If we’re going to source and sell the top 12% of beef in America, then we better have the top butchers to cut that meat! We’d like to introduce the guys behind the counter—Tony’s Butchers.
Mauro Mendoza has worked at Tony’s for over 15 years. He began as a specialty prep chef at the Dry Creek Market, then moved into meat cutting about five years into his time at the now-closed Mineral store. After that store closed, we promoted him to Head Butcher at the Bowles Village location.
Brian Knutson has worked for Tony’s for 8+ years. He joined Tony’s as a meat department manager and soon found himself behind the counter, cutting meat and assisting the specialty foods chefs. Before Tony’s, Brian worked in the meat departments at King Soopers and Safeway.
Chris Traegesser has worked for Tony’s market for 14+ years. Chris originally joined Tony’s working the full-service meat case, then earned a promotion to specialty chef, and eventually stepped into the Second Butcher role at the Littleton Market, where he’s been happily butchering for the past three and a half years.
Dave Saulsberger has worked for Tony’s for 12+ years starting as a head cutter. Before his career at Tony’s, Dave worked in the packing houses for several years, and cut game on the side for Colorado hunters.
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