Since Fleishers Craft Butchery opened its first location in Kingston in 2004, we’ve been committed to the art of butchery as a means for improving and growing a strong food community. Even in those early days when we reinvented the idea of the local butcher shop, we were welcomed with open arms to embrace our lofty mission. With your support, we’ve succeeded in creating a positive change in the way we source, cut and cook better meat.

Now that we’ve cracked open the door for meat raised right, it’s time to kick the door down. In 2015, Fleishers and Craft Butchery joined forces in support of one mission: to produce better tasting meat that’s better for our customers, our farmers and the land we share. Craft Butchery, founded in 2011 by former Fleishers apprentices Paul Nessel and Ryan Fibiger, led the charge of local butcher shops in Westport, CT, creating industry-wide change in the way that we raise and consume meat. As founders Josh and Jessica Applestone parted ways with Fleishers, Ryan and Paul, along with CFO Christophe Hille and COO Samantha Garwin, brought Fleishers and Craft under one banner, thereby uniting the country’s two most progressive butcher shops in a big win for the local food movement. We look forward to continuing to grow this community with you!


A letter from our Chief Executive Butcher:

At Fleishers, we’re on a mission to elevate butchery with a values-driven approach that produces the best-tasting meat in the world.

That’s why we call ourselves craft butchers. We’re pioneering a new approach that combines traditional butchery skills with sustainable, whole animal practices and modern-day food movement ideals. We’re masters, artisans, and creators, and we love to eat well.

We think a lot about where and how our animals are raised, what they eat, and who’s raising them. Our partners are small local farms that meet the highest standards in the industry and share our vision to eat well…responsibly. They are our partners in every sense of the word, and we have made many of them owners in our business to further align our mission. Together, we want to change the way people eat through better sourcing and better butchery. The world deserves a sustainable alternative to factory farming, and we intend to lead this charge through innovative ideas and traditional practices.

Our goal is to bring you the very best meat in the world. This means creating a truly memorable eating experience that is also the best for your body, our farmers, and the land we share. We take pride in our partners, our incredible team of butchers, chefs and visionaries, and the unrivaled products that we all create. We take pride in the expertise that we bring to our craft, in the advice we give, the recipes we share, and the classes we lead. No one is more committed to inspiring the next-generation of butchers, cooks and eaters than Fleishers.

On behalf of our team, thank you for helping us create a world where all of us get to enjoy just enough ethically raised and perfectly cut meat. Thank you for helping us share the power of craft butchery.

Ryan Fibiger

Butcher / CEO

Ryan Sig

Our Team

Team Anchor

Ryan Fibiger

Butcher and Chief Executive Officer

Samantha Garwin

Butcher and Chief Operations Officer

Christophe Hille

Chief of Business Development

Paul Nessel

Head Butcher

Bryan Mayer

Director of Butchery Education

Sophie Grant

Meat Enthusiast and Director of Marketing

Trevor Bundy

Director of Protein

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Ryan Fibiger

Butcher and Chief Executive Officer

Ryan has 15 years of experience building businesses and igniting his passion for food and agriculture. After apprenticing with Fleishers in 2010, Ryan left a consulting career to launch Craft Butchery in Westport, CT in 2011. Along side partner Paul Nessel, he quickly grew the old-fashioned butcher shop into a profitable and responsible business that became an integral part of the Connecticut food system. Recognizing that the business needed to grow in order to effectively connect small producers with rapidly expanding demand, Ryan merged Craft Butchery with Fleishers Pasture-Raised Meats in 2014. Prior to becoming a leader in the ethical food movement, Ryan worked in banking and management consulting with JP Morgan Chase and Charles River Associates. He received a BBA from the University of Michigan in 2000, and a Masters Degree in Mathematics Education from Pace University in 2006.

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Samantha Garwin

Butcher and Chief Operations Officer

Sam brings more than 10 years of leadership experience to her role as Chief Operating Officer. 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.

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Christophe Hille

Chief of Business Development

Christophe Hille, a graduate of Wesleyan University (BA, 1996) and New York University (MS, 2013), has worked in the food industry since 1993 as a farm hand, line cook, restaurant chef, private chef, executive officer, and business owner. Christophe grew up in Connecticut and Switzerland and has worked in New England, France, San Francisco, and Italy. In San Francisco, he was the founding chef and co-owner of A16 Restaurant, a fast-paced Neapolitan pizzeria and enoteca that opened its doors in 2004. In 2009, Christophe opened Northern Spy Food Co., a small restaurant in New York’s East Village with a focus on local sourcing and seasonal menus which remains a neighborhood institution to this day. Christophe became involved with Fleishers as a co-owner of the Brooklyn store in 2011 and joined the company full-time in 2013 as CFO and general governance guru. He oversaw the merger of Fleishers and Saugatuck Craft Butchery in 2014 alongside his colleague Ryan Fibiger, which resulted in the formation of Fleishers Craft Butchery. Christophe resides in Brooklyn with his wife, two daughters, and three bicycles.

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Paul Nessel

Head Butcher

Paul Nessel brings over 20 years of diverse business experience, coupled with pride in craftsmanship, to his role of Head Butcher of Fleishers Craft Butchery. After completing an exhaustive apprenticeship at Fleishers in Kingston NY, dubbed “Meat Camp”, he continued on as a founder of Craft Butchery in Westport CT. His big, bearded face has been behind the counter there ever since, breaking down cuts, helping folks eat better, and training aspiring butchers in classes and workshops. Prior to Fleishers, Paul was part of a group of three friends that resurrected the The Stone Church Music Club in Newmarket NH, a storied music venue and community meeting house for over 180 years which had fallen into disrepair and closed. The club achieved a outsized national reputation both among touring artist and fans as one of the best small venues in the county. He received a BA in English from Hobart College.

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Bryan Mayer

Director of Butchery Education

Bryan brings over a decade of butchering and teaching experience to his position. In fact, this marks a

return to Fleishers for Bryan; from 2008 – 2012 he was lead butcher and instructor, co-

developing the apprenticeship program and consulting with restaurants on how to implement whole

animal cookery into their menus. During this time, Bryan also trained two of Fleishers’ current leaders –

CEO Ryan Fibiger and Head Butcher Paul Nessel.

Previously, at Greene Grape Provisions, Bryan established the specialty grocery’s whole animal butchery

program as well as created one of the first sustainably sourced fish counters in NYC. He developed

recipes for Greene Grape’s housemade sausages, charcuterie and prepared foods. More recently he

founded Kensington Quarters, Philadelphia’s only sustainable, whole animal butcher

shop/restaurant/classroom based on the tenets of nose-to-tail utilization of the animal and support of local agriculture.

In addition to penning his ongoing “Ask Your Butcher” column about butchery techniques and recipes for Food Republic, Bryan has consulted, taught and lectured at Smuckers Meats, Philly Cow Share, Swarthmore Food Coop, Drexel University, Swarthmore College, Culinary Institute of America, Wyebrook Farm, Double Brook Farm, and Brick Farm Market. Bryan’s supportive wife and adorable daughter are looking forward to returning to NYC with him this year as the journey continues.

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Sophie Grant

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.

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Trevor Bundy

Director of Protein

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.