Joshua Thomas
Executive Chef
Meet Joshua Thomas, the Executive Chef at Butcher And Barrel in Sacramento, California. With a deep passion for culinary artistry, Joshua is dedicated to crafting dishes that highlight locally sourced, seasonal ingredients raised sustainably. His cuisine is a harmonious blend of Californian, Classic Italian, French, and Country influences, reflecting both tradition and innovation.
Joshua’s culinary journey began at the St. George Hotel in 2003, where he honed his skills under the mentorship of legendary chefs at some of Northern California's finest restaurants, including Taste in Amador, Bouchon in Napa, The Kitchen, and The Waterboy. This rich experience has shaped his belief in the importance of a fully scratch kitchen, where every dish is prepared with care and respect for its heritage.
Driven by a love for the history and evolution of cuisine, Joshua finds joy in creating dishes that honor the lineage of the chefs and home cooks who have come before him. He looks forward to welcoming you to Butcher And Barrel, where he aims to create unforgettable dining experiences that may even remind you of cherished memories from the past.
“We are thrilled to welcome Chef Joshua Thomas 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 Jeff Mitchell 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.
