Thomas Odermatt, along with 23 full-time and 13 part-time employees.
Thomas founded RoliRoti in 2002 after studying agriculture in Zurich, Switzerland, and working to improve conditions for the animals on his family’s rabbit farm in Hungary. As a marketing student at UC Berkeley, Thomas was required to create a business plan for a fictitious business, and it was out of this project that RoliRoti was born.
All of RoliRoti’s chickens are free range, raised without antibiotics, and non-GMO. They are never fed animal by-products. They are raised in open houses with equal space available outside to roam. Most of RoliRolti’s chickens are roasted within two days of slaughter. They are spiced and then spit-roasted at low heat for about 90 minutes on rotisseries in specially built trucks. All other meats are from Heritage Foods USA and Heritage Acre, a company that supplies pasture-raised, antibiotic-free meats. In 2016, RoliRoti launched their Bone Broth Bar using slow roasted bones simmered with organic vegetables for 24 hours.
Thomas is the son of a Metzgermeister (Swiss for “master butcher”).
The farm prides itself on regularly introducing new crops to the marketplace. Cherry tomatoes, sweet pea flowers, Ambrosia melons, and heirloom tomatoes are a few of the crops that Capay first introduced.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »