The Butcher's Guild


	CHARTER MEMBERS
			We seek out the leaders in each area of our industry to help us. We need to join butchers, cutters, processors, curers, chefs, farmers and consumers in this effort. Our Charter Members are good communicators and passionate professionals helping to make The Butcher’s Guild a force in the growth of the industry. We will create an effective, collaborative, unified voice that speaks on behalf of our own standards for education, recognition and visible marketing tools to support the butchery trade. We have carefully chosen our Charter Members. We are looking to build a powerful fraternity of meat professionals. We ask that they help us lead this organization.
			Guy Arnone, Eataly Gaetano Arnone found butchery at his family's restaurant in Orange, California. After studying under the guidance of Master Butcher Dario Cecchini in Tuscany, Gaetano returned to the states and is now the butcher at Eataly New York City, where he continues his goal of communicating to butchers and carnivores the traditions and craft that he has come to respect and love.
			David Budworth David Budworth AKA "Dave the Butcher" started his career in 1989 at the Ashbury Market in San Francisco. With the 2 words on a poultry box "Edible Feet", he was hooked. He landed in the jungle outback of northern Australia where he worked on a farm for some bikers learning to slaughter and process wild pigs. He has since worked under many local butcher masters. Dave now manages Marina Meats, cuts at Avedano’s Holly Park Market, and is the butcher for Fatted Calf's Pork Happy Hour every Wednesday. As well as teaching classes, Dave is a bartender of a butcher- full of facts, recipes and butcher lore.
			Chris Cosentino, Incanto Chris is a veteran of top-notch restaurant kitchens including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, & Redwood Park in the Bay Area. Since opening Incanto in 2002, Chris has developed close relationships with local farmers through his dedicated involvement with the San Francisco Ferry Plaza Farmers’ Market and other Bay Area farmer’s markets. A part-time professional bicyclist, Chris enjoys spending time away from the kitchen participating in 24-hour endurance races on his single-gear mountain bike.
			Craig Deihl, Cypress Undoubtedly one of the South's most talented young chefs, Deihl composed a cookbook - Cypress: A Lowcountry Grille. Deihl was recently asked to be a contributor to the Smithsonian Institute's One Fish, Two Fish, Crawfish, Bluefish, a cookbook and guide to sustainable seafood. In 2009, Deihl developed an Artisan Meat Share, a CSA-inspired model for locally-produced charcuterie. A partnership with the American Livestock Breeds Conservancy (ALBC) and Carolina Heritage Farm afforded Deihl the opportunity to be the first chef in over 100 years to cook the rare American Guinea Hog. In 2010, Deihl was the recipient of the James Beard Foundation nomination for Best Chef - Southeast. He was also named Chef of the Year by the Charleston chapter of the American Culinary Foundation.
			Mark De Nittis, Il Mondo Vecchio Salumi Part of the new breed of entrepreneurial professional chefs, Massachusetts-born Mark DeNittis is a first-generation Italian-American who grew up surrounded by the food of his European heritage. Diverse yet focused, DeNittis is the owner and operator of Il Mondo Vecchio, Colorado's only USDA-inspected Salumeria; founder of the Rocky Mountain Institute of Meat, a professional certificate butchery program; and President of Rocky Mountain Trade Enterprise, LLC.
			Brad Farmerie, Public Though American-born, Brad Farmerie takes a distinctly global approach to his cuisine. Farmerie earned his Grande Diplome at Le Cordon Bleu in 1996. He honed his skills and techniques in several of England’s top kitchens, but most influential to his signature style of cooking was Farmerie’s work experience under the wing of Chef Peter Gordon at the Sugar Club. In 2003, Farmerie moved back to the US to help conceive PUBLIC, the first restaurant owned by the design and concept firm AvroKO. A 20-seat wine bar, called The Monday Room, was opened within PUBLIC in 2006. In 2008, Farmerie extended his culinary reach as executive chef of AvroKO Restaurant Group’s Double Crown and Madam Geneva. His cuisine has earned accolades from the New York Times, and a Michelin star in both 2009 and 2010 for PUBLIC. He was named a StarChefs.com 2005 New York Rising Star; a Food Arts Emerging Tastemaker in 2006; and was a New Zealand Food and Wine Ambassador for their Trade Commission in 2005 and 2006.
			Ryan Farr, 4505 Meats 4505 Meats is a San Francisco based company supporting the local food system. Chef Ryan Farr founded 4505 Meats in January 2009. Ryan developed his artisan butchery techniques and love of all things meaty during his career as a classically trained chef heading a Michelin Star restaurant. Ryan’s experience in fine dining and butchering, as well as his over the top gluttonous dishes, are all part of the 4505 Meats vision.
