• David SamiljanNeighbor

  • Alameda, CA

My first exposure to the meat business dates back to early childhood. My grandfather ran the family butcher store in Brooklyn: Baron&#39;s Meat &amp; Poultry. I grew up wanting to become either on artist or a chef, but graduated from High School unsure as to how to become either.<br> <br>I tried my hand at amateur radio, experimental films, and even joined the Big Apple Circus. At the circus I met Shirin, my future wife.

Eventually I applied to and graduated from the Culinary Institute of America in Hyde Park, New York. I worked for a period of time at Commander&#39;s Palace, in New Orleans, and at Rowes Wharf Hotel (a four star hotel) in Boston, MA.

In 1994,Shirin and I married and moved to the Bay Area, where I worked in many facets of the restaurant industry. I began working at various retail butcher shops, studied Kosher methods, and eventually took a job at Niman Ranch Meats, considered the gold standard of beef, pork, and lamb production.  At Niman, I worked as a butcher, a packer, a salesman, and quality control manager, and continued to learn about charcuterie and sausage production. <br>In 2005, I re-launched my grandfather&#39;s Baron&#39;s Meat &amp; Poultry in the Alameda Marketplace. 

Baron&#39;s not only provides the highest quality cuts of meat for our customers, we also prepare sausages (Cheese and Parsley from my days in Brooklyn, Merguez for Shirin&#39;s Middle Eastern palate, Andouille from New Orleans), marinades and offer recipes, and cooking tips for all our products. Customers can even watch the sausage making process from the front counter.

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