waiting to legally get married. I’ll let you know then.

L&L: Song most likely to get you on the dance floor at a reception?

ZAC: “Sweet Caroline.” People of every age shout out the “bum bum bum!”