Pedal Haus Brewery recently announced the hiring of Michelin starred Chef Zach Hunter as its new Culinary Director. Hunter is no stranger to the Phoenix restaurant scene as he attended Arizona Culinary Institute before working at restaurants in Spain, NYC and Austin. The Illinois native came to Pedal Haus from Fox Restaurant Concepts and had previously worked at Wildfish in Scottsdale.
One of Hunter’s first tasks was to update the brunch menu at the downtown Phoenix location with the Chandler and Tempe locations to see the updated menu in the next couple of months. He will also focus on updating the menus frequently, beer pairing dinners, using more seasonal & locally sourced ingredients and spend more time 1 on 1 & mentoring the other chefs at Pedal Haus. Guests will find new dishes such as PB&J Sticky Buns, Smoked Short Rib Hash, Fried Chicken & Belgian Liege Waffles and more on the new brunch menu.
“Zach is an incredible chef and brings an impressive amount of experience and expertise with him. We’re excited to have him join the Pedal Haus family,” said Julian Wright, founder and CEO of Pedal Haus Brewery. “We look forward to elevating our food menu to match our expertly crafted beers and offering something unexpected to our guests.”
The career of Zach Hunter
After graduating ACI, Zach worked at Mugaritz in Spain and Atera in New York City where both were awarded two Michelin stars. From there he headed back out west to Austin where he was part of the research and development teams at Chef Tyson Cole’s acclaimed Uchi and Uchiko restaurants, before working at the namesake restaurant of James Beard award winner Paul Qui. At Qui, he was an important part of creating the multi-course menu in the restaurant’s tasting room.
He then went to Ausin’s Brewer’s Table as executive chef and learned about pairing beer and food. He was named Rising Star Chef of the Year by CultureMap Austin and the restaurant was named Restaurant of the Year by Austin Monthly Magazine.
“I’m thrilled to join the Pedal Haus family and work closely with our amazing teams to evolve and elevate our culinary program,” said Hunter. “I’m so excited to dive in head-first with my passion for hospitality and cuisine that seamlessly connects food and beer!”
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