Rian was born and raised in Dry Creek Valley. His parents owned the Dry Creek General Store, and he was born in the house across the road.  As a child Rian was an active member of 4H raising livestock for auction. After high school he attended Culinary school in San Francisco and worked in some of the finest restaurants in the world including the Fifth Floor in San Francisco and El Bulli in Spain, where he fueled his passion for making cured meats. Like most great things, it's all about how long you are willing to wait. After realizing his passion lied in meat and livestock production, Rian took on the position of Head Butcher at Willowside Meats. Here he perfected his craft at custom beef, lamb, and pork cutting, smoking, and sausage making.

Rian currently offers meat-cutting classes.

Inquire via "Contact"

He also does custom slaughter on the side, so if you raise meat birds or have an annoying rooster, Rian's your man.