OUR team
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I grew up in Sharon, Massachusetts. I went to the University of Vermont. Back in the seventies, there weren’t any jobs so I'd help my uncle out at the fish market in Brookline, and the rest is history.
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My uncle Sam Wulf founded Wulf’s Fish in 1926. I began working at his fish market on college breaks and found I had a knack for it. I then managed Wulf’s retail business for more than 40 years and am now head fish procurer for Wulf’s.
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I like playing basketball and softball. I also love to watch the grandkids.
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rtaylor@wulfsfish.com
Richie taylor
VP of procurement, PARTNER
Max harvey
head of procurement, Pelagic & groundfish, partner
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I grew up in Lincoln, Mass. and attended University of Mass Amherst. I've been in the industry for 20+ years after cooking right out of college.
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Memories of catching or harvesting and cooking seafood items as a young boy are my fondest. The tight knit and like-minded community of the seafood business and my love for seafood is why I embrace this industry. There is no type of seafood that I do not enjoy.
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Outside of work, I enjoy the outdoors, particularly fly fishing for trout in rivers and streams, hunting, or ice fishing with friends and family.
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mharvey@wulfsfish.com
Desiree Antczak
Senior Sales Account Manager
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I got an early start in the fish business, taking my first job slinging fish in high school. Almost 20 years later, I’ve built a reputation for myself on the fish pier, and today I channel my expertise and passion for the industry by managing Wulf’s wholesale sales and new business development. As a graduate of Newbury College with a degree in culinary arts, I know a thing or two about cooking. From bringing in new customers to managing the daily communications with our Chefs, I’m at the helm.
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Digging Quahogs with my grandparents in Marion so we could use them to make chowder & Stuffies which has been a family tradition for generations.
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Traveling, live music, food, and the great outdoors bring me joy (especially being on the water)!
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dantczak@wulfsfish.com
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My background is quite varied. I have a BS in Environmental Studies from the University of Vermont and spent the first decade of my career in the tech and corporate recruitment field. Since then, I have focused on building BerkShore and now I help run Wulf's.
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I grew up in Scituate MA, and when I was young, it was a busy commercial harbor. It has changed since then, but it cemented my interest in the industry. When I decided to leave the recruitment industry, I was contacted by a lifelong friend who is a lobsterman. He asked me if I wanted to buy lobsters from him and sell them to restaurants in the Berkshires (I was living there at the time). BerkShore was born out of that conversation.
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I have a wife (Sarah) and two kids (Sophie & Domnic) and I enjoy spending time with them. Most of that involves coaching sports, traveling, cooking, and when I can, working out (Crossfit).
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wmalzone@wulfsfish.com
Wes malzone
head of business development west, PARTNER
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I grew up in the South Shore, went to school in Upstate New York and lived in Budapest, New York, and San Francisco before returning to New England.
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Hands down, the people. I got my start offloading dayboats & oyster farmers on the Cape and making deliveries to Boston restaurants. From the fishermen to the farmers and chefs there was a throughline of appreciation, tenacity, competency and a kind of cowboy personality I was fascinated with. Through some long days playing middle man my network of the hard nosed and brilliant people that procure and provide seafood grew and I haven't looked back. It's a rare comradery with some unique characters I'm very lucky to know and work among.
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I'd love to say mountain climbing and archery but in the event this is fact checked you're 100% more likely to find me in the backyard or on the couch with my wife and our dog reading or watching a movie. While a novice I love cooking and take full advantage of the access to top quality and often hard to find ingredients from work.
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skovach@wulfsfish.com
head of Organizational development & human resources
Steve kovach
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I grew up in Boston and as a teenager in Brockton. I went to Brockton high school. My biggest achievement is raising my kids.
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I always loved fishing and had some experience with fish and driving trucks. And I knew that if I worked hard, I was in the perfect situation at Wulf’s.
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I like to fish and spend time with my kids and grandkids.
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rmaldonado@wulfsfish.com
Rich maldonado
head of production & fulfillment
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I grew up and attended school in Wilmington, MA, and Graduated from Wentworth Institute of Technology with a BS in Engineering Management.
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I have been in the seafood business for over 30 years. I started as a child working for my family’s live lobster company on weekends, and have worked at various seafood suppliers throughout the years, and finally landed at Wulf’s. I love that every day has a different challenge and I love seeing the creations that our chefs produce with our seafood. I am passionate about educating our customers about the various seafood items that we offer. I enjoy working with Chefs on menu planning and discussing the seasonality, sustainability, and fishing methods of our offerings.
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When I’m not working, I enjoy spending time with family and friends. I also love watching sports, cooking, dining out, and making traditional Italian items like wine, sausages, olives, etc.
