A Chef, A Pickup Truck & Refrigerated Cargo: The Length Blackworth Live Fire Grill Goes to Serve Linz and Exceptional Experiences

The Meats by Linz sales team had the pleasure of dining at Blackworth Live Fire Grill in Lititz, Pennsylvania and the team was absolutely wowed with every dish that hit the table and the experience the waitstaff provided. Our minds were blown when we learned Blackworth’s logistics partner shut down, so Chef Max decided he would do whatever it took to get Linz products in his restaurant. Chef Max drives his pickup truck to Baltimore Airport to collect Linz’s product directly from refrigerated cargo. It wasn’t even a question the lengths he would go to, to ensure he had the high-quality product for his guests. We sat down and talked with Executive Chef Max and Waitstaff Leader, Daniel about their partnership with Meats by Linz and learned a little more about them.

Chef Max Fanton

Tell us your background and how you got to where you are today.

I was born in the Champagne region of France and raised in Italy’s Prosecco region, immersed in the world of winemaking from an early age, thanks to my parents involvement in the industry. This upbringing instilled in me a passion for craftsmanship and the joys of working with my hands. Inspired by this ethos, I honed my culinary skills in kitchens across Italy, including under the legendary Gualtiero Marchesi, widely regarded as the founder of modern Italian cuisine. I further expanded my training throughout Europe and Asia before joining Chef Martin Berasategui’s renowned three-star Michelin restaurant in San Sebastián, Spain, in 2007.

In 2009, I took on the role of Executive Chef at Berasategui’s first restaurant venture outside of Spain, located in Shanghai, China. After eight successful years in China, I moved to the U.S., where I played a key role in opening two successful restaurant concepts in Boston before joining Starr Restaurant’s Barclay Prime in Philadelphia.

At Blackworth, I am fulfilling a lifelong dream of cooking simple and approachable foods over fire – using fire, smoke, and embers to create dishes with the products of Lancaster while paying homage to my Mediterranean heritage.

Explain how you developed the menu at Blackworth.

The menu at Blackworth was developed around the simple yet beloved theme of “meat and potatoes”, a concept that I feel resonates with the local community. The focus on approachable, high-quality dishes centers around premium proteins, with beef taking the spotlight. The star of the kitchen, a Spanish Josper Grill/Oven, has been integral to shaping the flavor profile of the menu. Utilizing charcoal, the Josper allows Blackworth to cook a variety of foods, including steaks, fish, and vegetables that lend a smoky flavor.

Since joining Blackworth four years ago, I have achieved a significant milestone: expanding the menu from a single steak option to a “steak collection” featuring 12 different cuts. This offering now includes a dry-aged program and a selection of Wagyu beef from the U.S., Japan, and Australia, appealing to both casual diners and true steak connoisseurs.​

What made you search for Meats by Linz and Linz Heritage Angus?

My journey to discovering Linz Heritage Angus began with my search for top-quality Wagyu, particularly from Australia. Through his Australian chef contacts in Shanghai, he was introduced to Svante, a direct importer based on the West Coast. Svante, recognizing my commitment to sourcing the best meats, connected me with Linz Heritage Angus. Though Linz wasn’t originally on my radar, it quickly became a standout discovery.

I was particularly impressed by Linz’s meticulous control over the entire process, from breeding to butchery. After receiving my first samples, I was captivated by the rich, distinct flavors of their dry-aged beef. This experience solidified my decision to begin a partnership with Linz.

Explain to us the length you go to, to get our product and why you do that.

When Blackworth’s local logistics partner shut down, I didn’t hesitate to step in. Now, I drive to the Baltimore Airport to collect Linz’s products directly from refrigerated cargo. I value Linz’s meticulous attention to detail, from overseeing every step of the production process to their precise packaging, which guarantees the meat arrives in perfect condition, maintaining the high-quality standards his customers expect.

What is your favorite thing or something that has surprised you when it comes to working with Meats by Linz?

