Chief Executive Officer
Anya Fernald brings 15 years of experience building and growing food businesses to Belcampo. Her first job after college was to launch a cooperative of cheesemakers in rural Sicily, from there she moved to direct international microinvestments for the Italian Slow Food Foundation. Upon returning to the US in 2005, she built and ran a produce distribution company and launched Slow Food Nation and Eat Real. Anya then developed business plans via her own company, Live Culture, where she first began working with partner Todd Robinson as a client. Anya has been a regular judge on the Food Network’s Iron Chef since 2009 and also serves as the founding board chair of the Food Craft Institute.
A California native, Bronwen received her master’s degree from the University of Gastronomic Sciences in Parma, Italy, which kicked off her career in quality food. After stints in Italy working at Slow Food’s Salone del Gusto and Tenuta di Spannocchia, Bronwen honed her skills working in a variety of New York food retail environments including Murray’s Cheese, Dickson’s Farmstand Meats and Stone Barns.
In 2012, Bronwen drove the development of Belcampo’s business plan and opened the company’s retail locations in Northern and Southern California. In her current role as President of Belcampo Meat Co., Bronwen oversees operations and strategy for the company’s restaurants and butcher shops and is committed to building unique, delicious dining and shopping experiences for California’s meat-loving population and beyond.
Vice President, Culinary
Ross’ love of food and farming began while working on a goat farm in Vermont shortly after graduating from college. From there, he moved West to Oakland’s Oliveto’s Restaurant, where he got an immersive education in whole animal cookery while working in salumi production. He went on to help open Napa’s Oenotri Restaurant where he managed the restaurant’s robust charcuterie program. At Berkeley’s famed The Local Butcher Shop, Ross focused on turning obscure cuts of meat into fresh sausages, charcuterie, stocks, soups, and braises. At Belcampo, Ross is responsible for finding new and inspiring ways to showcase our meat, offering creative oversight of all our food offerings as well as chef training.
Vice President, Retail Butchery
Chris cooked his way through culinary school and a collection of Tuscany’s most renowned restaurants, and after four years in the kitchen, he became fascinated with all things butchery. He moved to Panzano, Italy to apprentice with Dario Cecchini at his butcher shop and restaurant, learning to break down hogs and beef the old-world way. He returned to his native US to further hone his skills, which landed him at San Francisco’s Avedano’s Meats. Now, he acts as the main liaison between Belcampo Meat Co. and Belcampo Butchery, as well as oversees all of our butcher counters where his passion translates into practical recipes and advice for the curious meat shopper.
Vice President, Production
Growing up on his family’s hay and cattle farm in Oregon, Rod became intimately involved in agriculture at an early age and went on to get his degree in agricultural business management, with minors in animal science and economics. Since graduation, he’s managed cattle ranches and maintained a small family farm; he’s also explored and developed his passion for livestock management through his involvement and leadership in agricultural organizations like the Oregon Cattleman’s Association, 4H and FFA. At Belcampo, Rod gets to combine his love for production agriculture, his business acumen and his keen consumer insights to make sure we’re delivering the best meat on the market to loyal and enlightened customers.
General Manager Belcampo Butchery
Vice President of Retail Products
Seth joined Belcampo with a restaurant industry background where working with high quality products taught him to appreciate everything that goes into bringing wholesome and delicious food products to market. While his early focus was on fresh produce, he quickly noticed how under served the market was for well-raised animals. He left the restaurant industry and went to work for Boccalone where he learned to make traditional Italian salumi using high quality pork. He then worked at the Local Butcher Shop in Berkeley, where he expanded his skills to utilize a wide variety of meats, as well as developing a whole animal approach. While he appreciates every animal he works with, he has a special affinity for pigs, and the slow, time-honored practices that lead to the best possible cured meats.