Stellar Hospitality Stars Chef Zach Kell at Upscale Seafood Joint

Chef Zach Kell is passionate about the booming downtown Canton dining scene and the success of his restaurant Goin’ Coastal, the first, he points out, to serve 100 percent sustainable seafood on the East Coast.

Chef Kell considers the fresh fish at Goin’ Coastal the restaurant's signature offering. Sustainably sourced and of the best quality, the daily fish selections are what his customers ask for above all else.

A wide variety of fish is prepared in a multitude of ways, suited to your liking. The menu at Goin’ Coastal sells evenly across the board, and everyone can enjoy what this downtown business has to offer.

In addition to the daily fish offerings, the shrimp and grits, the fresh oyster selection, and carefully crafted cocktails shine in the historic setting.

Sincere, humble hospitality is the thinking behind Zach’s philosophy on dining. “You have to really care about what you’re doing. If you put the guest experience at the top of your list and take care of the people who work for you, you have the keys to success,” the chef owner points out.

The enthusiasm for quality food and dining experiences from the people who call Canton home are what keeps Zach driven to start more restaurants in downtown. He now owns three, including Downtown Kitchen and Queenie’s Southern Restaurant and Bar.

Zach explains that the bones of the downtown make Canton unique and special, and he is excited about the revitalization efforts to enhance what already exists here. The dining district is composed of restaurants like Goin’ Coastal that are quality, locally owned, chef-driven business.

“People are born to do this business, and I feel like I was. From a hospitality standpoint, from a work-ethic standpoint, from a passion standpoint,” Chef Kell shares.

The well-respected chef started his first restaurant job at Little Caesar’s pizza when he was fifteen years old. Immediately, his love for cooking was sparked. Early on, he transitioned to other paths, but always felt a pull back to the restaurant business. In his mid-twenties, he wanted to take his culinary journey to the next level and enrolled at Johnson and Wales University. The rest is history.

The Downtown Canton dining district is building a solid reputation with chefs like Zach Kell who are passionate about good food and a great community atmosphere. Patrons return to Goin’ Coastal, where they know they can find a top-notch dining experience in the heart of historic Canton.

This was featured in the Historic Canton magazine. Read more.

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