Paul Klooster | Class of 1992
What inspired you to stay connected and involved with your local community after leaving school?
The opportunity to give back through something I’m passionate about—quality food, good service, and strong local relationships. Owning a butcher shop isn’t just about running a business; it’s about being part of the community’s daily life. I take pride in supporting local farmers, serving loyal customers, and most importantly, training and mentoring my staff. Creating a supportive workplace where young people can learn a trade, build confidence, and grow their skills is incredibly rewarding. It’s all about giving others the same opportunities I was given and helping our community.
You recently returned with colleague Jim from the 2025 World Butcher’s Challenge in Paris. What was the most unforgettable culinary experience you had while there?
The most unforgettable culinary experience Jim and I had was a behind-the-scenes tour of Victorinox. We then had the privilege of having a lunch at a world-renowned butcher. We were treated to a degustation of meats. What made it truly unforgettable wasn’t just the flavours—it was the passion and craftsmanship behind every dish. Sharing that moment with butchers from around the world reminded us why we love what we do, and gave us fresh inspiration to bring home to our own shop.
Can you share your what your journey looked like from your time at school to becoming an award-winning butcher?
I didn’t always know I’d end up in the meat industry, but I’ve always loved hands-on work, being part of a team, and seeing the results of hard work.
While I was still at school, I worked as the clean-up kid at the very butcher shop I now own. After finishing school, I began my apprenticeship at a local Safeway and threw myself into learning everything I could. Over time, I developed a real passion for the industry.
Eventually, I bought the same shop where it all started. From day one, I wanted it to be more than just a place to buy meat. I focused on sourcing quality local produce, building a strong team, and creating a space that felt welcoming and community-driven.
Along the way, I kept pushing myself—entering competitions, connecting with other butchers, and staying open to learning and evolving. Winning awards has been incredibly humbling, but the real reward has been watching our team grow, mentoring young staff, and serving the community that helped shape me.
It’s been a journey of hard work, passion, and pride—and I wouldn’t change a thing.
How many people do you work with now, and how would you describe what it’s like been part of your team?
Right now, I work with a team of 13 staff, and I couldn’t be prouder of the crew we’ve built. We’re a tight-knit team that genuinely supports one another, and there’s a strong culture of respect, hard work, and good humour in the shop.
Everyone brings something unique to the table – from experienced butchers to young apprentices – and we all share the same goal: to deliver quality products and great service.
What’s the part of your job that you enjoy the most?
The part of my job I enjoy most is the connection with customers. I love having a chat across the counter, sharing advice, and helping people choose the right cut for a special meal. There’s something really rewarding about knowing the food we prepare is going to bring families together—whether it’s for a Sunday roast, a BBQ, or a celebration. Being part of those moments, even in a small way, is what makes it all worthwhile.
Who were the teachers, mentors or role models during your school years who had a significant influence on you?
Two people who had a big influence on me during my school years were Carl Egan and Tim Cox. Carl, my sports teacher, always made me feel valued and gave me a real sense of purpose—he helped me realise I was good at something and that I had something to offer. That kind of encouragement sticks with you.
Tim Cox was another great mentor. No matter what the question was, he always made time to listen. He had a calm, supportive way about him that made you feel heard, and that meant a lot growing up. Both of them were positive role models for me when I was growing up.
How did the Salesian values and teachings impact your personal and professional life?
I always had a deep respect for school and the importance of education, which helped shape my attitude towards learning and hard work. The Salesian focus on integrity, community, and doing your best with what you have really stuck with me.
Those teachings built the foundation of my work ethic—I take pride in doing things properly, treating people with respect, and always striving to improve. Now, as a parent, I’m proud to be sending my own children through a Catholic education, knowing they’re being raised with those same strong values that helped shape who I am today.
What advice would give to students you are still figuring what they would like to do after they graduate?
My advice to students who are still figuring things out is this: it’s not the end of the world if you don’t land exactly where you want to be straight away. There’s always a way to get there—it might just take a different path than you expected.
Don’t feel pressured to follow what others expect you to do. Take the time to explore and find something you genuinely enjoy. When you’re passionate about your work, everything else starts to fall into place.
What are the hopes for the future of your business and your continued involvement in the community?
Looking ahead, my hope is to continue growing the business in a way that stays true to our values—quality, community, and genuine service. I’m incredibly proud of what we’ve achieved so far, especially seeing our team shine on both national and global stages. Matt, one of our team members, was named World’s Best Apprentice Butcher and went on to win Best Apprentice across all trades in Australia—an incredible achievement. Jim placed 8th in the world at the 2025 World Butcher’s Challenge and our shop Ashburton Meats has also been awarded Retail Butcher of the Year three years in a row.
Achievements like these reflect the culture we’ve built, one that values learning, excellence, and strong mentorship. Moving forward, I want to keep creating those opportunities for my team, continue supporting local producers, and stay active in our community. I’m committed to giving back to the community that’s supported us every step of the way.