David Nielsen
Executive Chef
Butcher & Barrel is proud to introduce Chef David Nielsen as its new Executive Chef.
Born in Baltimore, Maryland, Chef David Nielsen was raised in a family that loved cooking Southern traditional tasty food. He developed a passion for cooking by watching, helping, and learning at 5 years old on a foot stool beside his Mother Louise.
He attended Alderson-Broaddus College in Phillippi West Virginia and Towson State University where he earned a degree in Business management and a focus on Culinary Arts.
Building upon his training and honing his craft, Chef David worked in Melbourne Beach, Florida with Chef Thomas Hamilton.
In the Summer of 1987 Chef David moved to California. He continued to develop his culinary skills with many other tenured internationally gold medaled professional Chefs.
In 2000, Chef David studied cooking techniques in Rome, Italy. He has since studied in cooking techniques in London, Berlin, Paris, San Juan Puerto Rico, and Amsterdam.
“We are thrilled to welcome Chef David Nielsen to the Butcher & Barrel family. His unparalleled expertise and incredible passion for culinary artistry align perfectly with our vision for providing guests with an elevated and unforgettable dining experience.”
— KEVIN MCBRIDE, OWNER
Michael Gray
General Manager
With a career deeply rooted in the culinary world and a commitment to excellence in every aspect of restaurant management, Michael brings over two decades of exceptional experience to Downtown Sacramento’s Butcher and Barrel to serve as the General Manager. In this role, he is responsible for the day-to-day operations of the restaurant and ensuring the highest quality of guest experience.
As the General Manager of this farm to fork establishment, owned by Kevin McBride, Mike is dedicated to upholding the restaurant’s commitment to locally sourced ingredients in collaboration with Executive Chef Luis Cruz to deliver quality dishes while offering a fresh upscale casual dining experience. Butcher and Barrel’s motto, “Do It Right the First Time”, echoes Mike’s own philosophy of excellence in service.
Mike has cultivated a legacy of pride and commitment to high quality service, viewing it as the key to success in building cohesive teams focused on nurturing relationships and creating a culture of making a difference in every guest’s experience. This commitment is firmly rooted in the values of inclusion, authenticity, teamwork, and diversity.
