Guy Pizzuti

Guy Pizzuti is the Seafood Catagory Manager at Publix Super Markets Inc. A West Virginia native and graduate from the University of North Carolina-Wilmington with a degree in Marine Biology, he has been responsible for seafood operations at Publix for the past 20 years. Prior to starting his career with Publix, he was a field biologist working out of the National Marine Fisheries Service Southeast Fisheries Science Center in St. Petersburg, FL. After graduating from UNCW, he worked as a fishery observer in Alaska which led to his position with NMFS. In addition to his role at Publix, Guy is the Vice Chair of the FMI Seafood Committee and has served as an expert witness on behalf of the government and testified in D.C. regarding a number of seafood issues. In his spare time, he can be found on the baseball field coaching his youngest sons baseball team, or at the Dojo with his oldest son. Guy resides in Lakeland with his wife, Coleen and boys Allesandro and Dominic, and German shepherd named Rawley.

Publix is the largest employee-owned grocery chain the US, comprised of 200,000 employees across 1,100 stores. In 2016 Publix brought in $34 billion in revenue. They have won numerous awards including Fortunes “100 Best Companies to Work For (1998 – 2019), listed as one of “America’s Best Employers” by Forbes Magazine (2018) and listed among the “World’s Most Valuable Brands” in Brand Finance magazine (2018). In 2001 Publix established the Get Into a Green Routine program to further their efforts to be socially and environmentally responsible across all store locations. Publix extends this practice by working with suppliers to ensure they are purchasing sustainability sourced seafood and encouraging sustainable practices throughout the supply chain.

Tonja Pratt

Tonja Pratt is the buyer for Frozen and Commodity Seafood at Publix Super Markets, Inc.  She has 28 blessed years with Publix, the last 9 being in seafood.  The last 9 by far have been the most adventurous.  In addition to her buying duties, Tonja also participates in a number of special projects.  One of the more notable was the opening of the Publix Seafood Consolidation Center (SCC) where she was responsible for creating and implementing the new standards for ordering and reporting. Tonja recently represented Publix on the FMI team that created the very first “Power of Seafood”.  Tonja also participates in a number of efforts for NFI and FMI.  In addition to her business role, Tonja has taken on a very active part in mentoring the next generation of Publix leaders, both personally and professionally. 

Prior to being promoted to seafood, she has held various positions in the corporation that have allowed her to broaden and hone in on her working knowledge of logistics, finance and analysis.  

While Tonja is not at work, she enjoys annual travels with lifelong friends, books,  antiquing and spending time with her husband Greg and their three dogs; Sasha, Shayla and Shera and a fat cat named Sassy.

Satoshi Matsumoto
Japanese Consumers Co-Operative

Satoshi Matsumoto has an extensive background in Japanese food business with over 30 years working for the Japanese Consumers’ Co-operative Union (JCCU). During his time at JCCU, Satoshi has worked in logistics management, sales & marketing, product merchandising for CO-OP private brand products, Manager of JCCU’s Joint Development Promotion Department, CO-OP Tohoku region branch manager, General Manager of Marine Products Department & perishable Ingredients, and currently as Merchandising Division Sustainable Procurement.  

He has also been instrumental in increasing awareness and initiatives for sustainability, offering necessary advice for the sustainability of all products, and serves as both a supervisor of communication and a spokesperson for sustainable procurement at JCCU.

A Tokyo native, Satoshi loves wild seafood.

Jens Peter Klausen
JP Klausen & Co

Jens Peter Klausen started JP Klausen & Co(JPK) while living in New Zealand in the 1980’s. In the mid 1990’s JP Klausen was initiator of getting the New Zealand Hoki fisheries to become the first Groundfish fishery certified as an MSC fishery. From a small start back in Denmark of promoting and distributing New Zealand seafood products, the company has grown into a global player and a part of the Nippon Suisan Group of companies. Jens Peter Klausen is Vice President of the Danish Seafood Association, has served as a advisor on the MSC Advisory Board and today acts as a member of the Nissui International Planning Group.

Jens Peter Klausen also started FSG Foods, a major Asian/Sushi product distributor in Scandinavia. Jens Peter is married, has 3 children and 8 grandkids.

J.P. Klausen & Co. A/S is located in Svendborg, Denmark. They are one of Europe’s leading suppliers of raw material to the Global seafood industry. Their main products consist of white fish blocks, white fish fillets, HGT & WR fish, squid, shrimp and Surimi. Their goals are to provide customers the best possible access to quality seafood products and to provide the best possible access to markets for trawler and quota owners, with the best possible return on their products. They have 18 offices across the world in locations such as China, Dubai, Poland, Brazil and Norway and on a yearly basis sells aprox 100.000mt of seafood products.

Mike Hacaga
Thrive Market

Mike Hacaga is the Meat and Seafood Product Innovation Lead for Thrive Market. A respected leader in the industry with almost 3 decades of experience, Mike has cultivated strong links directly with farmers and fishermen. Committed to making Thrive Market a truly special program, and putting both your health and the animals welfare first, Mike travels abroad, analyses and interviews many farmers and fishermen directly. This “boots on the ground” process allows a hand picked program which enables Thrive Market to bring the healthiest, highest quality, most humanely treated and environmentally sustainable meat and seafood to your family’s table. Mike is proud to continuously strive to bring the highest rated program to Thrive Market families everyday.

Thrive Market is an online marketplace whose mission is to make healthy living easy and affordable for everyone. Thrive Market offers non-GMO and organic products, 25-50% off retail, delivered to customers doorsteps. Users can shop by their diet and use Thrive Markets filters to find and sort products that fit their lifestyle, from frozen meat & seafood to healthy snacks. Members pay an annual membership to earn promotional items. Thrive Market sponsors free membership for qualifying, low-income families.

