Chicago has always been a city of flavor, grit, and hustle. In 1924, Leon Tiahnybik stepped off a boat from Europe with Old World sausagemaking skills and set up shop as Leon’s Sausage Company. Fast forward nearly seven decades, and the third-generation torch was passed to Amylu Kurzawski, who wasn’t interested in simply carrying the family name; she wanted to cook up something entirely new. Two years of R&D in her kitchen led to the chickensausage category’s birth in 1992, the “Sausages by Amylu” brand hitting shelves in 1994, and the company’s transformation into a national player with more than 75 flavor profiles across sausages, burgers, meatballs, and patties.
Today, Amylu Foods is more than a sausage story. Headquartered at 1143 W Lake St in Chicago, the company produces value-added chicken products that are all-natural, antibiotic-free, and laser-focused on health-conscious consumers. Its reach stretches from Costco to Whole Foods Market to Food Lion’s 1,100+ locations, with a strong presence in both fresh and frozen aisles. That nationwide footprint is powered by an 84,000-square-foot USDA-certified processing facility in Chicago’s Stockyards Industrial Park, complete with a -10°F freezer, an expandable ammonia refrigeration plant, and the kind of capacity that says, “we can handle your appetite.”
On August 7, 2025, Amylu Foods leveled up. TowerBrook Capital Partners, with $23 billion under management, and Prelude Growth Partners, fresh off closing a $600 million third fund, announced a strategic investment. The number stays undisclosed, but the intent is loud: fuel growth, scale operations, and widen distribution without losing the quality that made the brand a century-strong. J.P. Morgan played financial advisor, Winston & Strawn provided legal counsel, while Sidley Austin represented TowerBrook. Debt financing came via MidCap Financial, Benefit Street Partners, Eldridge, Sumitomo Mitsui Banking Corporation, Willow Tree Credit Partners, and Stifel.
The leadership table is stacked. CEO Steven Zoll brings decades in the food industry and a sharp legal and accounting mind. President Paul Litten drives operational strategy, while Mike McGuire wears two hats, President of Klement’s Sausage and COO of Amylu Foods, after the 2024 acquisition that added snack sticks, summer sausages, and smoked products to the lineup. Founder and Chief Creative Officer Amylu Kurzawski still leads innovation with Vice President of Innovation Barbara Schmitt, CFS, and Vice President of Marketing Ashlee Leo shaping brand presence.
This isn’t just capital chasing a trend. It is strategic money backing a proven operator with 70% YOY growth in 2024, a diversified product roadmap, and the muscle to dominate both retail and foodservice channels. The protein game is evolving, and Amylu Foods is setting the table. The rest of the industry can either bring a plate or get used to watching from the kids’ table.
