A native Washingtonian, Wendell Allsbrook grew up in the U Street neighborhood. In 2003, Wendell started working at Balducci’s, formerly Sutton Place Gourmet, where he launched his food career. Over the next few years, his fascination with food grew at an exponential rate. 

In 2005, Allsbrook began working at The Organic Butcher in McLean, Virginia. Throughout the next 15 years, he became the face of the business and refined his skills in multiple domains. Allsbrook was the butcher, seafood monger, recipe developer for at-home cooking instructions for customers, and caterer for events. Not only did he develop an expertise in butchery, but he also created a cult-like following in the area. 

In 2020, Allsbrook started his own company, The Georgetown Butcher, and provided exceptional customer service throughout the pandemic. Allsbrook has been featured in The Washington Post, The Wall Street Journal, and a variety of local and national media outlets.