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MEAT YOU CAN TRUST

Meet the Chef

Cameron Falls

With over 15 years of culinary experience, Chef Cameron Falls brings passion and expertise to every cut. A graduate of the prestigious Culinary Institute of America, Cameron honed his skills in the bustling kitchens of New York City, working alongside renowned chefs and learning the art of butchery and nose-to-tail cooking. From there, he journeyed to California’s central coast, where he developed a deep appreciation for the agricultural treasures of local farms, working hand-in-hand with farmers to source the finest ingredients.

A pastrami love affair...

"My grandma lived in Los Angeles and came from a conservative Jewish family, so, when we'd visit her from Seattle as a kid, there was always bagels and lox, corned beef, and pastrami at her home..."

Meet the Chef de Cuisine

Shary Almodovar

As Chef de Cuisine at Beauregard’s Fine Meats & Butchery, Chef Shary Almodovar brings a depth of skill, passion, and dedication that elevates every dish served. Born in Puerto Rico, Chef Shary grew up immersed in the kitchen alongside her grandmother, learning the soulful flavors and traditional techniques that inspire her to this day. Her culinary journey took her from line cook to Executive Chef in South Florida’s most respected kitchens, where she mastered the art of menu creation and brought unforgettable dishes to life for VIP guests, including Bill Clinton, Martha Stewart, and Anthony Bourdain.

At Beauregard’s, Chef Shary’s commitment to culinary excellence shines in every cut, flavor, and presentation. Known for her hands-on approach, she ensures that kitchen operations run smoothly, blending her organizational skills with her relentless pursuit of deliciousness and consistency. Her approach to cooking is both adventurous and grounded in technique, allowing her to develop innovative, well-balanced menus that showcase the finest local ingredients.

Expect only the finest

Our

Offerings

Everything here starts the same way: with animals raised well and handled carefully.

We work with small, family-run Florida farms and bring in whole animals, breaking them down in-house. That meat shows up as fresh cuts in the case, house-made charcuterie by the pound, and boards built around what we’ve got that week.

Some people come for the sandwiches and grab lunch to go. Others plan ahead and ask for something specific – custom cuts, thicker steaks, or a piece set aside for the weekend. However you shop, it’s the same meat, treated the same way.

Nothing flashy. Just food that makes sense when you know where it came from.

We work with precision, lean on classical technique, and pay attention to the details that matter.

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