Chief Executive Officer
Anya co-founded and is now CEO of Belcampo, Inc., a group of innovative agricultural companies that strives to make good food the old fashioned way on a larger scale than ever before. Anya’s career in food began when she won a Watson fellowship and became an itinerant cheesemaker in Europe and North Africa. She then went on to direct the International Presidia program at the Slow Food Foundation in Italy before returning to her home state of California in 2006. Here, she directed a statewide Farm-to-School initiative in over 100 low-income schools and launched the California Buy Fresh, Buy Local campaign. In the summer of 2007, she became the Executive Director of Slow Food Nation, and soon founded Live Culture Co., a business and marketing consulting firm that advised, supported, and further developed over two dozen profitable, values-driven food businesses in its three years of activity.
Anya has been recognized as one of the 40 under 40 by Food & Wine Magazine, named a Nifty Fifty by the New York Times, appeared as a regular judge on Iron Chef America on the Food Network for the 2009, 2010, and 2011 seasons, and has co-authored two books for Slow Food’s international publishing house. In 2011, Anya founded the non-profit Food Craft Institute and currently serves as its board chair.
Bronwen arrived at Belcampo with a diverse background in food, including years spent in Italy, first earning a master’s degree from the University of Gastronomic Sciences in Colorno and then working as a consultant for Slow Food’s Salone del Gusto and the Spannocchia Foundation. Stateside, Bronwen honed her expertise in specialty food retail by working for small-scale artisan food producers and in specialty food retail. Bronwen has been at Belcampo since its inception and has been involved every aspect of the company–from budget planning to slinging Belcampo hot dogs at Eat Real to transporting vans full of ducks and geese. Bronwen is thrilled to get to combine her love of farming, food and people in one amazing job at Belcampo.
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.
Mark’s agricultural career began at California Polytechnic State University where he earned his Bachelor’s Degree in Agribusiness and a Master’s in Agriculture. His agriculture experience is both broad and deep, ranging from hands-on farm work to design of farm utility systems to project management. Today, Mark leads the Belcampo Farms team with a sure hand and a firm commitment to taking care of our employees, animals, land and resources. He strives to build diversity not only among his staff, but also with what we grow on and in the soil of our 10,000 acres so we can make sure our farm is sustainable now—and in the future.
Vice President, Operations
Scott’s longtime passion for the land began in earnest during his undergraduate summer breaks when he worked as an apprentice on a fruit and vegetable farm in Wales. He went on to become an intern at North Carolina State University’s Center for Environmental Farming System, where he was a founder of the University’s community garden project. After graduation, he expanded his agricultural horizons and knowledge by traveling the world to work on farms in Ecuador, Costa Rica, Virginia, and Nicaragua. He returned from his adventures to go back into academia, doing research on the effects of tillage and natural succession on soil organic matter dynamics. When Belcampo offered the opportunity to put his experience into action as a soil technician, Scott couldn’t resist and he moved West with his wife and son. Now, Scott is responsible for the general operations of our farm, including sprinkler irrigation systems for 800+ acres, soil fertility management, and pasture improvement projects.
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