Farm-fresh to top kitchens: how Glion alumna Ksenia is bringing high-quality meat to chefs who demand the best
Ksenia Stepanovitch, a Glion alumna, co-founded FARMERY with her partner, bringing high‑quality, traceable meat from regional farms into professional kitchens. Tired of the disconnection between farmers and chefs, she set out to restore real hospitality — one where care, flavor, and ethical sourcing matter just as much as logistics.
Before FARMERY, Ksenia spent nearly a decade in fast‑paced tech startups and innovation roles across industries, but was drawn back to something more tangible and meaningful. A pivotal moment came during a walk in a village outside Stuttgart where fresh meat from local farms reignited her passion — the flavor, traceability, and human connection reminded her of the roots she grew up with.
With FARMERY, she bridges the gap: working with small farms to source exceptional cuts, respecting each part of the animal, ensuring consistency and traceability — and delivering to top chefs in Berlin and beyond who demand excellence. Hospitality lessons from her Glion education — anticipating needs, working under pressure, international exposure — now inform how she builds FARMERY’s operations and relationships.
Read the full article here: Farm-fresh to top kitchens: how Glion alumna Ksenia is bringing high‑quality meat to chefs who demand the best
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