The Brewer’s Table, is one of Austin’s most highly anticipated new concepts is set to open in east Austin this March.  According to Imbibe 75, it will change the way you drink.  As the opening day approaches, the team is excited to announce some of their new team members.  Joining the core team (which includes Founder Jake MadduxHead Brewer Drew Durish and Executive Chef Zach Hunter) to take the helm of day-to-day operations, is General Manager Zach Sawyer.


Sawyer, who joins from MMH’s Josephine House, brings an unparalleled dedication to guest service and a from-the-ground-up perspective on beer.  Growing up in Maine, Sawyer took in the business from his father, a chef who oversaw the culinary program at Stone Coast Brewing Co., while also controlling Sunday River Brewing Company at the Sunday River ski resort and opening a brewing and distribution facility (now home to Allagash Brewing) in Portland. As a teenager Sawyer took up odd jobs at the brewery before graduating to front of house service at various restaurants on the East Coast. Prior to relocating to Austin, Sawyer was a part of the opening team for 7thSettlement, a community-oriented brewery and farm to table restaurant in New Hampshire.




 “The Brewer’s Table to me felt like a homecoming of sorts. I was attracted by the idea of following in the footsteps of my father, but more than that I was inspired by Jake’s vision for this project and desire to make positive industry changes, starting first with his team,” said Sawyer.


Certified Cicerone and Sommelier, Brandy Compton joins the team as Beverage Director. A restaurant industry veteran with nearly 30 years of experience, Compton has worked at acclaimed, high-volume Austin staples including Perla’s, Sway and Barley Swine. While Durish will lead the charge on brewing the beers and working closely with chef, Compton will further flesh out the beverage program to put forth a menu of wine, spirits and creatively crafted cocktails that are in lock-step with the concept’s core elements.


While we are a beer centered restaurant, we recognize that wine and cocktails too have a place at the table. I am excited to work with elements from the kitchen and the brewery to offer drinks that are thoughtful, delicious, and approachable; there should be something for everyone” said Compton.


The collaboration between chef and brewer at the restaurant means a menu with crossover of ingredients used to make the beer and in the food through the entire process from inspiration and collaboration, to sourcing and presentation. Many dishes are inspired not only by great local ingredients and Durish’s brews, but also places around the world where beer reigns king. To help round-out those dishes, Sandeep Gyawali has been brought on as head baker.


The Brewer’s Table team, which recently hosted a hiring fair, is currently hiring for many front and back of house positions. To stay updated about The Brewer’s Tableits upcoming events and opening or follow on social @TheBrewersTableAustin or The restaurant and brewery is located at 4715 E 5th St.

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Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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