Anthony is teaching a Surf & Turf Masterclass at Sydney Seafood School on Saturday 24th June.
Anthony Puharich knows meat. As the co-owner of Vic’s Premium Quality Meat, he has an established reputation as one of Australia’s leading butchers and entrepreneurs. Few people share his knowledge and passion for all things meat. Anthony’s expertise and enthusiasm has seen him regularly appear in Australian media, culminating in his own Lifestyle FOOD program, Ask the Butcher.
Anthony has an unmatched understanding of the people and produce that are the backbone of Australia’s meat industry. He holds a unique position in the Australian food chain, connecting the best meat producers in the country with the best chefs.
In August 2009, Anthony opened one of the world’s finest boutique butcheries, Victor Churchill in Woollahra. Designed by Anthony and Dreamtime Australia, the store set a new benchmark around the world for meat retailing – attracting a number of accolades including the 2010 International Interior Design Award for retail stores, held in New York. Victor Churchill was competing against international retail behemoths like Hermes and Louis Vuitton, yet walked away with the top gong. It has also become a destination for international food royalty and celebrities, receiving praise from the likes of Anthony Bourdain, Fergus Henderson, AA Gill, Hugh Jackman and Oprah Winfrey.
Anthony opened his second retail outlet, Vic’s Meat Market in October 2014, the first and only butcher located at the famous Sydney Fish Market, Pyrmont. The primary motivation behind creating this new retail butcher shop was to be able to offer premium quality meat to a wider demographic and audience, complimented with honest, friendly customer service from knowledgeable staff who share a passion for meat.
Victor Churchill was recently selected to be the resident butcher at Anthony Bourdain’s Bourdain Market when it opens in New York City in 2016.