Max Villegas is from the ocean-sprayed streets of Encinitas, CA, he believes it is imperative for people to fully understand and respect the lives of the animals who die for our food source. His career in meat started fresh out of high school at Henry’s Marketplace, after Henry’s he worked at Von’s, apprenticing under Matt & Tom whom he highly respected; not only because their life-long cutting experience, but also for the wisdom and care they put into their craft. Max then set out to cut more “specialty” meats, interested in working with high-quality carcasses and uncommon wild game, he found Seaside Market, a local, gourmet market, where his cutting skills were honed with the help of the backwoods’ hunting. Having such enticing meats at hand, Max was introduced to traditional cooking methods showcasing animals like rabbit, bison, grass-fed beef, whole lambs and pigs. Max is now at Tip Top Meats, under German master butcher John Haedrich, 85 and still going strong doing everything and anything that has to be done that day. He is proud to be learning from a master!