Meet Zackary Furst, a talented Australian chef whose culinary journey began in the border town of Wodonga, where he assisted his parents’ catering business alongside his four siblings from a young age. With a diverse background in the culinary world, Zackary has honed his skills in various restaurants, ranging from high-end fine dining to more relaxed establishments. Before settling in as the head chef at Bar Liberty, Zackary’s career took him on a captivating path. He first worked at Beechworth’s Provenance Restaurant and later moved to Melbourne, where he underwent training in French cuisine under the mentorship of chef Gabriel Martin. Following that, he spent two years at Attica and six years at Ides alongside Peter Gunn, further refining his craft.

Zackary’s culinary expertise centres around contemporary Australian/Polish fusion, leveraging his 15 years of professional experience. His menus artfully combine Australian and Polish flavours with innovative techniques, emphasising preservation, fermentation and an overall focus on forward-thinking gastronomy. One of Zackary’s true passions lies in pickling, preserves, ferments, medicinal food and vinegar making. He delights in creating dishes that are flavour-forward, enriching and nourishing, always aiming for a balance of practicality and attention to detail. His culinary philosophy is rooted in simplicity and refinement, where taste takes precedence, yet complexity in design adds a sophisticated touch.

​Beyond his culinary prowess, Zackary is an advocate for respectful cultural appropriation in the food and drink industry. He firmly believes in acknowledging the origins of various foods, beverages, techniques and condiments. For him, it’s essential to conduct thorough research and pay homage to the cultures, communities and nationalities that have contributed to the culinary landscape we enjoy today. As he envisions the future of food and drink, Zackary hopes for a more thoughtful and appreciative approach towards cultural influences in the culinary world, acknowledging the hard work and traditions behind them.