Heather has always had a passion for healthy food and juice and especially loves wandering through local farmer’s markets. She got inspired to start juicing after coming up with ideas for exotic cocktails for her cocktail bar, Apothéke.

Heather is first and foremost a designer - and one that happens to love designing and creating restaurants and bars. She leads the design for all of The Butcher’s Daughter restaurants, infusing what she calls “a blend of feminine and masculine energy.” Her creative agency, Wanderlust Design, designs both residential and hospitality projects, as well as branding and identity. Her work takes her around the country and across the Atlantic—Heather recently led the design of Cali Sister, a restaurant in Paris inspired by the sun-kissed lifestyle of California.

Michael has over 20 years of experience operating high volume restaurants, bars, nightlife venues, and luxury hotels. Beginning his career working at BR Guest Hospitality in NYC, Michael grew eight New York restaurants in to over 31 restaurants and bars across the country.

Michael later moved to Los Angeles, where he became Chief Operating Officer of Sprout LA, managing over $80 million in annual F&B revenue. In 2018 and for the next 5 years, Michael built Proper Hospitality and their collection of hotels to 23 restaurants and 11 hotels across the globe overseeing $107 million in annual F&B revenue.

Sarah began her career by connecting with like-minded individuals around the intention to develop creative ventures. In 2011, she launched The Simon Collective, which focuses on cultivating boutique brands and enabling creative thinkers to bring their passions to life. She has since gone on to curate an impressive roster of brands in the hospitality, wellness and retail spaces throughout the United States.

Sarah joined the The Butcher’s Daughter group as the lead partner with the launch of the first location in 2012, and has continued to contribute to brand growth ever since.

Sam has been in hospitality for over 30 years and has seen his palate evolve from beef steak to cauliflower steak. Over the course of his career he has been CFO for the likes of The Smith & Wollensky Restaurant Group and The One Group, the parent company of the STK brand. Sam was instrumental in taking both of these companies public during his tenure there.

Most recently Sam was CFO of North America for the Soho House group. In addition to his roles as CFO, Sam is a founding board member of The NYC Hospitality Alliance, a not-for-profit group that is instrumental in advancing advocacy for NYC based eating and nightlife establishments. Sam also co-founded NYC Hospitality Group, a New York City centric networking organization. Sam was born, raised and currently lives in New York City with his wife, daughter and Corgi Millie.

Richard spent much of his early career cooking meat—from running his own food truck to cooking for private clients—and most recently as Sous Chef at the Superba Restaurant Group. However Richard’s passion has always been utilizing the best produce available, and his cooking soon turned toward championing vegetarian fare. At The Butcher’s Daughter, Richard utilizes the traditional and haute techniques he acquired along the way, by swapping out beef for vegetables in beet tartare and ground white-bean & fennel for sausages.

Kari has been with The Butcher's Daughter since 2015 - working the gamut of management and most recently Director of Operations for the West Coast locations. Her brilliance lies within her ability to see and extract the best. She has been instrumental in developing the brand, the people, and the systems to grow The Butcher's Daughter in to a local’s favorite cafe, a world recognized brand, and a team of kind, honest, and potent leaders in the hospitality industry. Kari loves connecting and creating and can be found riding her bike through Ojai or having a catch up chat with friends of LA in her spare time.

Denise was given the title the Jack of All Trades at the start of her career, displaying an impressive range of skills and expertise. She continues to be a visionary leader who combines strategic thinking, strong business acumen, and a deep understanding of customer needs to drive business development and sales success. With her exceptional track record and commitment to both professional and personal growth, Denise is poised to make significant impact in any organization she serves .

Prior to joining the team at The Butcher’s Daughter, Denise was a part of the opening team for Proper Hospitality. In her six-year term, she consistently exceeded budget and was awarded highest sales producer, company-wide.

Raised in upstate NY, Rae spent a lot of time helping her mom in the kitchen with various baking and cooking projects. After graduating with a degree in Mathematics, she realized her true passion remained in the kitchen and returned to school to learn advanced pastry techniques. She moved to NYC to gain experience and over the last 8 years has worked her way up through the kitchens of Upland and The Clocktower. Rae stepped up to the position of pastry chef working at La Mercerie followed by Queensyard. She is very excited to be a part of the Butcher's Daughter team and to be adding her skills and knowledge to the pastry program.

Raised in upstate NY, Rae spent a lot of time helping her mom in the kitchen with various baking and cooking projects. After graduating with a degree in Mathematics, she realized her true passion remained in the kitchen and returned to school to learn advanced pastry techniques. She moved to NYC to gain experience and over the last 8 years has worked her way up through the kitchens of Upland and The Clocktower. Rae stepped up to the position of pastry chef working at La Mercerie followed by Queensyard. She is very excited to be a part of the Butcher's Daughter team and to be adding her skills and knowledge to the pastry program.

Kaley joined our team as a graphic design intern during her senior year of college in Florida. She relocated to Los Angeles last year to work for The Butcher’s Daughter full-time. She enjoys collaborating with our chefs and designers to bring new ideas to life - across social media, packaging, website and brand collateral.