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sbarresi@wulfsfish.com
Steve barresi
vp of sales
Dimitri Hazlerig
Vp of operations
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Originally, I am from Oceanside, California, but my career working in kitchens has taken me everywhere from Naples, Italy to Bahrain. Once I found my passion in the food industry, I decided to further my pursuits and attend the Culinary Institute of America. There, I was able to earn my degrees in Culinary Arts, Applied Food Studies, and Food Science & Nutrition. Since then, I have honed my skills as a leader in the beverage and snack food world working as Operations, QA, and R&D before finding my way to Wulf’s.
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I have always had a connection to the water growing up in California. Whether it was casting a line off the pier or fishing the surf, I’ve always had fond memories of fishing, fabricating, or reeling in a new type of fish. Luckily, after moving to New England, I still get the opportunity to appreciate the water.
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When not at work, I like to see where the wind takes me and go on random drives to all edges of New England. An adventure may start as simple as a new brewery to try, and end with a place that invented some of the food staples we all know and love.
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dhazlerig@wulfsfish.com
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I have a bachelors degree in Economics and have been involved in operations in the seafood industry since 2010.
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I really started to get involved with seafood after being offered a job with a wholesale lobster company. I spent many days driving the coast of Maine meeting people involved in all aspects of the seafood industry. I've met a lot of great people along this road and am sure I will meet many more.
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I enjoy spending time with family and friends. When I can find the time, I like to spend a nice day on the golf course.
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tbutova@wulfsfish.com
Tom Butova
cONTROller
Alisha lumea
VP of Marketing and brand strategy
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My career has been varied, but it’s united by a sense of mission. I started in communications for the IRC, an international humanitarian aid organization, studied pastry and started an organic and Fair Trade chocolate company in New York, then was lured into the seafood business to tell the stories of some of the most sustainable farms in the world. I got hooked.
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I was drawn to seafood by my stomach! There's nothing I like to eat more. What keeps me working in seafood is that I never get bored. There's always more to learn and the forefront of sustainability is constantly innovating and moving forward.
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Cooking, reading and writing are my abiding loves. If I'm not home doing one of those, I'm out on a long walk with my dog, or with my hands in clay at the neighborhood pottery studio.
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alumea@wulfsfish.com
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I am a Pioneer Valley, Mass. product who moved out to Boston to go to art school. After graduating I promptly got a job in a kitchen. I spent the next 9 years cooking around the city of Boston with some incredible chefs and restaurants. I've spent the better part of my career working towards learning more and more about the culinary world. In this endeavor I have found a love for seafood and working with it. Working for the best distributor I’ve received fish from just made sense!
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As a New England kid, I spent a lot of my childhood eating seafood and going fishing at local lakes and ponds. As an adult, seafood is my favorite food to work with at home and in a restaurant setting. It can be elevated in so many unique ways and is prevalent in many cultures. It is a never-ending fountain of new information that I want to soak up!
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I like to spend my time playing video games, playing any sport I can get enough people to play, or working on my food projects at home. I’ve recently become very into smoking anything that fits in my home smoker or dehydrating anything I can think of.
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amargosian@wulfsfish.com
Sales account manager
Abe margosian
Jesse Lauden
Procurement and Receiving Manager
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From southern Vermont originally, I found my way to Boston thanks to my long career in restaurants and hospitality. I was lucky to work in food and beverage programs that cared deeply about sourcing quality ingredients, and my experiences there inspired me to return to school to study food systems and sustainable food production. I've joined the team at Wulf's to learn the wholesale business from the best and have a great time doing it.
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I grew up on a mountain in New England's only landlocked state, so a career in seafood wasn't the obvious choice. I was drawn to this work through little revelations, like a perfectly shucked oyster, or a summer afternoon spent grilling striper. After my time in restaurants, being able to see our products transit the local food system from boat to plate is an incredible opportunity to get up close & personal with the efforts that make good food possible.
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When not at Wulf's you can find me hiking the White Mountains, enjoying Boston's vibrant dining scene, or home on the couch with my wife Suzie and dog Birdie.
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COREY HOWARD
Sales Account Manager
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I was born and raised in the Greater New Bedford, Massachusetts area, then moved to Boston for college. I started working as a cook shortly after where I learned to breakdown whole fish, and really eyed in on what's fresh and what's not. After a few years as a sous chef, I wanted to find a position working alongside chefs, without being in the kitchen. At Wulf's, I get to serve the best product to the chefs and businesses I've grown to admire and respect.
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Both sides of my family worked in the fishing industry in the 30's-60's, so I feel this company is a realign with my family history of handling New England seafood.
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Outside of work I'm involved in the local punk music and poetry scene. My writing often reflects about cooking, food, and experiences from being a chef.
