As Executive Chef for the highly anticipated restaurant and brewery, The Brewer’s Table, Zach Hunter will conceptualize and execute a seasonally focused menu that not only complements Head Brewer, Drew Durish’s wood fermented beer program, but is inspired by it. A true creative partnership, there will be a seamless connection between food and beer. There will be crossover from ingredients used to make the beer and in the food through the entire process from inspiration and collaboration to sourcing and presentation. Hunter’s penchant for collaboration and commitment to thoughtful cuisine that’s made possible by the use of locally and seasonally sourced ingredients, is something informed by his work early in his career. After culinary school, Hunter spent time under the direction of Chef Andoni Aduriz at Michelin starred Mugaritz, which was named the fourth best restaurant in the world at the time, before moving to New York City to be a part of the opening team for Atera. Hunter spent two years in that kitchen, which also received two Michelin stars during his tenure. Moving to Austin in 2012, he worked as a part of the research and development teams at Chef Tyson Cole’s acclaimed Uchi and Uchiko restaurants, before working at namesake restaurant of James Beard award winner Paul Qui. At Qui, he was instrumental in developing the opening multi-coursed menu for the restaurant’s tasting room. Most recently Hunter served as Chef de Cuisine at Fixe, one of Austin’s most lauded Southern restaurants.