BELCAMPO MEAT CO.

Ross garnered kitchen skills at Oliveto’s Restaurant where he amassed a wide experience in salumi production and with whole animal cookery.  He went on to help open Napa’s Oenotri Restaurant where, as Senior Sous Chef, he again worked whole animals as well as managed the restaurant’s robust charcuterie program.  At The Local Butcher Shop, Ross focused mainly on the underutilized parts of the animal turning obscure cuts into fresh sausages, charcuterie, frozen stocks, soups, and braises.  At Belcampo, Ross is responsible for creating the core menus that highlight Belcampo meats and produce and incorporate traditional American flavors.

Bryan has worked in food service since he was 15 years old.  Past work experience includes Floor Supervisor at Applebee’s Bar & Grill and Manager at Financier Patisserie Espresso Bar & Cafe in New York City.  Bryan applies the skills accrued at these restaurants at Belcampo as he manages day-to-day operations of the butcher shop and restaurant, ensuring quality, freshness, and overall satisfaction for both customers and employees.  If he’s not in the store or cycling then he’s probably devouring a slow roasted pig’s head!

Christopher Arentz cooked his way through culinary school and a collection of Tuscany’s most renowned restaurants.  After four years in the kitchen, he discovered his fascination with all things butchery, a fascination that took him to Dario Cecchini’s butcher shop and restaurant in Panzano, Italy.  Under Dario’s guidance, Chris learned how to break down pigs, beef, and the “old world” artisan tradition of butchering.  Upon returning to San Francisco, he landed at Avedano’s Meats where he further honed his skills by working whole animals.   As Head Butcher, Chris oversees the butcher counter and acts as the main liaison between Belcampo Meat Co. and Belcampo Butchery.  It is here that he is able to translate his passion and knowledge of whole carcasses into practical everyday recipes and advice for the curious meat shopper.

Bronwen comes to Belcampo with a diverse background in the food sector.  She obtained a degree from the University of Gastronomic Sciences in Colorno, Italy, was an event consultant for Slow Food’s Salone del Gusto, managed the internship program at the Spannocchia Foundation, and consulted for the James Beard Awards all before gaining an extensive experience in specialty foods retail in New York City.  At the reputable cheese institution, Murray’s Cheese, and the artisanal butcher shop, Dickson’s Farmstand Meats, Bronwen garnered a comprehensive understanding of artisan food production and retail.  As the General Manager of Belcampo Meat Co., she ensures that great tasting meat is never far away.