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At Belcampo, our mission is to craft exceptional, sustainably produced food and make it available on a larger scale than ever before. The land is the heart of everything we do, and our unwavering commitment to act as good stewards of the land is the foundation of all of our operations: organic farms, butcher shops and restaurants, and agritourism destinations.

We love welcoming passionate people to our growing team, and we’re champions for the reprofessionalization of culinary and agricultural jobs.


About

Belcampo Inc. was founded in 2011 by Anya Fernald and Todd Robinson after years of exploring ideas about how they could best foster the growth of the sustainable quality food movement.

Our family of companies encompass Belcampo Farms where we humanely raise our organic meat, our humane certified processing facility Belcampo Butchery and Belcampo Meat Co. which runs our Butcher Shops and Restaurants—a total of six locations in California by the end of 2014—and Belcampo Belize, an award-winning, world-class destination welcoming discerning travelers from around the globe.


The Co-Founders

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Anya Fernald

Co-Founder and Chief Executive Officer
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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.

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Todd Robinson

Co-Founder
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A pioneer in the financial services industry, Todd started his career at Smith Barney and went on to become CEO of Linsco Financial group. He then formed LPL Investment Holdings Inc., which brokered transactions for thousands of small financial service businesses, and served as CEO until its sale to a private equity firm in 2005. Todd’s mission is to contribute to the health of our planet by making values-driven investments and currently spends the majority of his time pursuing his many passions, including bow hunting, fly fishing, and good food. At Belcampo, he lends his wisdom and business acumen, as well as serving as our unofficial master product sampler.


The Belcampo Team

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Danielle Dahlin

Project Assistant
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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 logistics related to Belcampo Meat Co. construction projects, as well as international coordination for Belcampo Belize.

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Talia Dillman

Managing Director
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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.

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Nevin Ditzler

Accountant
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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.

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Rachel Graville

Executive Assistant
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Rachel’s experience in the food industry spans more than 10 years. As an entrepreneur, Rachel founded 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.

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Gizelle Huynh

Human Resources Manager
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Gizelle got her start in human resources at the San Francisco Ballet and then moved to the for-profit space, managing and developing programs for two growth-phase businesses. At Belcampo, she brings experience from early-stage company development to help support our expansion, while staying focused on safety and compliance at all times. Gizelle is a California native who completed her undergraduate studies at UC Santa Barbara.

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Nate Morr

Chief Operating Officer
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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.

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Matthew Runeare

Brand Director
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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.


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