Erika Nakamura was born and raised in Tokyo, Japan. At 17, she moved to the Upper West Side, finished high school, attended college, then enrolled at The French Culinary Institute (now The International Culinary Center). Nakamura worked in some of New York’s premier kitchens, but once she was exposed to butchery, she was hooked. Erika did a formal apprenticeship at Fleisher’s Grass-Fed & Organic Meats in Kingston, New York. Later, in 2010, she opened Lindy & Grundy in Los Angeles, California, a small butcher shop specializing in locally-sourced, pasture-raised meats. She teamed up with Chef April Bloomfield and fellow butcher Jocelyn Guest to open White Gold Butchers, a full-service, exclusively whole animal butcher shop and, three-meal-a-day seasonal eatery, on the Upper West Side of Manhattan in October 2016. Erika and Jocelyn announced their departure from White Gold in March.