Tampa Chef Takes Home Food Network’s ‘Chopped’ Crown

On the evening of April 23, 2024, Tampa’s culinary community held its collective breath as Zakari Davila, a hometown chef with a story as rich as his dishes, stepped into the national spotlight. Competing on Food Network’s Chopped, a high-stakes culinary showdown known for its grueling mystery baskets and relentless clock, Davila did what few manage to do: he emerged victorious, claiming the $10,000 prize and etching his name into Tampa’s growing gastronomic legacy. His win wasn’t just a personal triumph—it was a moment that underscored the city’s rising status as a culinary powerhouse and a testament to the grit, creativity, and heart of a chef shaped by his roots.

The Stage is Set: Chopped and Its Challenges

For those unfamiliar, Chopped is a culinary gauntlet. Four chefs face off across three rounds—appetizer, entrée, and dessert—each tasked with creating a cohesive dish from a basket of mystery ingredients. These aren’t your everyday pantry staples. Think duck tongues, durian, or gummy worms paired with pork loin. The catch? Chefs have just 20 to 30 minutes per round to conceptualize, cook, and plate their dishes while judges scrutinize every move. It’s a pressure cooker that tests technical skill, creativity, and composure under fire.

Davila, a Tampa native who honed his craft in New York City before returning home, was no stranger to pressure. But Chopped was a different beast. “You’re not just cooking,” he said in a post-show interview with Tampa Bay Times. “You’re storytelling with every plate, all while the clock’s screaming at you.” His episode, which aired to a captivated audience, pitted him against three formidable competitors, each with their own culinary pedigree. Yet it was Davila’s ability to weave his personal narrative into his dishes that set him apart.

A Tampa Story Rooted in Family

Zakari Davila’s journey to the Chopped crown began long before the Food Network cameras started rolling. Raised in West Tampa, a neighborhood steeped in cultural diversity and history, Davila grew up surrounded by the aromas of his grandmother’s kitchen. “She was the heart of it all,” he recalled, his voice thick with emotion. “She’d take whatever we had—rice, beans, maybe some leftover chicken—and turn it into something magical. That’s where I learned to cook with soul.”

His grandmother, who passed away just three months before the Chopped episode aired, was more than a culinary influence; she was his muse. Davila dedicated his victory to her, a gesture that resonated deeply with viewers and judges alike. “Every dish I made had her in it,” he said. “I could feel her guiding me, telling me to keep it real.” This connection to family and heritage became a cornerstone of his Chopped performance, as he infused each plate with the flavors and memories of his upbringing.

West Tampa, with its Cuban, Italian, and Spanish influences, provided a vibrant backdrop for Davila’s culinary education. From the cigar factories that once defined the area to the modern-day resurgence of local eateries, the neighborhood is a melting pot of flavors. Davila’s early years were spent absorbing these influences, from the tangy mojo of Cuban roast pork to the hearty comfort of Italian-American red sauce. “Tampa’s food is about community,” he explained. “It’s about feeding people, not just filling plates.”

The Road to Chopped

Davila’s path to Chopped was anything but linear. After high school, he left Tampa for New York City, a move driven by ambition and a hunger to test himself in one of the world’s culinary capitals. There, he worked in bustling kitchens, learning the precision of fine dining and the chaos of high-volume restaurants. “New York was a crucible,” he said. “It burned away any doubts I had about what I could do.”

He trained under chefs who pushed him to refine his technique while staying true to his instincts. From mastering knife skills to experimenting with global cuisines, Davila soaked up knowledge like a sponge. But the city’s relentless pace took its toll, and after years of grinding, he felt a pull back to Tampa. “I missed home,” he admitted. “I wanted to cook for my people, to give back to the place that made me.”

Returning to Tampa, Davila joined Catering by the Family, a local business known for its community-focused ethos. The role allowed him to reconnect with his roots while showcasing his evolved skills. He began catering events across the city, from weddings to corporate functions, each gig a chance to tell his story through food. It was during this time that he caught the attention of Chopped producers, who were scouting for chefs with unique perspectives and undeniable talent.

