BIO
Zach Keeshig is the Owner and Chef of Naagan. Born in Wiarton and raised in Owen Sound, he knew he wanted to become a chef at the age of 17, after a part-time job in a restaurant.
He went on to study at Georgian College for Culinary Arts Continuing to build on his culinary education, then to work in various restaurants across Ontario with many of the top chefs in Canada.
His time in the kitchens of places like Michael Stadtländer’s Eigensinn Farm (9th Best Restaurant 50 worlds best), Restaurant Pearl Morrisette (2 Michelin Stars, 1 green Star), Canoe (Michelin recommended), Enigma (1 Michelin Star), Langdon Hall (Michelin recommended) and Aska (2 Michelin Stars) has helped him fuse his Ojibwa cuisine with modern culinary techniques.
Zach's Impact
1,500+
Total meals provided
5,071
Lbs. of GHGs averted from the atmosphere
971,327
Litres of water prevented from going to waste
My Achievements
Fundraising Page
Updated Profile Pic
Added a Blog Post
Received First Donation
Halfway to Goal
Reached Goal
Thank you to my Sponsors
$107.82
Pat Dobec
$56
Jolanda Galassi
$28.43
Diane Gibson
Go team Naagan!!!
Our Team
Bob Blumer
Raised so far:
$347.24
Brandon Olsen
Raised so far:
$500.00
Chris Irving
Coulson Armstrong
Raised so far:
$55.66
Craig Wong
Raised so far:
$84.09
Danvee Kwok
Raised so far:
$96.86
David Schwartz
Raised so far:
$3,798.35
Eric Robertson
Raised so far:
$2,265.97
Eva Chin
Raised so far:
$328.14
Heidi Fink
Raised so far:
$524.33
Kenta Takahashi
Raised so far:
$136.32
Kevin Shawcross
Mark McCrowe
Raised so far:
$132.82
Mark McEwan
Raised so far:
$575.66
Marvin Palomo
Raised so far:
$250.00
Matt Basile
Raised so far:
$828.94
Michael Angeloni
Raised so far:
$55.66
Michelle Moraes
Raised so far:
$248.67
Miriam Echeverria
Raised so far:
$1,290.71
Ned Bell
Raised so far:
$56.86
Nuit Regular
Raised so far:
$1,467.02
Rob Thomas
Shane Chartrand
Raised so far:
$133.65
Shauna Godfrey
Raised so far:
$325.19
Steven Molnar
Raised so far:
$321.04
Vikram Vij
Raised so far:
$369.60
Zach Keeshig
Raised so far:
Coming to your restaurant in June - so looking forward to it. Thanx for supporting this Second Harvest initiative. Pat