Hey! I'm not your average butcher.
I'm just a valley girl who left a Ph.D. track in English to work for a James Beard Award winning chef and ended up finding her passion in butchery.
After working as a butcher everywhere from Tuscany to Jackson Hole to right here in Los Angeles, I started Bavette Meat & Provisions to serve Angelenos pasture-raised, humanely-reared meat alongside hand-made provisions that simplify and elevate everyday meals.
When I'm not butchering, I can be found chasing my nephews, giving feminist pep talks to my six-month old niece, watching reruns of Frasier, playing banjo, and practicing Ashtanga.
WANT TO KNOW MORE ABOUT MY STORY?
Hi, I'm Ryan and my role at Bavette is limited, but important. Aside from being the main investor in the business, I help Melissa with the ups and downs of entrepreneurship, event staffing as needed, and podcast/technical support.
As for myself, I'm originally from a small town in Massachusetts, and I work full-time as a virtual production supervisor at the Fox VFX Labs. Most recently, I worked on the new Jungle Book and Steven Spielberg's Ready Player One.
When I'm not being forced to work at some kind of Bavette event, I love seeing films, watching and playing all the sports, running, listening to and seeing live music, and chasing our nephews and niece around the backyard.
I've recently been voted uncle of the year by my five year old nephew.
Hi! I’m Jamie, and I am a transplant to LA from the awesome and underrated state of New Mexico. I have worked in many industries in my life including sales, tech support, journalism, food and education. I even spent a short time in my teenage years as a full on face-painting-balloon-animal-making clown (maybe I’ll break out my old skills at a farmers market near you soon). Through this crazy career journey I’ve been on, I’ve learned that the old cliche is true - if you love what you do, you’ll never work a day in your life. When I am cooking, teaching, talking about food or eating food, it is true joy for me, and I feel so lucky to do what I do every day.
When I’m not talking meat with you at Bavette, I teach young chefs how to be confident and successful in the food industry. I also take a solid number of naps, go on many walks with my dog, and eat more frozen pizza then I would ever admit to my students. Or I’m drinking coffee. I drink a lot of coffee.
But don't just learn about our team, there's a whole other set of people that help bring this meat to your plate: the ranchers!
think you might be a good fit for our team?
We're not always hiring, but we love to be in contact with great people who are passionate about what we do. Fill our the form below, and select the team of which you might want to be a part. We'll be in touch soon.