Chef to Butcher – Ryan & Eleni Build The Quarter Butcher

May 20

39 mins

Episode Description

On this episode of the STL Bucket List Show, we sit down with Ryan and Eleni, founders of The Quarter Butcher, to talk about building one of the most unique food businesses in Saint Charles County and bringing whole animal butchery to Dardenne Prairie.

Ryan shares his journey from culinary school and fine dining kitchens—including time at Bulrush, Pastaria, and The Last Hotel—to discovering a passion for butchery and eventually opening a family-owned butcher shop focused on local sourcing, sustainability, and craftsmanship.

The conversation dives into how COVID reshaped their priorities, pushing them to leave the restaurant world behind and build something of their own while balancing marriage, parenthood, and entrepreneurship. They open up about the realities of running a family business together, learning how to separate work from home life, and building systems that protect both the business and their family.

They also break down what makes The Quarter Butcher different—from bringing in whole sides of beef and utilizing every part of the animal to creating house-made sausages, deli meats, pet products, tallow goods, and launching an entirely new sandwich menu.

From local farms to community building, sustainability to small business growth, this episode is about creating something meaningful while building a life around family and food.

They discuss: