From New Zealand Deer Farms to American Restaurant Menus
Updated: 58 minutes ago
What happens when you bring the people behind New Zealand venison face-to-face with American chefs?
New relationships are formed, perceptions change, and venison finds its way onto restaurant menus!
In September, Glen Whyte traveled across the United States with D'Artagnan sales specialists, connecting directly with chefs and sharing the people, farming practices, and care behind New Zealand Cervena venison.
The timing couldn't have been better, with American restaurants preparing their autumn menus.
Bringing the People Behind the Product to Life
For his two-week US tour, Glen Whyte prepared an illustrated booklet introducing his family's third-generation farming operation in Canterbury, highlighting its deer-farming heritage, practices, and commitment to producing premium New Zealand venison.
The booklet also celebrates Whyte Farming's 30-year partnership with Mountain River Venison, helping American chefs connect the product's quality with the people, land, and farming story behind it.
Download the booklet here:
Over two weeks, Glen joined D'Artagnan's sales representatives on customer visits, known as "ride-withs", meeting chefs and sharing firsthand insights into New Zealand deer farming and venison production.
The conversations went well beyond the product itself.
Glen explained the family-operated nature of the business, the care taken to minimise animal stress, and the commitment to producing consistently high-quality venison.
For chefs, hearing directly from someone involved in the industry brought a personal connection to the product they were considering serving.
As Alex Stotler, D'Artagnan Sales Manager in New York City, explained:
"The personal connection turns a transactional exchange into a long-term partnership."
He also highlighted how chefs can pass on the knowledge they gain to restaurant servers, helping build trust and interest among diners.
Changing Perceptions — One Chef at a Time
For some American chefs, venison comes with preconceived expectations about flavour and quality.
Glen's visits helped challenge those assumptions.
The Tabard Inn is Washington, D.C.’s oldest continuously operating hotel and restaurant, located at 1739 N St NW, Washington, DC www.tabardinn.com
Imperfecto is a Michelin-Starred Mediterranean–Latin restaurant, on 23rd Street in Washington DC's West End www.sevenreasonsgroup.com/imperfecto
Quinn McCann, D'Artagnan Sales Manager in Washington DC, reported that chefs discovered a product quite different from the venison they had previously experienced.
The New Zealand venison exceeded their expectations for flavour and quality.
Meanwhile, TJ Obias, Sales Manager in Washington DC, arranged several tastings with chefs, with most deciding to order venison and add it to their autumn menus.
Glen's personal approach made a lasting impression.
As TJ put it:
"Glen was a great riding partner, he brought true authenticity to the table!"
A New Favourite at The Vanderbilt, Newport
One particularly encouraging result came from The Vanderbilt, a luxury hotel and dining destination in Newport, Rhode Island.
A discerning chef who had initially been sceptical about venison was won over.
After Glen's visit, the restaurant began ordering venison loins, and the chef said they would become a regular menu feature through the holiday season.
Andrew Toto, D'Artagnan Sales Manager for New England, credited Glen with introducing three of his customers to venison.
It's a great example of how personal engagement and product quality can work together to open new opportunities.
Building Relationships That Last
In Boston, Marga Raffucci, D'Artagnan Sales Manager, particularly valued Glen's ability to explain the family nature of the operation and the care taken throughout production.
She also appreciated his commitment to travelling all the way from New Zealand to meet customers personally.
For the D'Artagnan team, these visits provided valuable knowledge and confidence to share with chefs long after Glen returned home.
And for Mountain River, they reinforced the importance of the relationships that connect our New Zealand producers with the people preparing and serving our venison around the world.
From Our Farms to Their Tables
From New York and Boston to Newport and Washington, DC, Glen's visit strengthened relationships, introduced new chefs to Cervena venison, and built appreciation for the care behind the product.
Behind every restaurant serving our venison is a wider community of farmers, processing teams, sales partners and chefs working together to deliver quality and consistency.
A big thank you to Glen Whyte for representing New Zealand venison so well, and to Justin Sarubbi and the D'Artagnan sales team for their enthusiasm, support and commitment to bringing our venison to American tables.
It's wonderful to see the connections being made — and the enthusiasm for New Zealand venison continuing to grow!
Find Out More:
D'Artagnan, USA — Discover the American specialty food company connecting premium ingredients with chefs and customers.
The Vanderbilt, Newport — Explore the luxury hotel and dining destination in Newport, Rhode Island.
Glen Whyte's Trip Booklet — Read the booklet Glen prepared for the D'Artagnan tour.