Rob Levitt has worked in the food industry for his whole career. While attending college at the University of Illinois and later at the Culinary Institute of America, he worked at top restaurants in Urbana and New York City. Once back in Chicago, he worked at a number of top restaurants and even opened his own restaurant which used the local and more sustainable whole-animal approach to cooking. That translated well to his next venture, which involved opening his own butcher shop, Butcher & Larder.

In this interview, Rob discusses his lifelong experiences with food and how he got involved in the food industry. They touch on Rob’s family life, education, and his story with opening up a successful butcher shop and working with Rick Bayless.

Video Segments

Opening a Butcher Shop

Jim Murphy hosts Rob Levitt at Grow Forward’s new office. Rob discusses his experience opening up a butcher shop, and the strategy behind his ideas for running a successful butcher shop.


Selling Meats

Has a butcher ever told you to eat less meat? Rob Levitt of Butcher & Larder in Chicago will, but he will also tell you to eat higher quality meat as well. In this segment, Rob opens up about selling meat to consumers, and how buying high-quality, locally sourced meat can be affordable at any budget. Butcher shops exist to sell meat and animal products of all kind, ranging from expensive and unique cuts to your basic ground beef and chicken breast.

Working with Rick Bayless

Rob Levitt had the opportunity to work with Rick Bayless, how impressive is that?  In this segment, Rob discusses the experience he had working with Rick Bayless in the food community, and how that has impacted his career.