What surprised Max most was the superior quality of Linz’s dry-aged meat, which offers a creamier, more balanced flavor without the stronger “blue cheese” notes that can sometimes develop in dry-aged products. He also values Linz’s meticulous attention to detail in packaging, ensuring each shipment arrives in perfect condition, and ready for use. This combination of nuanced flavor and careful preparation has made working with Linz a standout experience for Max.

Tell us some customer feedback on the Linz Heritage Angus product.

Max notes that customer feedback on Linz Heritage Angus products has been overwhelmingly positive. Diners are especially impressed by the flavor profile of the Chicago-style dry-aged beef, which many are experiencing for the first time. Unlike other dry-aged meats that can have overly funky or sharp flavors, Linz’s version offers a robust yet clean American Angus taste with a tender texture that customers love. Some customers now visit Blackworth specifically to request the Chicago-style dry-aged beef.

What is your favorite Linz Heritage Angus Cut?

My favorite cut from Linz Heritage Angus is the bone-in ribeye with a rich bark developed through the dry-aging process, and the incredible aroma it releases. I value this cut so highly that even the trimmings are put to good use, enhancing Blackworth’s au poivre sauce with its deep, rich flavor. The quality of Linz’s dry-aged ribeye is so exceptional that nothing goes to waste—every part is utilized, reflecting the superior yield and craftsmanship behind Linz’s products.

Daniel Arauco – Head Waiter

Tell us your background and how you got to where you are today.

My journey in the hospitality industry began at the age of 12 on the northwest side of Chicago, where I worked in Italian banquet halls. Captivated by the stunning Corinthian pillars and décor, I felt a sense of wonder in these beautiful establishments. As I grew into my teens, I recognized my calling to be part of something larger and more special. Chicago is known as a steak city, and my early experiences were enriched by the legacy of renowned establishments such as the Morton Family’s first restaurant, which opened in 1978. I have maintained friendships with the Morton family, and though founder Arnie Morton passed away in 2005, the influence of such iconic steakhouses remains. I have also been inspired by famous local spots like Gibsons, Gene & Georgetti’s—historically linked to the Capone era—and the celebrated Chop House, which has thrived as a five-star steakhouse since 1986. Throughout my career, I have had the privilege of working alongside some of the top service teams and chefs in the country. However, I am especially proud to collaborate with Executive Chef Max Fanton, whom I consider unparalleled in today’s culinary world. Chef Max’s extensive experience in China, Japan, Spain, Italy, and France, along with his work alongside Michelin Star chefs, sets him apart. As I tell every table, “Chef Max is Lancaster’s best-kept secret—bar none, brass tacks!”

How do you go above and beyond for guests?

To me, the most important aspect of making a guest feel cared for is creating powerful, positive memories. The hospitality industry is fundamentally about people. Whether guests are on a business trip, a family vacation, or a romantic getaway, they seek more than just a meal; they are looking for a memorable experience that fosters lasting memories and positive associations with the Wilbur Hotel and its brand.

Ultimately, creating a memorable guest experience is simply the right thing to do. The hospitality industry is built on principles of service and care. By treating guests with kindness, respect, and genuine attention, Blackworth can positively impact their lives and forge meaningful connections.

How do you explain where your steaks come from to your guests?

I proudly explain to our guests that we serve exceptional steaks sourced from Linz, a family-owned business with over four generations of expertise in butchering and aging. When I introduce our dry-aged Linz steaks, which originated in Chicago in 1963 as a small family endeavor and have since evolved into a globally recognized brand, I often describe them as the “Ferrari of USDA dry-aged steaks.” These premium cuts are found exclusively in top-tier restaurants and high-end steakhouses around the world. Chef Max and I are honored to be part of this signature brand.

When we cook the dry-aged Linz steaks in our Josper grills—imported from Spain and utilizing charcoal at a scorching 1,200 degrees fahrenheit—they deliver an unforgettable experience that truly excites the palate.

Tell us some customer feedback on the Linz Heritage Angus product.

Our guests absolutely love the dry-aged bone-in ribeye. This steak cut truly sells itself with exceptional flavor and quality.

What is your favorite Linz Heritage Angus Cut?

The bone-in Kansas City is my favorite cut!