Published on 15 June 2022
He worked at Beechworth’s Provenance Restaurant before moving to Melbourne and training in French cuisine under the watchful eye of chef Gabriel Martin. He then spent two years at Attica and six years at Ides with Peter Gunn before making his way to Bar Liberty, where he is currently the head chef.
Hi, my name is Zackary Furst.
All up, I’ve been cooking for 15 years in professional kitchens, all of them in Victoria, with numerous overseas pop-ups and events.
And I’m passionate about pickling, preserves, ferments, medicinal food and vinegar making.
Which means I enjoy cooking things that are flavour-forward, enriching and nourishing. I like food that is practical, stripped back and detailed, simple and refined by taste but complex by design.
At 30 Under 30 I’ll be cooking a snack of duck liver parfait with pickled quince on a baked potato crisp.
The people I’m most looking forward to working with for 30 Under 30 areHugh Allen from Vue de Monde – we grew up in hospitality in the same era and have been friends for a while and it will be great to finally cook together; and also Anneliese Brancatisano, because I’m a huge sweet tooth and her food looks incredible.
My favourite thing to eat in Victoria is anything from Mono XO. Sam Stafford is a great cook with a kind and hospitable attitude. Strongly recommend the lamb brains snack.
Finally, the big change I'd like to see in our food and drink scene in the next 30 years is a more considered appropriation of cultures through food and drink, I think it’s very important to respect where food, drinks, techniques and even condiments originate from. Do your research, as many delicious things that we all enjoy originate from thousands of years of hard work, and that hard work comes from specific cultures, communities or even nationalities. That effort deserves a commensurate amount of respect.
Catch Zack Furst at the 30 Under 30 Gala dinner on Thursday 28 July and at the 30 Under 30 dinner at Matilda 159 on 2 Tuesday August. Follow his further adventures at @zackaryleon
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