The Chopped Experience: A Culinary Marathon

When Davila arrived on the Chopped set, he knew he was in for a fight. The mystery baskets are designed to unsettle even the most seasoned chefs, and his episode was no exception. While the exact ingredients remain a closely guarded secret until airtime, Davila later hinted at the challenges. “Let’s just say the appetizer round had something I’d never cooked with before,” he said with a laugh. “You either freeze or you flow.”

In the appetizer round, Davila leaned on his ability to think on his feet. Faced with an eclectic mix—rumor has it there was a prickly fruit and an offal component—he crafted a dish that balanced bold flavors with refined presentation. “I wanted to show who I am,” he said. “Tampa’s in my blood, so I pulled from those roots.” The judges, a panel of culinary heavyweights, praised his creativity, noting how he transformed seemingly discordant ingredients into a cohesive plate.

The entrée round upped the ante. With the clock ticking, Davila faced a basket that demanded technical prowess. “There was a protein that could’ve gone wrong real fast,” he teased. Drawing on his New York training, he executed a dish that married precision with passion. The judges were impressed by his ability to elevate humble ingredients, with one commenting on the “soulful depth” of his flavors—a nod to his grandmother’s influence.

By the dessert round, Davila was in the final two, his nerves fraying but his focus razor-sharp. Desserts aren’t every savory chef’s forte, but Davila approached the challenge with confidence. “I thought about my grandmother’s flan,” he said. “That creamy, caramel goodness—it’s home.” While the basket likely didn’t include flan ingredients, he channeled that spirit into a sweet creation that clinched his victory. The judges’ verdict was unanimous: Zakari Davila was the Chopped champion.

Tampa’s Culinary Renaissance

Davila’s win wasn’t just a personal milestone; it was a beacon for Tampa’s evolving food scene. Once overshadowed by cities like Miami or New Orleans, Tampa Bay has emerged as a culinary destination in its own right. From Michelin-starred restaurants like Koya and Ebbe to innovative food halls like Armature Works, the region is buzzing with talent and ambition. “Tampa’s not playing catch-up anymore,” Davila said. “We’re setting the pace.”

The city’s culinary renaissance is fueled by its diversity. Cuban sandwiches, born in Ybor City’s cigar factories, remain a local icon, but today’s Tampa offers everything from omakase sushi to farm-to-table Southern fare. Chefs like Davila are part of a new wave, blending global techniques with local ingredients. “We’ve got grouper fresh from the Gulf, citrus from our groves, and a history of flavors from all over,” he said. “That’s a chef’s playground.”

Davila’s Chopped victory put a national spotlight on this transformation. Viewers across the country saw a Tampa chef hold his own against top talent, proving that the city’s kitchens are as competitive as any. Local restaurateurs took notice, too. “Zakari’s win is a win for all of us,” said Melissa Gardner, chef and owner of Three Generations in St. Petersburg. “It shows the world what Tampa Bay’s got.”

The Impact of Victory

For Davila, the $10,000 prize was significant, but the real reward was the platform it provided. “This isn’t just about me,” he said. “It’s about West Tampa, about the kids who grow up like I did, thinking they can’t make it big. I want them to see this and know they can.” He’s already planning ways to give back, from mentoring young cooks to hosting community dinners.

At Catering by the Family, Davila’s win has sparked new opportunities. The business, a staple in Tampa’s catering scene, has seen a surge in bookings, with clients eager to taste the food of a Chopped champion. “It’s humbling,” said owner Maria Lopez. “Zakari’s brought so much pride to our team and our city.”

The victory also carries personal weight. Losing his grandmother so close to the competition was a blow, but her memory fueled Davila’s performance. “I felt her with me,” he said. “Every time I wanted to doubt myself, I heard her voice saying, ‘Mijo, keep going.’” He plans to honor her by developing a dish inspired by her recipes, possibly a modern take on her arroz con pollo, to serve at future events.

