While pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana, Rob worked as a dishwasher and prep cook. He soon moved on to be a line cook at Timpone’s. Levitt has worked at Fiddlehead Cafe, del Toro, North Pond and 312 Chicago. Rob and his wife Allison opened their restaurant, mado, in the Bucktown neighborhood of Chicago in April 2008. After three years of critical acclaim for their local, sustainable, whole animal approach to cooking, they decided to take the next step. Levitt created The Butcher & Larder in 2011, Chicago's first sustainable whole animal butcher shop.  He is now the head butcher at Publican Quality Meats; a butcher and sandwich shop started by Chef Paul Kahan of One Off Hospitality.