Butcher & Bee opened in Charleston in 2011 with the mission of serving honest-to-goodness sandwiches made with flavor combinations and food quality usually reserved for fine dining. That dream has since grown beyond sandwiches: B&B opened The Daily in 2014, a modern bodega serving locallly roasted coffee, cold-pressed juice, wine & beer, breakfast, lunch and grab-and-go provisions; Butcher & Bee Nashville, an expanded version of the original, opened in late 2015.  Having outgrown it’s original space, Butcher & Bee moved to a bigger location in 2016, offering a larger, more diverse, vegetable-forward Middle Eastern leaning menu for lunch, brunch and dinner. Naturally leavened breads, pita and pastries are baked in-house daily and served at both Butcher & Bee and The Daily.

In 2017, Butcher & Bee opened Workshop, a fancy food hall featuring a rotating lineup of chefs and concepts on the Upper Peninsula, and a second location of The Daily at the newly renovated Gibbes Museum in downtown Charleston. In 2019, owner Michael Shemtov and chef/partner Bryan Lee Weaver will open Tex Mex breakfast taco spot Redheaded Stranger in East Nashville.

Food & Beverage

Restaurants

Butcher & Bee

Michael Shemtov

Eamon Wheeler

Hanna Giblin

Kathryn Leavy

Tomer Oliel

Jake Mogleson

Kaytee Kanavy

The Food and Beverage team at Butcher & Bee is responsible for curating and delivering exceptional culinary and beverage experiences. The Beverage Director oversees the drink program, ensuring a diverse and high-quality selection of beverages. The Kitchen Expediter coordinates the flow of food from the kitchen to the dining area, maintaining efficiency and quality. The Sous Chef assists in menu creation and kitchen operations, focusing on maintaining the high standards of food quality and presentation. The Bartender crafts cocktails and beverages, providing superior service and enhancing the overall dining experience.

Food and Beverage

Food and Beverage

About

Team members