Behind the Grill: Get to Know Corporate Chef Nico Luna

How did you first get into the culinary industry? What brought you to Meats by Linz? 

I first started working at a small place in the suburbs of Chicago as a chef in 1974. Then, a year later, I started working for the Holiday Inn Corporate, and during that role is when I decided to make it my career. 

I later joined the American Culinary Federation (ACF) Chicago Chapter through their apprentice program and became a certified Executive Chef in 1984. 

Nine years later, I was approached by Mr. Bob Linz (Robert Linz, 2nd Generation) to come work for him at Meats by Linz. I declined the offer because I was committed to my job at that time. Since I declined the offer, I passed it along to my older brother, and 33 years later, he’s still here, Frank Luna. 

In 2010, Fred Linz hired me to work for Meats by Linz production as the Packaging Department Supervisor, until he bought the first Linz Heritage Angus ranch in 2013 and that is when I became his Corporate Chef. 

What do you enjoy most about your role as Corporate Chef? 

The Corporate Chef position and the part I play in Meats by Linz is all really enjoyable, but I would say I enjoy the food shows the most. Whether we are at the National Restaurant Association Show in Chicago, Illinois or the Marine Hotel Association food show in Naples, Florida, or Boston, you get to go to all of these different places and talk to so many different people from different companies. 

Those are all really cool, but my most enjoyable and favorite time is our Cattle Sales. When the first cow goes for a pretty price, woo, the atmosphere gets you excited. Having the sale barn filled with farmers, ranchers, buyers, and everyone is bidding higher and higher; it all comes with a lot of excitement, and it is just a really cool experience. You know, you don’t see that every day, and we get to see it every year. 

What is something about Meats by Linz that stood out to you when you first started, and still stands out to you today? 

I would say the drive the company has as a whole to be better and better, every day is something that has and will always stand out to me. That kind of drive starts from the top and flows into everyone else. It starts with Fred and Zac, to our Directors and Supervisors, to then every Meats by Linz employee, it’s amazing. 

After working with so many of our products, what Meats by Linz cut or product is your personal favorite, and why? 

The Bone-In Strip. When you roast the bone, oh, it is just the best. 

What do you think makes the quality of Meats by Linz products different from other meat companies? 

I believe it all starts from the very beginning: genetics, the ranch, the feedlots, the science, everything we do is what makes the quality. We have control from the very beginning of the process all the way through the end. So I think that’s what makes Meats by Linz the best quality meat. 

I also must mention how Fred has taken his pride from his ranch to the white tablecloth market, that is huge. Nobody can say that. 

What is one thing you’ve learned from working at Meats by Linz that has made you a better chef? 

I have the best quality product to work with, what more can I ask for. 

But I would say, you know, things happen, weather could not be going in our favor, or you’re walking into a place that doesn’t match what you had in mind, and I have to adjust and work with what I have to make the best experience for our customers. 

What’s your favorite memory or experience from your time at Meats by Linz so far? 

I don’t know if this is a favorite, but it’s the first memory that came to me. This was my first catering job for Meats by Linz at the open house to the ranch for 50 people. I had to cook for 50 people on the smallest Weber grill I have ever seen, a charcoal tiny Weber grill. That is my most challenging memory for sure but we ended up having a great time as we usually do. 

What is it like working not only for a family-owned company, but also getting to work alongside your own family? How has that shaped your experience at Meats by Linz? 

It is nice to work for a family-owned company and with part of your own family, it’s nice and challenging. At the end of the day, we all have each other to lean on and support. We are family, but when we are at work, we are professionals first, to make sure our customers get our absolute best. 

My brother, Frank, and I have been very close since we were young boys, and we have worked with each other for a long time even before Meats by Linz, so we know where that line is in a professional setting, and we both don’t cross that. 

It is also nice to see my nephew, Max Luna, as a young blood doing so well and working hard to keep the company moving forward. 

What is something about you that your coworkers might be surprised to learn? 

I don’t know if they will be surprised at this one, but I’ve had people ask me, yes, I am a certified Executive Chef. I was the chair of Northwestern Indiana Chapter in 2004. Throughout my career, I have had the honor to cook for two past US Presidents, President Ronald Reagan and President George Bush. I have also had the honor to cook for many Illinois governors, local mayors, etc. Including the current governor of Indiana, he loves his T-Bone steaks. 

I’ve also done a lot of sports lunches with Ernie Banks, Walter Payton, and a few other cool Bears players. 

After being part of Meats by Linz, what are you most proud of? 

I am most proud of working closely with the owners and watching the company grow. Not only as an employee but as a friend. I wish I was 20 years younger just so I can see how much growth is in-store for Meats by Linz. 

I remember a time when I was walking with Fred and Zac to dinner, and I was between them, which they usually put me between them because I can’t hear anything from the side, but I’m just walking between them and I had a wow moment. I had thought to myself, what a privilege it is to work so closely to great people but to be brought into their family and be included in family dinners is just wow, it’s huge for me and I appreciate it.