Stanley Lobel is president of M. Lobel & Sons, Inc., and has worked there since 1954. He is involved in all aspects of company operations with particular emphasis on meat procurement and supply management. Stanley has co-authored numerous books. He has been a syndicated columnist for Gannett Newspapers and the New York Post, as well as a contributor to several magazines. His expertise has been of value in articles that have appeared in New York Magazine, Food and Wine Magazine, People Magazine, and Wine Spectator, to name a few. He is a contributing editor to Saveur Magazine. Stanley has also appeared on several television and radio talk shows, including Martha Stewart Living. Stanley has conducted seminars and advised students at The Culinary Institute of America in Hyde Park, New York, and also at The French Culinary Institute in New York City. He is currently a trustee on the Board of The National Cattlemen's Foundation and a Fellow of the Culinary Institute of America. Stanley has designed and holds patents for the treating and aging of meat, and for a gravy separator. He also holds patents for the extraction of of two cuts of beef: Lobel’s Wrangler™ USDA Prime Pot Roast and a Shoulder Iron Steak.
Evan Lobel, co-owner, is involved in all aspects of the company’s businesses, including marketing support activities. Drawing on more than 35 years of experience, Evan has co-authored several books, including Lobel's Meat Bible, Lobel's Meat and Wine, Lobel's Prime Cuts, How To Be Your Own Butcher, and Prime Time Grilling. Evan has also become a nationally recognized expert in meat carving. He has appeared on numerous national radio and television shows, including Sara Moulton’s Cooking Live, Martha Stewart Living Radio, as well as the televised Martha Stewart Show, including an appearance as recent as the fall of 2012.
David Lobel, co-owner of Lobel's, joined the family business in 1999. He is a 1988 graduate of the Benjamin Cardoza School of Law in New York City, where he was editor-in-chief of the International Law Journal, and practiced law from 1989 through 1995. From 1995 to 1999 he was president of "Market List I.," an advertising and marketing company. David brings his business, marketing, and legal training to Lobel's. David has appeared in local and national magazines such as Elle Magazine, Wine Spectator, and Food and Wine Magazine. He has co-authored several cookbooks, including Lobel's Meat and Wine, Lobel's Prime Time Grilling, and Lobel's Prime Cuts.
Mark Lobel, co-owner of Lobel's, has been with the family business since 1986 and is involved in all areas of operation. He is an authority on meat and its preparation and has been interviewed and profiled in a variety of prominent national publications, radio shows, and television shows including Food and Wine Magazine, Vogue, The Wall Street Journal, and The New York Times. Mark is also a co-author of several cookbooks, including Lobel's Meat Bible, Lobel's Prime Time Grilling, Lobel's Prime Cuts, and Lobel's Meat and Wine. Mark has a B.A. from Long Island University. He is a member of the Board of Advisors of the University of Tennessee College of Veterinary Medicine. He sits on the Board of Directors of the National Cattlemen's Beef Association where he is directly involved in Beef Safety Research. Mark travels and lectures around the country on the topic of beef.