Bryan Mayer

With well over a decade of butchery and teaching experience, Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kills floors, behind butcher counters, and on kitchen prep lines, he has been able to gain an insight into the industry unavailable to most. He co-developed Fleisher's renowned butchery training program, training a new generation of butchers and chefs 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 has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and wrote the "Ask Your Butcher" column for Food Republic. He lectures and conducts workshops with the James Beard Foundation, Stone Barns Center for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to working with farmers, slaughterhouses, and processors, throughout the US. He regularly holds workshops and events throughout the US and is an Instructor at Ian Knauer's Farm Cooking School in Titusville, NJ and the Brooklyn Kitchen in Brooklyn, NY. Bryan currently resides in Philadelphia, PA.