Huber's Butchery

Products

Beef
Grass-Fed, Grain-Fed Angus, Wagyu

Veal
Free Range Veal & Milk-fed Veal

Lamb
Pasture Fed Lamb & Organic Lamb

Pork
White Pig and Black Berkshire Pig (Kurobuta)

Poultry
Grain Fed Boiler, Organic Chicken & U.S. Turkey

Marinated and Prepared Items
Beef, Veal, Lamb, Pork,Chicken & Others

Cheese
Hard, Soft, Strong, Mild, Fresh, Aged & Processed

Hams & Cold Cuts
Prepared & Processed Beef, Pork, Veal & Chicken

Sausages
Coarse, Fine, Smoked & Unsmoked

Air-Dried & Salami
Imported from Switzerland, Germany, Italy & Australia

Grocery
Condiments, Mustards, Bread, Crackers, Pasta

About us

Who we are

Huber’s is a family owned and operated business. The Huber family shares a common love for meats and an intense passion for quality. They possess the uncanny ability to combine both their passions in order to provide the very best meat products to the discerning consumer.

A successful team is a group of many hands but of one mind.

Leading the company is Chairman Ernst Huber, the passionate and inspirational driving force behind Huber’s.

As a young man, Ernst studied and prepared to take over his parent’s restaurant business (which is still operating today) and apprenticed for 5 years, studying the art of butchery and cooking from Swiss masters. Seeking greater experience, he traveled to different countries such as Malta, Iran, Kenya, Malaysia and Korea working in Hotels as a chef before arriving in Singapore.

Ernst joined the Dynasty Hotel (now Marriot Hotel) as the Executive Chef in its inaugural team in 1981. He eventually rose to the position of Hotel Manager in 1992 and held that position till the hotel’s management change.

As a chef and hotelier, Ernst was invited to judge at several cooking competitions and was a founding member of the Singapore Chef’s Association, holding a number of positions over the years. He served as the President of the Association from 1985 to 1990 and in 1992 was elected as an honorary member of the World Association of Cooks Societies. In 2006, he became the first person to be inducted as an honorary president of the Singapore Chefs Association.

After a successful career in hospitality, Ernst revisited his dream of owning a European-style butchery and delicatessen. With a lifetime of experience to guide him, he founded Swiss Butchery in 1994 with the first shop along Bukit Timah Rd. He has since parted ways with Swiss Butchery and has now joined Huber’s Butchery.

Ernst along with his two sons will now strive to build Singapore’s best butchery; this by offering only the best quality products, delivered with a professional yet personal service. He has great appreciation to his loyal band of customers and aims to repay this gratitude by delivering maximum value to them.

With regard to his work ethic, Ernst describes himself as “serious and professional”. He is a hands-on, operations geared owner who believes that there is no substitute for hard work, honesty and discipline. In 2008, at age 60, he continues to strive towards excellence as a personal example to everyone in the company. Of his management style, he has one straightforward belief, “you get the best out of others when you give the best of yourself”.

Ryan Huber

Ryan Huber is the Managing Director of Huber’s. His love for food was evident from a young age and has worked at several restaurants as a cook during his school holidays. He helped out at Swiss Butchery since its conception and has honed his butchery skills under the careful guidance of his dad, Ernst. He graduated with a 1st Class Honors in Automotive Engineering and has since started his own company, Huber’s. Instead of designing cars, he designed the Huber’s factory and is responsible for the operations and production of our delicious sausages and hams. Much of the work that Ryan puts in is behind the curtains. Besides spearheading the food safety team (HACCP), he has developed a Swiss-like quality and consistency in the Huber’s range of manufactured products.

Andre Huber

Andre Huber, the younger of Ernst’s son, graduated with a business degree specializing in marketing. He holds the position of Executive Director and is primarily responsible for sales to the food service industry. Apart from managing the marketing and administrative functions, Andre oversees the import of meat products. He is constantly on the look out for new products that will exceed our customer’s expectations.

Thomas Kreissl

Thomas Kreissl is our General Manager of Retail. He overseas the retail operations and is stationed at our flagship store in Bukit Timah. Thomas brings on board his vast experience in cooking and a quality-obsessed attitude. This dynamic gent keeps vigilant watch on the high standards of our product and service to you; everything from the shining shop floors to prompt deliveries to your home, to the first smells that greet you when you walk through our door. If there’s something exceptional you’ve noticed about our service, you can be sure that Thomas has had a hand in it.

Mike Tan

Mike Tan is the production manager (wholesale) at the Huber’s factory. With over 25 years of experience as being a butcher, he effectively prepares and supervises our increasing supply to top restaurants and hotels in Singapore.

Great things will never be achieved by working alone ….
only a team travelling in the same direction will.

At Huber’s, we attribute our success to our team of committed individuals who demonstrate consistently high levels of passion and focus on product and service excellence. As a company, we place a strong emphasis on open communication, respect, ethics and integrity. Our commitment to total quality and our own well-being can only be realised if we have a positively energised and fulfilled team who are encouraged to develop to their fullest potential. When our customer’s needs are met, we feel a sense of satisfaction, harmony and rapport.