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The executive director of Huber’s Butchery shares how he turned a humble butchery shop into one of the biggest gourmet meat supermarkets in Singapore
In this new series, Tatler speaks to second-generation entrepreneurs about their business journeys. They share more about stepping out on their own, life lessons learnt through business and how they hope to keep their family legacy alive.
For executive director of Huber’s Butchery Andre Huber, growing up in a family that’s passionate about the food industry meant being able to learn about various ingredients and dishes at an early age. While this may deter some away from the industry as they get older, this was not the case for Huber. In fact, having a taste of the F&B industry at that age drew him closer—even when he had to watch his dad slaughter cows in the butchery.
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Above Ernst Huber, Ryan Huber and Andre Huber
Ernst Huber, Ryan Huber and Andre Huber
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Looking back on his childhood, Huber’s young days were filled with “good food” thanks to his parents. With a dream of owning a “European-style butchery and delicatessen”, his father Ernst Huber opened Swiss Butchery in 1994. The young Huber also remembers helping out in his dad’s shop during the school holidays, which further grew his interest in the industry.
Although Huber was interested in the industry, he always thought he would start his “own thing” than follow his dad. Huber explains that even his dad wanted him to “live and work in Australia as he felt that the quality of life was better there. He didn’t want us to take over his business as he knew it was very tough”.
Above Huber family
Huber family
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After graduating with a degree in Business in Melbourne, Australia, Huber looked to receive his Permanent Residency there. As he was beginning his life in Australia, he learnt that his brother Ryan started working for his dad, as his plan to become a car engineer in Germany fell through.
“I thought that with two brothers (both him and Ryan) in the business, we could help each other and workload wouldn’t be as much,” Huber explains, adding that the thought of combining his passion for business and food sounded “very attractive”.
Deciding to tap on his dad’s knowledge and expertise to get a head start in the industry, he returned to Singapore to join his father’s company.
He adds that it is always tricky to work with family as he would need to navigate between personal and professional relationships. That said, working with family was also one of the best decisions he had ever made. “I enjoy working with family. Knowing you have someone else who will always have your back—that you can count on—is invaluable,” he explains.
Huber explains that in 2007, “things went sour with other shareholders in the business” which resulted in the brothers leaving to start Huber’s Butchery. They started off as a factory, supplying to restaurants and hotels, before opening the retail section once their dad joined the business.
Above Andre and Belinda Huber
Andre and Belinda Huber
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When the butchery first started, a lot of his time was spent convincing chefs to switch to Huber’s products. As one of the younger employees in the business, he also shares that he had to work even harder to earn the trust of older workers, proving that he was capable of being in his position.
He adds that he had no work-life balance when the business first started out, often working late into the night and starting again early in the morning. “Thankfully I met my wife on a work trip to Australia… she taught me about work-life balance and that there was more to life than work,” he explains. Looking back, he’s thankful for this lesson, allowing him to spend more time with his family and loved ones.
Throughout his journey as an entrepreneur, Huber shares how he always faces doubt. While there are always moments of doubt, he tries to weigh out the pros and cons before making the “best decision we can at that time”. He adds that meditating can also help him get a clearer mind.
Above Ryan Huber, Ernst Huber and Andre Huber
Ryan Huber, Ernst Huber and Andre Huber
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While the family business has its fair share of trials, they also share multiple memorable experiences, with the latter outweighing the former. Huber explains that one of his proudest moments was being able to take a vacation with his brother and father to Scotland, to celebrate Ernst’s 70th birthday.
Overcoming these obstacles proved to be worth it as over the years, as Huber’s “small butchery” quickly evolved into what it is today—a gourmet store catering to “one’s food and beverage needs”.
Huber is constantly improving the butchery, from increasing efficiency through technology to furthering their sustainability efforts. As he adds the finishing touches to the refreshed Huber’s Butchery at Dempsey—including an extended playground and a newly renovated space—he constantly reminds himself of the importance of not losing their “personal touch”. He adds: “We are not trying to be the biggest, we are always trying to be the best.”
Amanda Goh was the former senior writer for Tatler Singapore.
