When you’re born into a business legacy, like John Bloch, the stakes are high, and the goal to produce the most delicious steaks around is even loftier.
“I was born and raised on steaks,” says Bloch. “My biggest thing was overcoming the ‘owner’s son’ complex. You have to work twice as hard to prove to everybody that you are more than just the owner’s son and that you’re taking it seriously.”
Now president of Michael’s Finer Meats & Seafoods, John continues a proud tradition that started from the trunk of his father Michael’s car back in 1962. With meats sent to him by his grandfather in Chicago, Michael sold the select cuts door-to-door to fine chefs in the Columbus area. John started with the family business at 16, and upon returning from college at Northwestern was the one who suggested the integration of fresh seafood into the company.
Since then, the family business has grown into a 65,000-square-foot, state-of-the-art facility with 120 full-time employees and a fleet of trucks spanning the Midwest. Some of the finest restaurants in the country, including local favorites like Hyde Park and Cameron Mitchell’s, rely on the “center of the plate specialists” to solidify their reputation.
“We were founded as a Columbus company. We grew into an Ohio company,” says Bloch. “Now, we’re recognized regionally as a Midwestern company. The next step is to become recognized nationally.”
To stay a cut above the rest, the 33-year-old son of a son of a meat man keeps his company customer-focused and nimble. “I feel like we’re meat doctors,” he says. “We’re always on call, and we’re just uncompromising with our emphasis on service and quality.”
For more information visit michaelsmeats.com.