This is an image of Ryan Fibiger, CEO and head butcher of Fleisher's Meats, New York.

Ryan Fibiger


Ryan Fibiger, Fleisher’s carved out a niche in the sustainable food industry by combining his passion for food and agriculture with his business experience.  With several exciting new food projects under his newly minted banner of Fleisher’s Craft Butchery – including three current butcher shops and four new shops in the pipeline, a new upstate-NY farm co-op, a Brooklyn-based USDA processing facility, a sustainable restaurant, a thriving restaurant wholesale business, and multiple consumer packaged goods products in development – Ryan is trying to turn the local/ethical food trend into a sustainable way of life.

After apprenticing with Fleisher’s Pasture-Raised Meats, Ryan left a consulting career in 2011 to launch Craft Butchery in Westport, CT.  As head butcher he quickly grew the old-fashioned butcher shop into a profitable and responsible business that is an integral part of the Connecticut food system.  Recognizing that the business needed scale and logistics in order to effectively connect small producers with rapidly expanding demand, Ryan brokered several strategic partnerships and a merger with Fleisher’s Pasture-Raised Meats in 2014.  Ryan is currently CEO of the newly recapitalized, recommitted, and re-named “Fleisher’s Craft Butchery”, which is one of the largest producers and retailers of ethically-raised beef, pork, lamb and poultry on the east coast.

Previously, Ryan spent ten years working 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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