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The best of the best

Butcher Boy has worked hard to recruit a talented, knowledgeable, and energetic crew to serve you. Every member of our crew is sincere in his or her effort and gratitude, and they all enjoy sharing their own personality and experiences with our customers.

Our management team members have devoted their lives to their craft — and it shows every day in the quality of product and service. Here is a little insight into our team.

Clint Jolly, Executive Chef

Clint Jolly's love of cooking started at the early age of 3 when he began helping his mom in the kitchen. By 7, he was making dinner for the entire family (though he needed a little help reaching the cupboards). In his teens, Clint decisively chose his culinary career path and began formal training in Reno's own Glenn Hare Center Culinary Arts Program under Chef Lee Wilhelm. He received the center's top honors both years, as well as personally designing the award-winning "Best of Show" menu at "Fantasies in Chocolate." He went on to win many regional and state awards in the VICA culinary competitions and received a standing ovation at the center's "Coux de Gras" fundraiser.

Upon completion of his formal training, he accepted the position of Director of Catering at Butcher Boy. Not only has the business grown tremendously under his direction, he has garnered much respect at local Reno/Tahoe culinary events and competitions for his extraordinary talent, coupled with his unswerving commitment to using only the finest, freshest products. Clint received the "Best of Show" award at both the 2002 and 2003 Winter Wine and Ski Expo; the "People's Choice" honor at the 2003 Reno Food and Wine Festival; multiple awards for appetizers and desserts at Taste for Travel's appetizing chef contest, and swept all four awards at The Chateau in Incline's Farewell Celebration: Best Appetizer, Best Flavor, People's Choice, and Best Booth!

Clint and Butcher Boy's team of dedicated, certified chefs are well-known throughout the region for providing the very best in quality, creativity, and service. Clint considers it an honor to be part of a legendary business, and the culinary team's focus is to always shoot for the stars. The new location in Reno, opening November 2006, will surpass the city's expectations of a gourmet and fine foods market.

Haas McKemy, Chef

Chef Haas McKemy grew up near California's fertile Sonoma County. Being surrounded by the best of California's produce and a thriving food scene inspired him to begin a formal education at the California Culinary Academy. After graduation, Haas traveled the Western U.S. in search of knowledge and experience. He eventually settled down in Reno, where he has opened some of the area's finest restaurants, including Michael Brother's Steakhouse, The Chophouse, and Grillfish.

When Haas found Butcher Boy, he immediately contributed his own "flavor" to the mix. Hass is also an accomplished ice carver and has shown his skills in many unique centerpieces, cocktail luges, and ornamental carvings. Our local RTI has recruited him for the past few years to provide a thrilling centerpiece for their annual fundraiser. Along with the rest of the team, he strives to provide nothing but the best that the culinary world has to offer.

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