Sous Chef Zac Hill of Union Ramen Bar puts a twist on a traditional Japanese staple using all-American staples like turkey and ham

About Sous Chef Zac Hill 

Born and raised in Fairhope, Alabama, by age 9, Zac Hill began cultivating his food hobby while cooking in his grandmother’s kitchen. Years later as a student at Tulane University, he entered the food scene through coffee, serving as a barista and a café manager. After a stint in a San Francisco kitchen, Hill returned to New Orleans and became inspired to reach beyond café fare and create full culinary experiences under the mentorship and guidance of Executive Chef Nate Nguyen of Union Ramen Bar. 

1 pounds ginger, sliced about ¼-inch thick 

3-4 leeks, dark green parts and roots removed, sliced lengthwise into quarters and washed 

1 piece of kombu, about an 8-inch by 8-inch in square

20 ounces dry noodles (2 ounces per serving) 

2-3 leeks, dark green parts and roots removed, thinly sliced and washed 

Eggs, as many as you and your guests like 

5-6 sheets of nori, thinly sliced into strips 

Honey-glazed ham seared in a skillet over medium heat just until the cut side of the ham begins to brown. Works well with leftovers ham from a holiday party!

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