Overview

Launched in July 2015, Le FRENCH BUTCHER INTERNATIONAL as a retail butchery in Los Angeles, California and has grown into a multi-faceted international consulting company in Retail Meat Management and Training. We are a husband-wife consulting team that specializes in Operations and Personnel Assessment, Butchery Training and Development and Meat Management. Our focus is on streamlining processes, minimizing waste, increasing profit margins and growing scalability. Our services range from supermarket large scale operations to high-end boutique management and scalability. All packages are completely adapted to the needs of our clients. The STORY of Le FRENCH BUTCHER Hailing from Nice, France, JEAN-CLAUDE SETIN entered a rigorous apprenticeship at age 14 under "Old School Masters" where he was trained in zero waste, respect for the animal & whole carcass maximization. At 16, he was the youngest apprentice to ever pass certification in Nice, and at 24, he was hired to manage a local family's 14 butcheries including overseeing meats selection at the slaughterhouse, quality control and revenues. He purchased his first store at age 30 in an open market and went on to own two highly successful Gourmet Butcher shops. SUSAN DANE SETIN has spent most of her adult life abroad including 15+ years in international corporate events--design, sales, production and marketing and another 15 in film. She has worked, lived and traveled in over 30 countries and speaks French, English, Spanish and Portuguese. Inspired by the artisanal mastery of her husband, Susan became passionately committed to preserving these century-old, highly sustainable techniques and sharing them in the global retail marketplace. Susan and Jean-Claude met when Susan (a long-time vegetarian) walked into Jean-Claude's butchery in Nice, France to buy some Parmesan. He invited her to his best friend's fine French restaurant and the rest is history.