Join us as we welcome Zach Zamboni, a cinematographer who has won three Primetime Emmys as well as a Peabody Award for his work on Anthony Bourdain’s food/travel shows No Reservations and Parts Unknown. Zach was raised in Maine and began his film education at the University of Maine at Orono. He’s filmed over 10,000 hours in 60 countries, creating over 100 episodes of documentary television. Zach describes his style as unifying documentary and fiction film techniques, “bringing cinematic looks to non-fiction, and the immediacy of real life to fictional work.”
A Press Herald reporter will lead the conversation as we hear firsthand stories from Zach about traveling the world with Bourdain’s production, how he captures in-the-moment drama and chaos, and why he maintains a home in Portland despite his globetrotting lifestyle and international family.
Video Recorded August 29, 2017
Chelsea Conaboy is a former features editor of the Press Herald and now a freelance writer and editor. As a writer, she most enjoys covering health care, immigration, the environment, farming, and food. As an editor, she brings her strong sense of storytelling and clarity of language to a variety of projects. She lives in Portland, Maine.

Comments are not available on this story. Read more about why we allow commenting on some stories and not on others.
We believe it's important to offer commenting on certain stories as a benefit to our readers. At its best, our comments sections can be a productive platform for readers to engage with our journalism, offer thoughts on coverage and issues, and drive conversation in a respectful, solutions-based way. It's a form of open discourse that can be useful to our community, public officials, journalists and others.
We do not enable comments on everything — exceptions include most crime stories, and coverage involving personal tragedy or sensitive issues that invite personal attacks instead of thoughtful discussion.
You can read more here about our commenting policy and terms of use. More information is also found on our FAQs.
Show less