Nicolas Novello
Executive Chef
Butcher & Barrel is proud to introduce Chef Nicolas Novello as its new Executive Chef.
Chef Nicolas Novello is an esteemed culinary professional with over two decades of experience in the culinary arts. Renowned for his contributions to the Seattle food scene, Chef Novello was a pioneering force behind the city’s food truck movement, showcasing his commitment to innovation and his passion for engaging diners in distinctive ways.
As an Executive Chef, he has consistently elevated dining experiences through his exceptional culinary artistry and meticulous execution. His impressive career includes leadership roles such as Culinary Director for Great Western Pacific Inc., where he oversaw multiple restaurants at Pier 57, and Executive Chef for The Skillet Group. Additionally, Chef Novello has lent his expertise to several distinguished Seattle establishments, including Matador, La Luna, Local 360, and Toulouse Petit.
With a profound knowledge of culinary techniques and a steadfast dedication to sourcing the finest ingredients, Chef Novello continues to inspire and delight in his current role, bringing his vision of culinary excellence to life.
“We are thrilled to welcome Chef Nicolas Novello to the Butcher & Barrel family. His unparalleled expertise and incredible passion for culinary artistry align perfectly with our vision for providing guests with an elevated and unforgettable dining experience.”
— KEVIN MCBRIDE, OWNER
Michael Gray
General Manager
With a career deeply rooted in the culinary world and a commitment to excellence in every aspect of restaurant management, Michael brings over two decades of exceptional experience to Downtown Sacramento’s Butcher and Barrel to serve as the General Manager. In this role, he is responsible for the day-to-day operations of the restaurant and ensuring the highest quality of guest experience.
As the General Manager of this farm to fork establishment, owned by Kevin McBride, Mike is dedicated to upholding the restaurant’s commitment to locally sourced ingredients in collaboration with Executive Chef Jeff Mitchell to deliver quality dishes while offering a fresh upscale casual dining experience. Butcher and Barrel’s motto, “Do It Right the First Time”, echoes Mike’s own philosophy of excellence in service.
Mike has cultivated a legacy of pride and commitment to high quality service, viewing it as the key to success in building cohesive teams focused on nurturing relationships and creating a culture of making a difference in every guest’s experience. This commitment is firmly rooted in the values of inclusion, authenticity, teamwork, and diversity.
