What's your background?

I grew up in Taiwan and moved to the States when I was 14. Food has always been my source of connection to home, family, and making new friends. During my senior year in college, I found myself procrastinating on writing my thesis by cooking for friends. That is when I decided to pursue a career in food and learn as much as I can. I became a butchery apprentice at Savenor’s Market (Julia Child’s butcher), worked with immigrant food entrepreneurs to grow their businesses, and managed restaurants.

What connects you to seafood?

Kaohsiung, Taiwan is my hometown – It’s a harbor city full of seafood and all the commerce surrounding it. I grew up visiting seafood markets with family and enjoying freshly cooked seafood right in the neighboring food stalls where I could hear the hustle and bustle of the market, smell the salt water, and taste incredible dishes made by food stall chefs using ingredients we bought just moments ago. I’ve always said seafood flows in my veins and it’s no accident that I chose to come to Boston for school and am now proudly part of the Wulf’s team.

What do you enjoy doing outside of work?

I enjoy spending time with my partner, our two dogs, and family and friends. We love to travel and find new places to eat and explore. Recently, I’m learning how to tailor my own clothes and do more wood turning if time permits. There’s always so much to learn but so little time!

What's your background?

I first moved to Boston from Connecticut in 1994 to attend high school at Milton Academy. Then, after moving to Maine where I graduated with a degree in economics from Bates College, followed by a masters’ degree in international business and logistics from Maine Maritime Academy, I eventually returned to Boston to pursue a career in the seafood industry as a fishmonger. Now, I am thrilled to be a part of the Wulf’s team, helping to bring the very best seafood to the most discerning clientele all across the country.

What connects you to seafood?

I worked for years as a stern man on a lobster boat while I lived on a small island off the coast of Maine. Those countless days spent working on the water, drenched by the salty sea, face to face with the various life forms we pulled from the water, and always at the ocean’s mercy, instilled in me a true connection to the ocean and a profound appreciation for the wonderful seafood the ocean provides.

What do you enjoy doing outside of work?

When I’m not working, I enjoy spending time with my family. I enjoy traveling, especially when it offers the chance to try new and unique culinary creations. And I enjoy getting outside and spending time around a good bonfire with friends.

What’s your background?

I was born and raised in the Boston area, and after living elsewhere, I’ve come home again. A college junior year spent abroad in Kyoto, Japan taught me a new level of appreciation for beautiful seafood and the joy of seasonality in a world where many foods can be bought regardless of the time of year. My food industry experience includes years of working in a professional kitchen in addition to customer service.

What connects you to seafood?

My parents love seafood, so I grew up boldly making eye contact with whole baked rainbow trout and watching live lobsters crawl around on newspaper on the kitchen floor. I have many treasured memories tied to New England seafood in particular and the landscape it comes from, which have helped inspire my strong interests in environmental conservation and sustainability.

What do you enjoy doing outside of work?

When I’m not at the office helping people nationwide get excellent fish shipped to them, I’m drawing and painting from home as a freelance illustrator. I’m also a passionate home cook and baker, and I love experimenting with new recipes, ingredients, and techniques — and sharing the results with friends!

What's your background?

I grew up in Somerville, Massachusetts. I went to school in Cambridge and started working in restaurants as soon as I graduated. I've gotten to experience a diverse number of restaurants and cooking styles, most recently Ivory Pearl. Since my career began, I have always worked in kitchens that used Wulf’s Fish seafood and have loved the product for many years. You could call me a fan boy.

What connects you to seafood?

My family connects me to seafood. I was very fortunate to grow up in a household with a variety of Hispanic cultures and was exposed to diverse seafood cooking from a young age. Seafood was always the main dish.

What do you enjoy doing outside of work?

I am very into jiujitsu, a grappling martial art. I enjoy fishing a lot. I’m also a big foodie and enjoy going out to eat with my girlfriend.