He describes Travis as one of the most talented and humble bartenders he has have ever worked with. At Fox Liquor Bar, he worked with Travis Brown. The drive to and from Chapel Hill was getting to him and he was ready for a new challenge. Gary stays true to himself whether he is behind the bar or not.įox Liquor Bar was the next stop Zack’s bartending path. He describes Gary as a family man who also has a very successful bar business.
Zack spent a lot of time with Gary Crunkleton and recognizes him as his number one mentor. This bartender-turned-bar manager turned consultant, loved training others but also knew he wanted to learn more. He decided to start doing consulting jobs and helped open Watts and Ward as well as Revival 1869 by training their staff and helping build out their cocktail programs.Ĭonsulting led to a job at The Crunkleton in Chapel Hill. The Haymaker was really calling him back home and he could not say no. The more he started working at The Haymaker, the more he missed the world of bartending.
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He stopped managing/bartending at Foundation and went to school full time, worked at the Museum of Art, and started picking up a few bartending shifts at The Haymaker.
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While managing Foundation, Zack had his first child, a son, and he was really trying to figure out how to be a father and a bartender at the same time. At the time, Foundation was not a culinary cocktail bar and he started to implement a lot of the recipe development that they are known for today. After Kevin left to start Dram and Draught, Zack became the manager of Foundation and started focusing his energy on cocktails. Foundation is very compact, you have the ability to completely shift the environment at the drop of a hat and Zack learned that from Kevin. At this time, bartending became less of a “product thing” and more of an “environment thing”. How bright or dark the lights are, how loud the music is… all of these things are just as important as the cocktails themselves. Zack says that Kevin showed him that sometimes it is less about the cocktails and more about the environment. Zack credits him for teaching him all the good things he knows, especially about creating a vibe. Kevin Barrett, the co-founder of Dram and Draught, was the manager at Foundation at the time. Most of the time, you are hired as a doorperson, then move up to a server, then a barback, and finally become a bartender. At Foundation, he was hired as a bartender which is extremely rare. Raleigh was home and Zack wanted to be part of the growth that was happening here so he moved back and got a job at Foundation. Foundation and other cocktail bars were beginning to open. It was at Hyland Kitchen that this barman had his first shot of Fernet and it was all downhill from there… but seriously, Zack’s appreciation for the craft only increased.Īround this time, big things were starting to happen in the bar scene in Raleigh. To get a job at this restaurant was a very big deal for him.
Boston was always concerned about beer, so they were a little late to the cocktail game. Boston cocktails did not really start until that time. In 2012, Zack moved to Massachusetts and got a bartending job at a great restaurant called Hyland Kitchen, known for its cocktails. Zack is glad he was able to get his start there because it let him see the event’s side of bartending and most importantly, it allowed him to add bartending to his resume. Catering bartending is very different than bar or cocktail bartending because if you do not have something with you, you just do not have it. Zack’s first job in bartending was at the Museum of Art in 2010 as a catering bartender. In 2010, he turned 21 and was ready to get into the world of bartending but he did not have any experience. You may have seen him at the boats, the train, and of course, the carousel. He was the Recreation Leader for all of the rides and was there for seven years.
His first job was working for Parks and Recreation at Pullen Park. Your day does not end until the early hours of the morning. From watching his father, he came to know the lifestyle and how it is very different from that of someone who works a nine to five desk job or even that of a cook or server. Zack’s father is a bartender so he grew up being in the service industry as a passive observer.
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