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choward@wulfsfish.com
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My family comes from Puerto Rico but I was born and raised in Boston, Massachusetts, where I attended the Community Academy of Science & Health. I've encountered a lot of obstacles in my life but I never let that change who I am. Those obstacles made me the person I am today: a young but hard driven person with a huge passion for the seafood business.
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Growing up, seafood was always in my life, from my mother's delicious seafood rice, to plain old fish and chips. My father taught me everything I know about seafood, spending many weekends fishing with him and the family on a boat or right along the bay. My love for seafood has grown since and that is why I am passionate about driving for Wulf’s. I love making deliveries and talking to chefs about how they put a spin on a dish I like to eat at home.
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Outside of work I enjoy taking long walks in nature, I also enjoy listening to music and going out to eat on weekends.
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Rich Maldonado JR
Fleet manager
bobby ryan
Enterprise support Manager
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I grew up in Central Mass., just outside of Worcester. For as long as I can remember I've always had a passion for food and cooking. I attended Johnson & Wales University for Culinary Arts and worked in kitchens for over 16 years. In 2019, seeking to expand my knowledge to other aspects of the industry, I transitioned to seafood wholesale. It's this background in kitchens that allows me to better understand seafood on a practical level and its application in restaurants.
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My family has always had a strong kinship with the East Coast, and fresh, local seafood is a big part of that culture. Working as a chef in a number of fine dining restaurants, in Boston and beyond, deepened my knowledge and love of seafood. These days I can take my passion for cooking and knowledge of seafood and blend them into my everyday life, both at Wulf's and at home with my friends and family.
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I enjoy spending time at home with my wife and son. On the weekends I enjoy cooking for friends and family, watching movies, and playing games of any kind.
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ken dini
Sales ACCOUNT MANAGER
business systems and DATA management
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I was born in Boston and landed in Gloucester after college where I enjoyed working the crudo station of a local restaurant.
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I’ve always had a passion for wildlife but became passionate about fish after adventures fly fishing Cape Ann for striped bass!
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Outside of work I enjoy ski touring the white mountains and roasting coffee for a local coffee roaster.
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Alex Maldonado
procurement pickup Manager
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My family is from Puerto Rico, but I was born and raised in Boston. I went to high school in the city and have since gained a lot of experience in multiple work forces, including time working in the warehouse and the market of a local seafood company when I was younger.
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I've had strong ties to seafood since I was kid. My father would take my brothers and I fishing in the Boston harbor back in the late 1980s and early 1990s for lobsters and other local fish. My brothers and I continued our fishing journey as we grew older and still enjoy it today.
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I love spending time with my wife and kids and enjoy watching movies and sports. I also love cooking for my family. Our favorite seafood dishes are stuffed lobster with shrimp and scallops on the grill and grilled salmon.
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amaldonado@wulfsfish.com
Ryan bibeault
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I was born and raised in Southern Mass. in a small family. I grew up cooking with family and playing various sports until I got my first job in the kitchen at 14. While I dabbled in other industries, food has always been my passion.
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Growing up on the water I've always had a personal connection with seafood. Some of my favorite memories are from Deep Sea fishing trips with my grandfather and digging for Quahogs on Long Island.
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I enjoy traveling, especially in the Caribbean, and taking advantage of any down time I get. Never need a reason to play a round of golf!
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Audrey maclellan
alice cockerham
enterprise support — sales specialist
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I grew up on the South Shore and graduated from UMass Dartmouth with a BS in Biology with a heavy focus on Marine Biology. I also studied for a bit in Osaka, Japan at the Osaka Shoin Women's University through an exchange program, learning about food culture and sustainability.
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I have always had a passion for the ocean and a love for seafood. If it exists in the ocean, I want to know if I can eat it!
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I love traveling, eating yummy food, trying new cuisine, and having good conversations with people.
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Second Shift Administrative Supervisor
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I grew up in rural Maine and graduated from Bates College in 2023 with a degree in Anthropology and Religious Studies. Following graduation, I worked with Maine’s fishing and lobstering communities to address issues related to climate and socioeconomic change. This experience deepened my passion for supporting and being engaged with Maine’s seafood industry.
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Seafood plays an important role in Maine culture, and I have early memories of my grandmother teaching me how to pick and eat lobster, catching crabs with my brothers off docks, and visiting the fish truck that stopped in our town every Friday. It is fulfilling and exciting to be able to support traditional marine economies from my new home in Boston. My love of food, both eating it and understanding the culture behind it, has made my work in the seafood industry a natural extension of who I am.
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Outside of work, I love to cook, share meals with my friends and family, swim in the ocean, and go for runs!
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