Isaac Drookman / Partner

Isaac Drookman became a partner and owner of Zuchter Berk in 2004. Isaac is responsible for overseeing the growth and development of all the business initiatives. Isaac is actively involved in the day to day operations and has a strong background in logistics and staffing. He has introduced and accounted for the success of many new and unique food concepts.

In 1999 Isaac moved from Israel to Toronto and started to work with the Kashrus Council of Canada and other US kashrus agencies. Before coming to Zuchter Berk, Isaac was involved in developing one of the first kosher federal approved food plants in Ontario, and worked under the guideline of HACCP and federal regulations. He spent most of his time in food manufacturing establishments and accumulated vast experience in the field.

Isaac Drookman is currently living in Thornhill, Ontario with his wife Nechama and two children. As well, Isaac is a committee member of various educational institutions. He received rabbinical ordination in 1998 from the head of the Chief Rabbinate of Israel. He has studied in Lubavitch institutions worldwide.

Walter Vaz / Partner

A partner and General Manager of Zuchter Berk Creative Caterers, Walter Vaz is responsible for the overall day-to-day operations. He oversees:

Sales and marketing; Off-premise catering; Operational issues, including management of the kitchen; Logistics and transportation, dispatches and production reports

Walter is proud to be the second generation in the foodservice and catering business. His father, a Portuguese immigrant, began working in hotels, rising to become the Banquet Manager at the Sheraton Centre Hotel, Toronto. Walter started his career as a waiter at various city hotels and set his sights on the business from an early age. A graduate of the Centennial College Hospitality program, Walter soon opened his own California-style bistro and catering business in St. Catharines,ON, pioneering the creation of food and wine events at wineries in the area’s newly developing vineyards.

”The major change we have over the last year revolves around the Leslie Street facility – we have a new place, a great new chef and a whole new operation. This brought us rapidly from a single synagogue company; to a business with an infrastructure,” Walter states, “We now operate much more professionally in all aspects of food service. We have the ability to create events, plan strategic locations and create activities.”