our story
Purpose-Driven Hospitality from the Ground Up
Rancher’s Reserve was founded with a clear vision: to build a direct connection between how food is raised and how it’s served. At the center of that vision is Nicholas Scalisi, a lifelong food and hospitality professional with deep roots in the industry. He grew up in his family’s produce business and began working in restaurants at just 15 years old. From an early age, he was drawn not only to the energy of hospitality but to the responsibility that comes with serving others well.
In 2019, Nicholas opened Fern, an upscale-casual restaurant in West Palm Beach focused on seasonal cooking, thoughtful service, and creating a sense of place. As Fern grew, so did the desire to go deeper—to not just cook with good ingredients, but to be part of producing them. That led to the founding of Rancher’s Reserve in 2021, starting with a small herd of Wagyu cattle and a focus on responsible, regenerative ranching practices.
The goal was simple: raise the best beef possible with integrity, transparency, and care—for the land, the animals, and the people who eat it. Over time, Rancher’s Reserve grew to include heritage pork, pasture-raised hens, and a broader mission of full vertical integration—allowing us to supply our restaurants and customers directly from our own farms and trusted partners.
In 2024, Rancher’s Reserve expanded into local green markets, offering our meats directly to the community and starting conversations around food sourcing and quality. Then in 2025, we opened Steak Shop by Rancher’s Reserve—a neighborhood butcher shop and provisions market that brings our ranch-to-table model to life. The shop features our own Wagyu and pork alongside carefully selected products from farms that meet our same standards of care, flavor, and transparency.
A key part of this journey has been Chris Muneio, a partner, investor, and believer from the very beginning. His support and shared commitment to building something lasting helped bring Rancher’s Reserve to scale in a meaningful and sustainable way.
Just as critical to our growth has been the passion, dedication, and talent of the team that has joined us along the way. From the kitchen to the butcher shop to the fields, our staff has brought this vision to life with integrity, skill, and a shared belief in doing things the right way. Their commitment has shaped every part of what Rancher’s Reserve has become—and continues to push us forward.
At its core, Rancher’s Reserve is about doing things the right way. That means prioritizing animal welfare, soil health, honest sourcing, and Southern hospitality—without shortcuts. We’re not trying to reinvent food. We’re just trying to get it right, from start to finish.