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.
Laura started her career in the non-profit sector, working for social and environmental justice organizations and most recently, worked with Rockefeller Philanthropy Advisors, International Forum on Globalization and Corporate Accountability International. Laura spent 6 years assisting foundations, corporations, and individuals in conducting thoughtful and effective philanthropy at RPA. Her love of a good meal and passion for building sustainable food systems eventually led her to Belcampo where she provides support to CEO Anya Fernald and other members of the executive team.
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.
Craig brings 4 years of design experience to Belcampo, having worked with a range of clients including Apple, Interaction Associates, and Speakeasy Ales and Lagers. Craig’s appreciation for sustainable and organic food grew after visiting a family farm in rural Croatia where he learned to break down and cook meat on car battery-powered rotisseries. Craig currently manages the design and production of marketing materials and packaging for all Belcampo entities.
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.
Kim’s experience in accounting and finance spans more than 10 years. She spent 8 years with Deloitte & Touche in their audit practice and subsequently as a Controller for Hines. Most recently, Kim earned a Masters of Arts in Food Studies from Chatham University. Through her degree, she learned a holistic approach to food systems, from agriculture to food production and consumption. Kim serves as Belcampo’s Controller where she builds and manages a transparent, intuitive, and high-integrity financial system.
Jonathan obtained a degree in Environmental Policy at the University of VT. His professional experience includes serving as a Policy Analyst for the EPA, interning at Restaurant Nora, and launching a part-time catering business with a focus on organic foods. Jonathan took the plunge into full time hospitality by earning a Masters Degree in Hospitality Management at the Cornell Hotel School. After earning his degree, he worked in the retail food industry for 15 years taking on leadership roles in marketing, finance, operations and strategy. Jonathan is thrilled to be part of an environmentally-grounded meat-focused business that satisfies his passions for both food and planet.
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.
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.
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.