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OCTOBER/NOVEMBER, 2007
A Galloping Gourmet On business trips, David Zimmermann's typical dinner might include scallops in apricot glaze, frisée salad, seared salmon, and sautéed apples a la mode. Zimmermann, the 50-year old CEO of Kalamazoo (Mich.) biotech company Kalexsyn, spends most workdays on the road. But he eschews luxury hotels for private houses and apartments, where he cooks dinner for himself and clients. Zimmermann finds lodging on Web sites such as vrbo.com and homeaway.com. That saves his 28-person company money. And although cooking multicourse dinners in unfamiliar settings can be a challenge, clients seem to like hanging out with a glass of wine watching him cook. Says Zimmermann: "If you can do something that stands out, that's extremely valuable."  By Eileen P. Gunn Edited by Jeremy Quittner
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