Rob Levitt: A Butcher, Teacher And Chef

Rob Levitt: A Butcher, Teacher And Chef

2 Likes 312 Views
October 12, 2020 by No Ounce Wasted

No Ounce Wasted 

Rob Levitt is a die-hard whole animal butcher, a very accomplished chef, a mentor to many young butchers, a creative business owner and just a damn good guy. He is currently the head butcher at Publican Quality Meats, a Chicago institution.

Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as a dishwasher while pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana. Sparked by his new passion for the restaurant industry, Levitt continued to cultivate his skills at the Culinary Institute of America before landing at the Park Avenue Café in Manhattan. With a desire to move back to the Midwest, Rob relocated to Chicago and worked his way through some of the city’s most popular restaurants including modern Spanish taps spot, del Toro, Michelin-starred North Pond and acclaimed Italian eatery 312 Chicago before opening his first restaurant mado, with his wife Allison in 2008. After three years of critical acclaim, the duo took the next step and opened The Butcher & Larder, Chicago’s first local, sustainable, whole animal butcher shop, which has been recognized for excellence in its craft by Food & Wine, GQ, The Travel Channel, The Food Network, The Good Food Awards and more. In 2015, Levitt joined Chicago-based Local Foods, to share knowledge and further expand The Butcher & Larder’s offerings with café, retail and wholesale distribution opportunities. After nearly 20 years mastering his skill and with nine years of butcher experience under his belt, Levitt eventually caught the attention of James Beard Award-winning Chef Paul Kahan, landing the coveted role of head butcher and chef of One Off Hospitality’s beloved Publican Quality Meats. Expanding upon Kahan’s signature “snout to tail” approach to butchery, Levitt captains the culinary program at PQM, creating a seasonal menu featuring rustic soups, gourmet salads, and sandwiches, while mastering an array of natural and organic meat products, house-made sausages and more at Chicago’s critically acclaimed butcher shop, neighbourhood café, bakery and gourmet market. (from Chicago Gourmet) 


~ More About No Ounce Wasted ~ 

Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together.

Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business.

The Butchers Guild Member Community

Butchers of America – The Butchers Guild Team USA

Go Fund Me



To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: