Swiss-trained chef Tanya Cauthen encountered a culinary paradox: Richmond chefs could find excellent cuts of meat, but Richmond consumers lacked options. The idea of bringing restaurant-grade meats to the consumer market was born in the spring of 2006, and the idea became Belmont Butchery.
Cauthen moved to Richmond in 1993 to work with Jimmy Sneed at the acclaimed The Frog and The Redneck restaurant in Shockoe Slip. At 24, she opened The Red Oak Cafe as executive chef. Never afraid of a challenge, chef Cauthen opened Capers Catering as chef-partner. Her experience has not been limited to restaurants, having worked as chef of Ellwood Thompson's Local Market, and the European Market. Cauthen opened Edible Garden in 2005 as Chef de Cuisine.
Cauthen's international experience includes a chef's apprenticeship in Bern, Switzerland, where she first tried her hand at butchery, as well as a stint at Melbourne's Queen Victoria Market in Australia. Always hoping to inspire good cooking, she ran the Virginia Gourmet cooking school, and has covered food and wine as a writer for a well known regional publication.