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Meet Our Food Experts.

Our merchants are on a never-ending search for amazing new products. They're always in the fields, on the boats, and working with artisans. All in the name of finding great food for our customers.

ALI P

Ali P.Divisional Merchandiser

What do you love about working at FD?

Everyone is so passionate about the food! My first day at FD, a merchant welcomed me with a handful of stone crab claws that had just been flown in. Without a plate. At 9 AM. Not much has changed since then.

Favorite FD item?

Sicilian cracked olives. They're unlike any other olive I've tried and are great when I'm prepping dinner and need something to snack on. Also, they're great to have on hand for impromptu guests when you need to whip up a cheese plate.

What makes a great product?

A great product starts with simple yet great ingredients, is accessible enough that you want to eat it each week, but is unique enough that you can't get it anywhere else.

If we looked in your fridge, we'd find...

Tons of veggies (Brussels, kale, cauliflower, broccoli, zucchini, sweet potatoes), avocados, whatever fruit is in season, Handsome Brook eggs, Just FreshDirect Raw Almonds and Cashews, Califia Almond Milk, Kombucha, Just FreshDirect Orange Juice, Roots Hummus, Sicilian Olives, 18-month Gouda, Organic Salmon, Farmer Focus Chicken, Van Leeuwen Pistachio Ice Cream, and one million condiments.

The food emojis you use the most are...

Bourbon and the chocolate bar.

Describe your perfect brunch.

Great friends, great drinks, great people-watching and a spread of sharable plates. I love shakshuka with grilled bread, hummus, baba ghanoush, tabouli, and Mediterranean fare.

If you could only eat cuisine from one country for the rest of your life, which country would it be?

Greece. I love fresh seafood, vegetables, olive oil, and wine.

When you're not FreshDirecting, you're...

Chasing after my toddler, cooking, eating, drinking, planning my next meal.

What's your spirit vegetable and why?

Brussels Sprouts. They're very versatile.

BRITTNEY B

Brittney B.Seafood Buyer

What do you love about working at FD?

I love how sacred food is here. It's something to learn about, to treat well, and above all, it's something to share. We share food amongst ourselves, but we're also excited to share it with our customers. We're always eating and searching for the best products and when we find them, the next thought is, how do we get this to the customer?

Favorite FD item?

I eat our Mediterranean wild-caught tuna salad at least twice a week. I grew up eating tuna salad with mayo as an afterschool snack, but this salad just elevates the whole thing. It uses the sustainably caught tuna from a fisherman in Oregon, Sean, who I met two months into working here. I knew little of the industry and just listened to his fishing stories with wide eyes and my jaw on the floor. He's one of my favorite fishermen. But back to the salad! The red onions, capers, and celery just add so much to the flavor and texture, blowing my afterschool tuna salad out of the water. I eat it by itself but mostly throw it in with greens and slice up some radish and tomatoes on top—it's the perfect lunch to keep you going through the afternoons.

What makes a great product?

A great product is all about freshness. There are so many pieces that play into how fresh a piece of fish is when it gets to your plate. It all goes back to how the fish was caught, how the fishermen handled it, how fast it gets to us, and how fast we get it to the customer.

The food emoji you use the most is...

Sushi. I'm always ordering it for lunch and paying people back.

Describe your perfect brunch.

The perfect brunch is a buffet so I don't have to choose between salty or sweet, eggs and bacon or pancakes, bloody marys or mimosas. I can have them all!

When you're not FreshDirecting, you're...

I am either writing stories, poetry, or the occasional song, running around Brooklyn (literally) as jogging has always been the ultimate stress reliever, traveling when I can, and most recently, learning about indoor plants and how to keep them alive. It's been a struggle.

What's your spirit vegetable?

I don't have a spirit vegetable, but I do have a spirit fish! I would say that tilefish is most akin because they arguably have the best diet of the fish world, eating crab and lobster, which were my favorite foods growing up. And their tails are kind of mermaid-like, which was also a childhood obsession... slash secret adulthood obsession.

Watch Brittney's trip to Spain to source turbot and Dover sole.

AUSTIN R

Austin R.Produce Buyer

What do you love about working at FD?

The food fights.

Favorite FD item?

Softshell crab.

If we looked in your fridge, we'd find...

Cheese, sauce, lots of produce, and all the fixings for a spontaneous pico de gallo fiesta.

The food emoji you use the most is...

Shrimp.

Describe your perfect brunch.

Cappuccino, Norwegian benedict, OJ, fresh croissants, in Australia, on the beach.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party? And what would be on the menu?

