In 2007, Michael & Suzanne Panza and Family began supplying local chefs with locally raised meat products ranging from beef, pork and lamb to rabbits and goats. For over 20 years Michael worked as a chef for Marriott, Hyatt and other corporations before setting down his knives and moving into the world of meat and seafood distribution. Michael learned the distribution business while working for some of the largest wholesale distributors, including Facciola Meat Co., Smart & Final Food Service and Oregon-based Pacific Seafood.
Now with more than 30 years of food experience, Michael and his family have built their own meat distribution company, BIAGIO ARTISAN MEATS. Biagio Artisan Meats sources its products from small, artisan ranches and farmers located within 150 miles of their warehouse in San Leandro, CA. These products come only from farmers that meet Biagio’s criteria of sustainability, humaneness toward animals and consistent quality.
The Panza Family had never considered starting their own business, but with a lot of chef friends asking how they would buy locally produced quality meats and heritage breed animals, it became quite apparent how many chefs were looking for these types of products that were available but had no means of having them supplied on a regular and consistent basis. Michael then set-out to find the right farmers and figure out the distribution and processing logistics for each type of animal. Helping small, family ranchers to negotiate the USDA or state inspection process is a key element in getting local meats into the hands of Bay Area chefs.
In it s 3rd year of business, Biagio’s client list is like a roster of premium Bay Area restaurants. Here are just a few:
A16, A Cote, Artisan Bistro, Aziza, Baker & Banker, Bar Jules, Bottega, Boulevard, Coi, Commis, Delfina, El Dorado Kitchen, The Dining Room @ the Ritz Carlton, Etoile @ Chandon, Frances, Murry Circle @ Cavallo Pt., Nopa, Nopalito, Poggio, Prima, Quince, Range, The Restaurant @ Meadowood, Rosso Pizzeria and Wine Bar, Sante @ Sonoma Mission Inn, Solbar @ Solage Resort, SPQR, Tra Vigne and others. All choose Biagio Artisan Meats as a source for products that meet their high standards and their customers needs for quality, sustainability and locally sourced products.
Soon Biagio’s products will be available for the home chef as well. Michael, Suzanne and Family have inked a lease at the Jack London Market Place and hope to be opening BIAGIO ‘an artisan butcher shop’ in 2010.
Contact: 408.640.7295 or michael@bioagioartisanmeats.com
To give a product that has sustainability, humaneness toward animals and a consistent quality.
