Head Butcher, UES
Lead Butcher, Red Hook
Shop Manager, UES
Shop Manager, Westport
Shop Manager, Greenwich
Shop Manager, Brooklyn
Butcher and CEO
Sam brings more than 10 years of leadership experience to her role as CEO. In 2012, she completed an apprenticeship at Fleishers Westport and continued on to become the shop’s General Manager, driving the growth of Connecticut’s first sustainable, whole-animal butcher shop and restaurant. Earlier in her career, Sam served as Production Manager of Maya Mountain Cacao, a direct-trade cocoa bean sourcing operation in Belize, where she directed the processing of organic cacao beans through a 400% increase in volume and staff. Before joining the ethical food movement, Sam conceptualized, designed and deployed e-commerce and business analytics software solutions for Oracle. She holds her BA in information science and biology from Cornell University. If not for work-related meat consumption, Sam would be a vegetarian.
Meat Enthusiast and Director of Marketing
Raised just blocks from our shop in Park Slope, Brooklyn, Sophie’s love of food began early with trips to specialty food shops, farmer’s markets and food festivals around New York City with her family. Seeking greater purpose and meaning from her career, Sophie was inspired to join the Fleishers team in 2013 to help grow a responsible and ethical food system. Sophie started her career in food as General Manager at Sava’s Restaurant in Ann Arbor while getting her BA in Social Anthropology from the University of Michigan in ’09. In the fall of 2010 she climbed on board the Wafels & Dinges food trucks, baking fresh Belgian waffles before going on to become VP of Sales and Internal Affairs. To date Sophie’s learned how to break down a whole hog, expertly smoke beef brisket, and perfectly cook any steak.
After serving as a butcher and protein manager, Trevor, himself a graduate of the Fleishers Butchery Training program, now directs the company’s school, widely considered to be among the best in the nation for revitalizing the art and craft of whole animal butchery. Horrified by factory farms, Trevor spent many years as a vegetarian before welcoming sustainable and humanely raised meat back into his life. He lives in the New York metro area with his wife and two sons, with whom he eats bacon almost daily (pasture-raised, of course). He holds his BA in English Language/Literature from the University of Kansas.