Get inspired by the chefs who choose Meatico to perfect the art of dry-aging!
Enrico Bigi, Bolognese DOC, has been experimenting with the technique of meat dry aging for years, even reaching extreme dry aging. At his restaurant, Antica Trattoria del Reno, he offers his customers an excellent dry aging experience and a unique culinary experience.
Simon Taylor is a certified Master Butcher from the United Kingdom. His passion for meat began over 30 years ago, when he started working in a traditional butcher shop. Simon has been part of Team GB Butchery for 7 years: during this time, he has led the team, was appointed captain of the World All Star Team at the World Butchers Challenge (2022), and is now part of the management and coaching team.
His favorite preparation is a dry-aged Côte de boeuf, served with marinated egg yolk and chimichurri.
Jeff Fell, who grew up on a farm in central Illinois, developed his passion for cooking at Joliet Junior College in Chicago. He began his career as a chef but also worked as a consultant in the food industry. Currently, Jeff is heavily involved in his podcast “Fell into Food,” which covers various culinary topics. Always eager to explore new techniques in the kitchen, he has recently dedicated himself with enthusiasm to the technique of dry aging, quickly becoming an expert in the field.
Chef Dustin Selvaggio developed a deep passion for food as a child while helping in his grandfather’s garden and grandmother’s kitchen, where he learned the importance of authentic flavors and of wasting nothing.
Over the course of more than 30 years, he has worked in top-level kitchens around the world, delving into food science and sensory perception. This journey led him to open 187 Rue Principale in 2013 — a creative culinary space where classic cuisine was reimagined with modern techniques and locally sourced ingredients.
Later, Dustin founded Meez Konceptz, a global culinary marketing agency that manages brand communication and strategy for chefs and foodservice companies. Today, he continues to share his expertise as an instructor of modern culinary tools and techniques at Drexel University.
Steve McHugh, a chef who grew up on a small farm in Wisconsin and a six-time James Beard Award finalist, shaped his style between New Orleans and Texas—where he now runs Cured, his gastropub in the heart of San Antonio’s Pearl District. His cooking draws on local ingredients, handcrafted techniques, and house-made fermentations, the same pillars that define both the restaurant’s menu and his first book, CURED (2024), a deep dive into preserves, ferments, and aged meats.
Celebrated by Food & Wine, Eater, Bon Appétit, and Esquire, McHugh also serves as Executive Curating Chef for the Spurs Club, where he oversees menus and the entire beverage program. His approach is all about authenticity—championing local traditions, craftsmanship, and a genuine passion for doing things the right way.
Born in Crete, Nikos Apostolakis is a chef specializing in fish and fish dry-aging. He has worked with award-winning chefs in luxury Michelin-starred luxury restaurants both in Greece and across Europe.
For over five years, he has been studying and experimenting with fish dry-aging techniques, even traveling to Italy to deepen his knowledge in the field.
"My philosophy is to manage excellent raw materials, with fish as the main ingredient. My cuisine, inspired by the seas of Greece, uses only selected Greek fish, respecting seasonality and the environment."
MEATICO CREW
"Dry aging can be a creative process that includes various types of preparatory work, even quite original. This process allows you to stimulate your desire to EXPERIMENT and EXPRESS all your CREATIVITY."
"I never thought I could store a fish for a week or two. Yet after two weeks, when I went to taste it, I was stunned. The fish had become more compact, with a different texture: OUTSTANDING RESULT."
"When chefs stop being afraid of dry aging fish and arm themselves with the knowledge of how to properly execute this technique, I believe that fish dry aging will become the next big thing worldwide."
Enrico Bigi - Antica Trattoria del Reno (BO)
Expert in MEAT DRY AGING
Massimo Nobili - Nineteen (BS)
Expert in FISH DRY AGING
+39 0376 521800
Strada Nazionale della Cisa km. 161 - 46029 Suzzara (MN) - Italy
📨 info@meatico.it
