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.
Danielle has extensive knowledge of food retail and the organic industry, which began with her position at Whole Foods Market. There, she focused primarily on company culture and internal programs, developing educational curriculum and training protocol for more than 6,000 midwest team members. At Belcampo, Danielle works on operations related to Belcampo Butchery, as well as international coordination and farm/agritourism operations for Belcampo Belize.
Talia has worked with entrepreneurial food businesses her entire career and has more than eight years of functional and management experience with teams from large to small in the specialty food world. She started her career with Slow Food Nation, where she worked with architects and food producers to design event environments. In 2008, she joined Anya at Live Culture Co., and now applies her expertise in small-scale food production and facility design at Belcampo, focusing primarily on Belcampo Meat Co.’s construction projects, as well as Belcampo Belize’s lodge and agritourism operations.
Nevin’s background brings together expertise in both hospitality and finance; a balance well suited to the goals of Belcampo. After earning his degree in economics from the University of Pennsylvania, Nevin spent six years at the Oakland Marriott handling payroll and other accounting tasks for two hotel properties, as well as a convention center. Nevin currently manages the accounting responsibilities for all Belcampo entities.
Rachel’s experience in the food industry spans more than 10 years. As an entrepreneur, Rachel opened and operated the Iris Café in Brooklyn, NY, a critically acclaimed restaurant and gourmet shop. Prior to that, she was the event planner for Edible Brooklyn and Edible Manhattan magazines and started her own brand of grass-fed beef jerky. At Belcampo, Rachel uses her experience to assist CEO Anya Fernald in setting up company systems that help facilitate smooth communication between teams.
Nate has driven operations in mid-scale food businesses with gross revenues up to $40MM for the past 15 years. He served as Vice President of his family’s organic and natural ingredient company, Beta Pure Foods, and then went on to work for SunOpta, where he was the director of social and environmental responsibility, as well as director of global sustainability. Nate helped to start the organic industry’s first sustainability association, and he currently supervises Belcampo’s internal operations in addition to overseeing quality standards and best practices at all levels of the business.
Matthew has over 15 years of brand development and design experience and acting as senior art director, he was responsible for creating communication strategies for Fortune 500 companies such as Verizon, Disney and Dell. He ultimately combined his culinary and artistic passions, earning a master’s in food culture & communications from the University of Gastronomic Sciences in Colorno, Italy. Matthew currently directs the Belcampo Inc. brand, including communication and marketing for all Belcampo entities. He is also responsible for developing and launching new products and brands including Noble Spirit, Belcampo’s distillery in Belize.
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.
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.
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.
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.
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.
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.
Adam started his career as a butcher and then went on to work as plant manager at the renowned Chico State Meat Lab, a mid-sized, multi-species plant similar in scope to our own Butchery. At Belcampo, he provides the highest level of care during the final stage of our animals’ lives and oversees every step in the production process. A meat stick and jerky specialist, Adam likes to spend his time away from the Butchery out in nature hunting and fishing.