Texas native Easton Sadler loved food from an early age. After spending four years as an assistant forecast duty officer in the U.S. Navy, he used his GI Bill to follow his passion and go to culinary school. His interest in butchery was born at Banger’s Sausage House & Beer Garden in Austin, and he honed his technique and creativity as a line cook at Rosewood. He moved to Houston and spent three years at UB Preserv, working under Chefs Nick Wong and Chris Shepherd. He’s now head butcher at USDA facility and butcher shop R-C Ranch, managing all retail cuts, sausage, charcuterie, and the shop’s dry aging program. Easton is currently working toward a Master’s degree in Hospitality and Restaurant Management at the University of Houston Hilton College. In the future, he hopes to open his own butcher shop with a small tasting menu in the evening.