Tom Mylan Location: Brooklyn Tom Mylan is a butcher, writer, and educator based in Brooklyn. Best known for his commitment to local, sustainably raised meat, he co-founded The Meat Hook in Williamsburg, a shop dedicated to whole animal butchery. Mylan has guest lectured at Yale University and been featured on No Reservations with Anthony Bourdain, FoodCrafters on the Cooking Channel, and NPR's All Things Considered, among others. His debut cookbook The Meat Hook Meat Book was published in 2014. Experience A native of Southern California, Tom Mylan moved to New York in 2003 where he landed a job at the iconic Murray's Cheese Shop. When he was working as a buyer and manager at Marlow & Sons he agreed to take on the role of in-house butcher for the restaurant group after the owners were unable to fill the position. He moved to upstate New York for two months to learn butchery at the Applestone Meat Company. Mylan eventually opened The Meat Hook with partners Brent Young and Ben Turley in 2009, which soon became beloved for not only its high-quality pasture-raised meat, house-smoked and cured products, and "no BS" vibes, but also for the company's involvement in community projects. Mylan co-founded the "Unfancy Food Show," an annual event that celebrates Brooklyn's artisanal food producers and environmentally aware foodways. In addition to guest lecturing about sustainable butchery, Mylan has written for New York Magazine, Gourmet.com, and the Atlantic Magazine Food Channel. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.