Andrew Jennrich might be feeling a bit out of place today. That’s because the former chef de cuisine at Farmhaus is beginning his first day breaking down animals in a different kitchen. Jennrich recently left his post at the South City restaurant to take butchery to new heights at soon-to-open butcher shop, Butchery, located at 9202 Clayton Road in Ladue.
Butchery, aka Truffles Meat Market, is a sister venue to restaurant Truffles, which sits next door. In his new position, Jennrich will work closely with Truffles executive chef Brandon Benack. “It’s just another branch of the restaurant,” said Truffles general manager Aleksander Jovanovic. While Benack will continue to lead all culinary operations, Jovanovic said Jennrich will have full autonomy in butchery. The GM expects the shop to open by Labor Day with a soft opening in the weeks leading up to the holiday.
Jennrich, a member of the Sauce Ones to Watch Class of 2013, said the work at Butchery would be similar to his responsibilities at his previous position. “The shop constitutes a decent amount of my job at Farmhaus – charcuterie, butchering, doing pigs, chickens, lambs,” he said. “It seemed like a unique opportunity.” Jennrich worked at Farmhaus since moving from his native Chicago to St. Louis in September 2011. “It’s been my home ever since I moved here,” Jennrich said. But the father of two toddlers said the new position would hopefully allow him to spend more time with them.
As Jennrich prepares for the opening of Butchery, his former employer is assessing a kitchen without him. “You don’t really replace a guy like Andrew,” said Kevin Willmann, chef-owner of Farmhaus. “Get in there and see the impact he had on things. Jeff [Friesen] is going to be my right hand now.”
-photo by Carmen Troesser
This article appears in June 2014.