As a son of a Swiss ‘Metzgermeister’, or master butcher, Thomas Odermatt literally grew up in his family’s butcher shop in the Swiss Alps. This humble little shop is where Thomas learned his family's secrets of succulent, tender rotisserie.
From his father, Otto, he learned the importance of using the right cuts for the right purpose, and of choosing only select, free range meats raised by trusted family farms. From his mother, Maria, he learned the family’s recipes for savory rotisserie, a specialty their shop prepared for customers on Saturdays. Though all the other butcher shops in the village offered rotisserie, only at Metzgerei Odermatt was there a line out the door and around the corner.