With well over a decade of butchery and teaching experience, Bryan Mayer has been at the forefront of the craft butcher movement in the US. Early in his career he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs — that span the globe — focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant, and education space dedicated to supporting local agriculture and fostering a connection between rural and urban communities.
He is currently the Executive Director of the Butchers’ Guild and is also a member of Team USA, competing in the World Butchers’ Challenge in Sacramento, CA in 2022.
As the Chief Venison Officer at Maui Nui Venison, Bryan’s wealth of experience, knowledge and passion allows for more streamlined processing within our new facility, increased whole animal utilization, and the capabilities for new and exclusive venison cuts. Bryan’s abilities allow us produce the best meat possible for our communities and customers, helping us to move even closer to our mission to balance Mauiʻs Axis deer population for the good of our environment, communities, and food systems. Click here to listen to Bryan and Jake discuss the intricacies of our wild-harvest process and the challenges of selling wild meat under USDA inspection on Bryanʻs podcast, No Ounce Wasted, a platform through which he has engaged a long list of some of the worldʻs most talented and passionate butchers and food producers in honest conversations about staying sharp in the meat business.
We believe, wholeheartedly, in our collective power to create healthier food and ecosystems and so, with so much excitement, we welcome Bryan and all the better we might build together. Aloha Bryan!