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Meet Your Partners in Beef

Tony Maws is the chef and owner of Craigie On Main and Kirkland Tap & Trotter, and has long been known for his commitment to local, sustainable, nose-to-tail cooking. He has won numerous awards including a James Beard Award for Best Chef Northeast; “Boston’s Best Chef” by Boston magazine; and Food & Wine’s “Best New Chefs.” Tony is also a member of the Chefs Advisory Council for Share Our Strength’s No Kid Hungry program.

Nick Zappia owned and operated the Blue Room (one of Boston’s first “farm to table” restaurants) for over 20 years, as well as BELLY Wine Bar, winning “Best of Boston” awards for both. He and his wife, Liz Vilardi, also owned Central Bottle Wine + Provisions. They also established the Di Vilardi Fund for Patient Care at Tufts Medical Center for women undergoing treatment for breast cancer.  

Michael Leviton is the former chef/owner of Lumière and Area Four. He was one of Food & Wine’s “Best New Chefs” and a finalist for 8 James Beard awards. Previously Board Chair of Chefs Collaborative, he is a member of the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force and The James Beard Foundation’s Chef Action Network.