About Us

Over the course of his 20-year culinary career, Mills Stovall dreamed of one day opening a Michelin Star-quality fine dining restaurant.  Then one spring morning, that all changed.  His daughter Hali`a was born and suddenly the critical acclaim that once fueled him didn’t seem to matter.  What did matter was being able to sustain his family and their community.  He had in mind a butcher shop that helped farmers and ranchers get their meat to market without sending it to the mainland, providing people with a reliable and friendly source of fresh, local, hormone and antibiotic-free meat from Hawai`i Island.

 

Mills and his wife Kamalei opened Waimea Butcher Shop, LLC, in 2017.  Waimea Butcher Shop is a specialty butcher shop and deli in Waimea, Hawai`i, that specializes in local grass-fed beef, pork, lamb, and house-made charcuterie.  They only partner with ranchers and farmers who share their respect for the land and the animals that feed them.  In honoring traditional butchery and respect for the animal, they use the whole animal.  Meats are sliced-to-order, cuts and varieties will vary based on daily availability, and artisanal sandwiches are available as well.  They offer a delicious and sustainable alternative to conventional meat and bring back the relationship the community once had with their butcher.

 


Chef's Favorite 

Porterhouse

SOURCE

Hawai`i Lowline Cattle Company

Preparation

Garlic-crusted seared with green onion butter

I am continually inspired by the beauty and bounty that this island provides and express this gratitude through my cooking, and by offering our community the best quality meat, game, and poultry available.

 

 

Chef Mills Stovall

 

 

 

Mills was born in East Texas, where he grew up hunting, fishing, and learning how to prepare his catches.  He developed a love and respect for his natural surroundings, and for the delicious experiences they continue to provide.  

After attending culinary school and working under some of Santa Fe and San Francisco’s great chefs, Mills moved to Hawai’i Island and worked at various local farms while he built his catering and private chef business.  He is continually inspired by the beauty and bounty that the island provides and hopes to express his gratitude through his cooking, and by offering other cooks the best quality meat, game, and poultry available.