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Bryan Mayer was the director of product for Kunoa Cattle Company on Oahu and the former Chief Venison Officer for Maui Nui Venison. He is currently working with the Savory Institutes Land To Market team. He also serves on the board of directors for the Hawaii Restaurant Association Educational Foundation. Mayer has lectured and conducted workshops with the James Beard Foundation, Stone Barns Center for Food & Agriculture, the American Grassfed Association, the American Lamb Board, the Culinary Institute of America, the Savory Institute, in addition to consulting with farmers, slaughterhouses, and processors, throughout the U.S. and the world. He is currently working on expanding slaughter and processing capacity for small ruminant and hog producers on Oahu.