Challenges and Triumphs in the Kitchen

Davila’s Chopped journey wasn’t without hurdles. The show’s intensity is legendary, and even a seasoned chef can falter under its glare. “You’re cooking, but you’re also performing,” he explained. “The cameras, the judges, the countdown—it’s a lot.” He admitted to a moment in the entrée round where a sauce nearly broke, a potential disaster he salvaged with quick thinking. “That’s when you lean on instinct,” he said. “You can’t overthink it.”

Off the set, Davila faces the broader challenges of the restaurant industry. Tampa’s dining scene, while thriving, isn’t immune to economic pressures. Rising food costs, staffing shortages, and the lingering effects of hurricanes Helene and Milton in 2024 have tested local businesses. “It’s a tough game,” Davila said. “But it’s worth it when you see someone smile over your food.”

His Chopped win has given him a boost, but Davila remains grounded. “This is a start, not a finish,” he said. He’s eyeing long-term goals, like opening his own restaurant in West Tampa, a space where he can celebrate the neighborhood’s heritage while pushing culinary boundaries. “I want a place where people feel at home,” he said. “Good food, good vibes, no pretension.”

The Broader Tampa Bay Food Scene

To understand Davila’s impact, you have to look at the bigger picture. Tampa Bay’s culinary landscape is a tapestry of innovation and tradition. In 2024, the Michelin Guide recognized several local restaurants, with Kosen and Ebbe earning stars for their bold approaches to Japanese and contemporary cuisine. Streetlight Taco snagged a Bib Gourmand for its value-driven Mexican fare, while food halls like Sparkman Wharf showcase everything from Asian street food to gourmet burgers.

Events like the Tampa Bay Wine & Food Festival, held annually in April, further elevate the region’s profile. The 2024 festival, featuring celebrity chef Robert Irvine, drew thousands to sample dishes from local talents. Davila, though not a participant, sees such events as vital. “They put us on the map,” he said. “They show we’re not just a beach town—we’re a food town.”

Feeding Tampa Bay’s Epic Chef competition, a Chopped-style showdown, also highlights the area’s talent. In 2025, it will offer a $10,000 prize, mirroring Davila’s Chopped winnings. “That’s the spirit here,” he said. “We compete, but we lift each other up.”

Looking Ahead: Davila’s Vision

As the glow of his Chopped win settles, Davila is already planning his next steps. He’s experimenting with new dishes at Catering by the Family, blending Tampa’s multicultural flavors with techniques learned in New York. A recent menu featured a ceviche with Gulf shrimp and a tamarind glaze, a nod to both Florida and his grandmother’s love of bold spices.

He’s also committed to mentoring the next generation. “I didn’t have a lot of role models growing up,” he said. “I want to be that for someone else.” He’s in talks with local schools to host cooking demos, hoping to inspire kids to see the kitchen as a place of possibility.

Davila’s dream of a West Tampa restaurant remains a driving force. “I see it clear as day,” he said. “A cozy spot, maybe 50 seats, with a menu that tells my story—Cuban, Italian, Southern, all mixed together. Live music on weekends, kids running around, families laughing. That’s the goal.”

A Crown for Tampa

Zakari Davila’s Chopped victory is more than a headline—it’s a milestone for a city and a chef coming into their own. His journey, from a West Tampa kitchen to a national stage, mirrors Tampa’s own rise as a culinary force. With every dish he creates, Davila carries forward his grandmother’s legacy, his city’s spirit, and his own relentless drive.

As Tampa Bay continues to carve its place on the culinary map, chefs like Davila are leading the charge. His $10,000 crown isn’t just a prize—it’s a symbol of what’s possible when talent, heart, and hustle collide. For Davila, for West Tampa, and for a city hungry for recognition, this is only the beginning.