Gao Linming
Quingdao Yuntai Imports & Exports Co., Ltd.

Qingdao Yutai Imp & Exp Co., Ltd.  is a Qingdao, China based merchandiser of value added seafood products to the Chinese domestic market. Yutai, in cooperation with seafood suppliers from around the world, provides sustainable, safe and healthy seafood.  Product lines include seafoods from North America, South America, Europe and Asia.  Sales companies covers Shanghai, Guangzhou and Qingdao in China and offices in San Francisco in the United States. They created the Chinese brand Mr. Fish and own the brand San Francisco Fishery. Yuntai services both retail and food service channels.

Linming Gao started out in the seafood industry in 1996, gaining experience in general management, sales and marketing, logistics, and quality control. Mr. Gao worked for ten years for Royal Greenland in China. He has worked with the bottom trawlers in Alaska to sell flounder into Chinese markets for more than 15 years. He is widely respected in the industry for his knowledge of the global flatfish and ground fish markets. As a managing director, MR. Gao is responsible for Yutai’s day-to-day operations, as well as China marketing and sales.

Chris Follari
Sodexo Foods

Having worked as an Executive Chef in New York and Boston in 2002 and then serving as the NE Director of culinary for corporate services, Chris has earned his new title of Global Director for Sodexo’s Food Platform. In this role, Chris will be focused on continually evolve food standards across the business while actively promoting seasonal and sustainable food offers, motivating the Culinary teams and inspiring them to deliver food to the highest standard with a key focus on quality. He will also lead, design and deployment of global culinary standards and our Love of Food strategy while driving culinary innovation, driving food trends and customer satisfaction. Chris will continue to establish and identify best practice whilst leading the collaboration of regional food leads (culinary directors in country). In his personal time Chris enjoys spending time with his daughter Nigella Sicilia Follari. Chris is a lifelong culinarian, traveler, and cookbook collector.

Keith Brunell

Keith Brunell was named corporate chef in 2015. In his role, Keith leads the food and product innovation across the eleven different restaurant concepts and five specialty coffee concepts Nordstrom offers. He works to establish systems and processes for reinvigorating older concepts and creating new concepts that are scalable. He also supports the regional chef team to help drive culinary innovation, operations and purchasing. Keith’s overall focus is creating and executing a menu and operational strategy for each distinctive concept from supporting the kitchen design to the customer experience.

Keith’s wealth of knowledge in the kitchen stems from his rich culinary background, which includes having worked at 2 and 3-star Michelin hotels and restaurants in France. Through his diverse culinary opportunities, Keith has learned to develop and implement processes to support opening new restaurants. He is constantly looking for opportunities to improve menus, introduce new kitchen equipment, and design layout to enhance both the customer and employee experiences. Keith and his wife enjoy spending time on their days off at soccer fields and cooking at home with their two children.

Peter Vasil
Sysco Canada

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and education facilities, and lodging establishments, with a presence in 90 countries around the world. Sysco operates 198 distribution facilities serving approximately 425,000 customers with sales of over $50 Billion annually. In 2015 the company completed the acquisition of the Brakes Group, a leading European foodservice distributor with operations in the UK, Ireland, France, Sweden, Spain, Belgium and Luxembourg. Sysco also operates in Canada, Mexico, Costa Rica, Panama, Bahamas and Hong Kong.

Dan Aherne
New England Seafood

New England Seafood (NESI) specializes in high quality, premium globally sourced fish and seafood. Dan joined NESI in 2003 after 4 years at Unilever. He was promoted to Managing Director in 2005 and to Group CEO in 2013 after the creation of Joii Sushi Ltd, a specialist business supplying Raw ready to eat fish and seafood products to the Foodservice customer base. He has led the development of the business over 13 years from a £17m to a £160m turnover company combining a well-respected private label supply business in New England Seafood, a progressive Business to Business brand and supply proposition in Joii Sushi, and a growing consumer branded proposition in Leap and Wild Fish Discoveries, which seeks to advance the Group vision of showing people how to enjoy fish every day.

Gregory Jeffers
Gorton’s Inc

Gregory has spent 19 years in the seafood business with Gorton’s Seafood, the leading frozen seafood brand in the United States.  He is currently the Director of Purchasing, overseeing procurement activities for all raw material, ingredient and packaging components for Gorton’s seafood items.  Greg has held several other positions across a wide breadth of Gorton’s business, beginning there as a Research Food Scientist in 1998.  He then spent time in Gorton’s Food Service department, assisting with management of Gorton’s business relationship with McDonald’s.  After that role, Greg transitioned to managing key retail and wholesale club accounts in a traditional sales role for several years before moving to his current role in the supply chain area.  Greg holds a B.S. and M.S. in Food Science from Cornell University.  Greg enjoys spending time outdoors with his wife, Allison, and their two young children.  

Gorton’s was founded in 1849 in Gloucester, Massachusetts. They produce a wide variety of value added products, sold nation wide in iconic yellow packaging. Their product categories include artisan recipe fillets, breaded and battered fillets, fish sticks and other dippers, gluten free products, gourmet fillets, grilled seafood, shrimp products, skillet crisps and crunchy items. Gorton’s offers its products through independent and chain grocery stores in the United States and Canada. Gortons earned the “Most Trusted Award” in the frozen fish category from BrandSpark International. Gortons Trusted Catch program ensures that the seafood they purchase comes from sustainable, certified sources.