PETER ZAIDAN, MACELLERIA FOUNDER: THE STORY BEHIND MACELLERIA

Macelleria founder and co-owner Peter Zaidan recalls watching his father and uncle break down a cow to feed eleven hungry children at just six years old. At the time, he hoped he would one day find a “real job” and never have to do the same.

That early experience would go on to shape everything.

MACELLERIA FOUNDER PETER ZAIDAN AND A LIFELONG OBSESSION WITH QUALITY

“I had been trained from a very young age to become extremely particular when selecting produce,” Peter explains. “The best solution was simple — run my own business and feed both myself and others.”

Peter prides himself on Macelleria’s ability to deliver restaurant-quality cuts at butchery prices.

Produce is sourced from across Australia, including Gippsland, King Island, Tasmania, Flinders Island, Southern New South Wales and South Australia — ensuring consistency, traceability and quality.

MacellEria began in Bondi Beach as a humble butcher-style concept. Inspired by the simplicity of a fish and chip shop, customers could choose their produce, have it prepared in front of them, and enjoy it on the spot.

The response was immediate.

The original location quickly outgrew its small footprint, leading to a larger space and eventual expansion into Newtown.

The 190-seat venue on Enmore Road was designed to host immersive dining experiences, including Dinners with The Butcher and The Winemaker.

As demand grew, so did the brand.

Macelleria now operates across two states, with locations in both Sydney and Melbourne — built on a loyal customer base that continues to grow.

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On behalf of Peter and the entire Macelleria team, thank you.

This journey exists because of the community that continues to support it.