The STL Bucket List Show
Chris Bolyard - Farms, Fine Dining, and Nose-to-Tail Cooking
On this episode of the STL Bucket List Show, we sit down with Chris Bolyard, founder of Bolyard’s, to talk about building one of St. Louis’ standout butcher shops and the years of hard work, hospitality, local relationships, and passion for food that made it possible. Chris shares his journey from working in kitchens as a teenager to opening his own butcher shop in 2014, including the challenges of stepping out from behind the kitchen line and learning how to connect with customers from the other side of the counter. He reflects on starting the business with his wife, learning the importance of hospitality, and building a space where customers can not only buy quality meat but also learn how to cook and understand where their food comes from. The conversation goes deep on Bolyard’s relationships with local farms, why transparency is so important, and how Chris chooses farmers who share his standards for raising animals. He explains his philosophy that animals should have the best possible life before becoming food, and why humane farming and processing ultimately affect the quality of the final product. Chris also opens up about expanding the original butcher shop into a restaurant, how the COVID-19 pandemic unexpectedly changed the business, and how the meat shortages of 2020 introduced Bolyard’s to a much larger audience. From brunch and butcher classes to mentorship and creating a space for the Maplewood community, the conversation explores what it really takes to build a lasting local business. From entrepreneurship and family to farming, food, mentorship, and the future of the St. Louis food scene, this episode is a look at the person and philosophy behind one of the city’s most unique food businesses. They discuss: - How Chris went from working in kitchens as a teenager to opening his own butcher shop - The challenges of opening Bolyard’s in 2014 - Learning to transition from working in the kitchen to serving customers - Building the business alongside his wife - Chris’ philosophy on animal welfare and humane farming - How the COVID-19 pandemic unexpectedly helped grow the business - Using the whole animal and minimizing waste - Creating a space for the Maplewood community - Teaching butcher classes and mentoring the next generation of restaurant workers - Why supporting local farmers and businesses is so important - The future of Bolyard’s and Chris’ goal of spending more time in the cut room and kitchen Support the show New episodes drop every Wednesday. SUBSCRIBE FOR NEW EPISODES EVERY WEEK LISTEN ON: Apple Podcasts ▶ https://apple.co/36ycuuO Spotify ▶ https://spoti.fi/3svGoqS CONNECT WITH STL BUCKET LIST: Instagram ▶ https://www.instagram.com/stlbucketlist Website ▶ stlbucketlist.com WORK WITH STL BUCKET LIST Interested in partnering or sponsoring an episode? Email ▶ show@stlbucketlist.com Website ▶ https://www.bucketlistcreative.com Listen on Spotify, Apple, and YouTube Recorded at Bucket List Podcast Studio, St. Louis, MO
