Rising Star Artisan Erika Nakamura of Lindy & Grundy - Biography

Los Angeles, CA

May 2014

Erika Nakamura’s mother noticed her young daughter was peculiarly curious and intuitive about food. She nurtured that interest and encouraged Nakamura to explore and create, especially ounce their family moved from Tokyo to New York.

While attending Antioch College in Ohio, she had the opportunity to return Tokyo for an internship. There Nakamura got her first taste of a professional kitchen in the Indian restaurant of a family friend. After graduating she moved back to New York and enrolled at the French Culinary Institute. Nakamura went on to work in some of the most esteemed restaurants in New York: Aquavit, Oceana, and The Grocery, as well as upstate at Blue Hill at Stone Barns.

But Nakamura decided to switch gears, trading in the restaurant grind for work behind the fish and meat counter at a New York market that specialized in local and sustainable products. She realized a passion for butchery and sustainability. Nakamura ventured to the Hudson River Valley with partner Amelia Posada for a life-changing apprenticeship at Fleisher’s Meats. The pair decided to go into business together and open a butcher shop in Los Angeles, where they saw a dire need for that type of business. Lindy & Grundy opened in 2011. It has already become a local institution and a beacon for sustainable, holistic meat shop practices.