Zack Condry is adept at developing new candidates into proven campaigners and political leaders as well as reelecting public officials. Specializing in communications and political operations, Zack has experience advising candidates for every office from city council to governor.
Prior to joining The Prosper Group, Zack worked directly with political campaigns and candidates on message development, executing strategy and managing operations in nine different states.
Zack’s proudest political accomplishment came when he managed a winning Republican campaign in Fairfax County, Virginia. A notoriously Democrat county, Fairfax has a population greater than eight states. While concurrent GOP candidates lost by 11.5 and 23.76 percent respectively, Zack’s candidate captured an astounding 1,700 vote victory.
During the pivotal 2009 campaigns, Zack served as Political Director of GOPAC, the seminal Republican organization for state and local candidates. While there, he coordinated financial and online grassroots support for 91 candidates. During this time, GOPAC assisted races recorded an impressive 87 percent winning mark. That same year Zack served on the campaign team that successfully elected Michael Steel as chairman of the Republican National Committee.
In 2010, Zack had the privilege of combining his two loves of politics and food when he was asked to advise Jamie Oliver’s nutrition campaign based on his ABC television program Food Revolution. During his time with the Food Revolution, Zack devised an effective political and grassroots strategy to change the way America thinks about child nutrition and school lunches.
Working out of The Prosper Group’s DC office, Zack manages online strategy for candidates and PACs across the country. His winning campaign management experience helps him formulate online strategies that works seamlessly with operatives in the field; both getting out the vote and raising funds to fuel the success of his clients.
Zack is a graduate of the elite RNC Campaign Management College, holds a BA from the University of Tennessee, and during college was a chef at three different restaurants.