			Matt Jennings, Farmstead, La Laiterie Matt is a classically trained chef, who now owns a group of gourmet, specialty foods stores called Farmstead, specializing in domestic, artisan cheeses, as well as cured meats, salumi, pates and pantry essentials. He has recently opened La Laiterie at Farmstead, which is a bistro with an emphasis on seasonal, handmade food. Matt’s many achievements include being named by Food & Wine Magazine as one of 'The 40 Biggest Thinkers Under 40' in the food service industry, changing the way Americans eat.
			Adam Kaye, Blue Hill As Vice President and Kitchen Director, Blue Hill and Blue Hill at Stone Barns, Adam is responsible for relationships with farmers, fishermen, and producers. The winner of Cochon555’s 2010 New York competition, Adam spends much of his day refining Blue Hill’s charcuterie program and sharing his pig and parts knowledge with cooks, guests and students.
			*Lindy & Grundy* (Erika Nakamura & Amelia Posada) Local, Pastured & Organic Meats Erika Nakamura (aka "Grundy") & Amelia Posada (aka "Lindy") are the Butchers/Owners of Lindy & Grundy's Local, Pastured & Organic Meats, in Los Angeles, CA. These ladies are passionate about supporting local agriculture, local artisans, and they love to educate their customers about the importance of whole animal utilization. They work exclusively with whole animals from small family farms in California, and they produce their own stocks, sausages, bacon, pastrami, roast beef and more, all by hand and in-house.
			Jamey Lionette, Boston, MA Jamey was the owner/operator of Lionette's Market in Boston. He is currenlty involved in several projects bringing local meat & produce into immigrant/working class neighborhoods, like his collaboration with City Growers, an urban farm that converts unused land in Boston into farmland, then hires area residents to work the land. Jamey has written several articles on local and sustainable food, including a chapter in Manifestos on the Future of Food and Seed, and regularly speaks on panels and at universities.
			Erika Nakamura was born and raised in Tokyo, Japan, where she spent her childhood following her mother around the busy kitchen at home. She went to the French Culinary Institute in New York, and worked the line at many top fine dining restaurants in NY, before she decided to follow her dream of opening a whole animal butcher shop.
			Stephen Pocock, Boccalone Stephen has been smoking and curing meat for at least 10 years. What started as a hobby while he worked in the TV industry has become his profession. Since 2007 he has been at Boccalone, where he is the Salumiere.
			Amelia Posada was born and raised in Los Angeles, CA. Amelia was a vegetarian for 14 years, and is now a conscious carnivore and butcher. She says bacon was responsible for wooing her to the meatier side of life. Amelia loves building the meat cases. Her background is in floral & event design, so she has an extra attention to detail!
			Berlin Reed, Digital Meat & Media Berlin Reed is the butcher, chef and writer behind the The Ethical Butcher. For the past two years his practice has been driven by personal relationships with small local farmers, a deep love of food, respect for the animals we eat and the environment on which we depend. As the creator of The Butcher's Guild Bulletin and a writer, Berlin shares news and information about the meat industry from the perspective of the butchers, chefs and farmers who are fighting to improve it. He is based in Portland, OR but speaks about meat sustainability at universities and conferences all over the country.
			Adam Tiberio, Dicksons Farmstand Meats From supermarkets to slaughterhouses to packing companies to butcher shops and restaurants, Adam Tiberio has been a meat cutter at every level of the industry. He is primarily interested in new and novel methods of carcass breaking, muscle profiling, and cuts from other cultures. Adam is currently the Head Meat Cutter at Dickson's Farmstand Meats in New York City.
			Kari Underly, Range Inc. Kari Underly, principal of Range, Inc., is nationally recognized and respected as a leading fresh meat educator and merchandising expert. Kari travels the country teaching industry leaders innovative cutting techniques designed to add value to the carcass and increase profitability. She was instrumental in developing and implementing the Flat Iron steak and the Denver cut. Kari holds a Bachelor of Science degree in Business Administration and is a Journeyman meat cutter. She is the author of The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising (due out August 2011).
			David Varley, Mina Group David Varley developed a passion for the culinary arts at a young age while watching his mother tend the family’s organic garden which served his family and the local restaurants of Sussex, NJ. During his formative years, Varley was educated in the true meaning of eating locally and seasonally, and this approach is instrumental to crafting menus with Michael Mina for all Mina Group’s Restaurants across the country. Varley was most recently the Executive Chef of Mina’s Bourbon Steak in Washington D.C. where he earned many accolades for the restaurant, and personally including Forbes Best New Restaurant in the Country 2010, DC luxury Magazine Restaurant of the Year 2009, Food and Wine Cochon 555 Regional Competition First Place, National Competition First Place 2010.
			Angela Wilson, Melanie Eisemann, Avedano’s Holly Park Market Angela Wilson is Co-Owner of Avedano's Holly Park Market, a butcher shop in the Bernal Heights neighborhood in San Francisco, and owner of Divine Chai, a wholesale tea brewing company serving the SF Bay Area. A professional cook and entrepreneur since age 20, Angela combines her natural leadership with a commitment to supplying her community with locally sourced, consciously raised and respectfully butchered animals.

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