Zeb joined Wasabi Restaurant & Bar as Executive Chef in 2013 and brought with him 15 years of experience and extensive knowledge garnered on his travels around Asia. The first year he joined the team, the restaurant went from holding one chef's hat to two, and saw them increase 50 spots from 95th to 45th in the Gourmet Travellers Top 100 Restaurants. They have retained their two hats every year since and were also awarded the title of Queensland's Hottest Restaurant in the Australian's Hot 50 for three years running. In 2017, Wasabi won the title of Australia’s Hottest Regional Restaurant.
His driving force remains a focus on using and promoting seasonal produce. Zeb works closely with local producers to ensure that his seasonally driven menus receive only the best the Sunshine Coast has to offer. He takes particular pleasure in cooking with some of the lesser known ingredients grown at Wasabi's own farm, Honeysuckle Hill. The constantly evolving menus allow Zeb the flexibility to experiment with new combinations of ingredients, mixing traditional flavours and modern cooking techniques. He strives to put food on the plate that is beautiful, flavoursome and reflects a sense of place.
In 2016, in conjunction with the launch of The Cooking School Noosa and Ibento Event Space, Zeb joined Danielle Gjestland as co-owner of The Wasabi Group.