We are passionate about connecting fishermen with consumers, and transparent about our products and processes. The chefs we serve consider us a knowledgeable resource – and part of their team.
Richie is the heart and soul of Wulf’s – and to generations of customers he’s the face of the business. A nephew of founder Sam Wulf, Richie started working at his uncle’s fish market on college breaks, and found he had a knack for it. Richie managed Wulf’s retail business for more than 40 years and is now our head fish procurer for the wholesale business.
Max has spent more than half his life in restaurant kitchens, first as a trained chef specializing in Italian cuisine, then a seafood buyer for restaurant groups. He’s an expert fish cutter who is often spotted wielding a knife after hours in the halls of Boston University, where he trains culinary students in the art of seafood prep.
Peter mastered the art of buying and cutting fish by watching Alan Wulf, who took over the family business when Sam retired. He’s also a trained chef who studied at The Culinary Institute of America. Lucky for us, Peter loves cooking for the team and testing new recipes inspired by the latest catch.
As a lifelong fan of Wulf’s, the leap from customer to owner was an easy one. A Boston native with a passion for fishing, Mike led a successful career in real estate before bringing his entrepreneurial spirit to Wulf’s. With the rest of the talented crew, he’s excited to steward Wulf’s unique legacy and connect with new customers who appreciate high-quality, great-tasting seafood.
A native of Massachusetts South Shore, Steve’s obsession for the fishing industry began when he took his first job offloading day-boats on the Cape. As an essential member of the Wulf’s crew, Steve leads the charge on quality control and logistics. Steve is an avid home cook and can be found after work experimenting with the freshest, seasonal fish.
Bala has been a fish-cutting veteran for 12 years and joins the Wulf’s team all the way from Brazil. This former professional soccer player is the most agile and skilled cutter on the fish pier. From a 2-pound fluke to a 450-pound tuna, Bala has the dexterity and finesse to do it all. He is passionate about the vital role he plays at Wulf’s – we are lucky to have him on board.
Desiree got an early start in the fish business, taking her first job slinging fish in high school. Almost 20 years later, Des has built a reputation for herself on the fish pier, and today she channels her expertise and passion for the industry by managing Wulf’s customer relations. As a graduate of Newbury College with a degree in culinary arts, Desiree knows a thing or two about cooking. From bringing in new customers to managing the daily communications with our Chefs, Des is at the helm.