Bryan Mayer has been at the forefront of the craft butcher movement in the US receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines.
Early in his career he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs that span the globe, 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 lectured and conducted workshops with the James Beard Foundation, Stone Barns Center for Food & Agriculture, The American Grassfed Association, The American Lamb Board, the Culinary Institute of America, The Savory Institute, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US and the world.
In addition to working with Land to Market, Bryan works with Maui Nui Venison, a wild-sourced conservation-driven venison company. Bryan is a judge for World Butchers Challenge and is a board member of the Hawaii restaurant association foundation.