The Most Interesting Man in the World, Shaquille O'Neal, and Ben Stiller. That would be an interesting trio. I'd serve mai tais and a large assortment of seafood.

If you could only eat cuisine from one country for the rest of your life, which country would it be and why?

Spain. Because they have the best food and the best lifestyle based around food. Mexico is a very close second.

When you're not FreshDirecting, you're...

Looking for new places to travel to.

What's your spirit vegetable and why?

Serrano pepper, because I like to embrace the spice in life.

JOSH S

Joshua S.Deli & Cheese Merchant

What do you love about working at FD?

The company's passion for food.

Favorite FD item?

FreshDirect beef brisket bacon—great alternative to pork and crisps up just like bacon.

What makes a great product in your area of expertise?

A tasting experience that leaves a lasting impression.

Describe your perfect brunch.

Chicken and waffles or stuffed French toast and a good cup of coffee. Never met a brunch I didn't like.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party? And what would be on the menu?

Will Ferrell, Conan O'Brien, and Dave Chappelle. I find that the best dinners can be measured by the amount of laughter at the table, and with this group of characters there would be no lack of laughter. I don't think the food would matter so long as the drinks keep coming.

If you could only eat cuisine from one country for the rest of your life, which country would it be?

China. I love Chinese food. And the cuisine varies greatly by province so that would allow me to keep it fresh.

What's your spirit vegetable and why?

Garlic. Because it makes everything better.

FRANCESCA D

Francesca D.Frozen Merchant

What do you love about working at FD?

Getting to try amazing food with great people! I love our weekly cutting of Fresh Deals because I learn so much from the other merchants about their categories and products.

Favorite FD items?

Adirondack Creamery All-Natural Ice Cream and Earl's Chocolate Peanut Butter—and it's not just because I'm the frozen merchant! These are the only pints of ice cream that I can eat the entire thing in one sitting and not have a bit of regret. Seriously, you need to try it.

In your opinion, what makes a great product in your area of expertise?

A great frozen product offers a convenient solution and has a great shelf life, while being made with great, quality ingredients. Nice-looking packaging doesn't hurt either.

If we looked in your fridge, we'd find...

I'm pretty basic. I always have almond milk, eggs, the usual condiments, berries, lettuce, avocados, cucumbers, carrots, hummus, nut butter, chia, hemp and flax seeds, chocolate, seltzer, and beer.

The food emoji you use the most is...

The two beer steins cheers-ing (is this a word?) or the popping champagne bottle—always something to celebrate!

Describe your perfect brunch.

Two eggs over easy, thick cut bacon, well-done home fries, rye toast, and a hot cup of good coffee.

If you could only eat cuisine from one country for the rest of your life, which country would it be and why?

Italy for sure. The food is so different throughout the country that I would never get bored.

When you're not FreshDirecting, you're...

Checking out the newest brewery in NYC or heading up the Hudson Valley for a hike, and of course, grabbing a beer after.

What's your spirit vegetable and why?

A little red radish. I like to think I'm down to (the) earth, a little bit spicy, and I blush easily.

CARRIE M

Carrie M.Merchandising

What do you love about working at FD?

I love that my job allows me to work on something I believe in—giving our customers transparency about where their food comes from and what's in it—through the Just FreshDirect brand.

Favorite FD item?

It's so hard to pick just one; I feel like I'm picking between my children! I love that we have upgraded basics, like Maldon Sea Salt, Just FreshDirect Olio Novello, and Vermont Creamery's European-Style Cultured Butter. They are all staples in my kitchen. I can make a meal out of a crusty baguette, a roll of that rich creamy butter, and red wine any night!

In your opinion, what makes a great product?

I have the benefit of working across all categories—from snacks to poultry—so from my perspective, a great product is one that comes from a great source, regardless of the category. Believe me, it's harder than it sounds! We spend our time finding great partners that we trust to make great food especially for us.

If we looked in your fridge, we'd find...

Whatever is on FD's Top-Rated Fruit and Vegetable pages and a disproportionately large amount of cheese for a two-person household.

Describe your perfect brunch.

Surrounded by friends at my apartment (where there is no wait!). I would probably serve some sort of potato hash seasoned with smoked Spanish paprika and topped with poached Just FreshDirect Farmer's Eggs. Yum!

If you could only eat cuisine from one country for the rest of your life, which country would it be?

Hands down, Italy.

When you're not FreshDirecting, you're...

Travelling!

Watch Carrie in the video to learn more about Farmer's Eggs.

SUSAN S

Susan S.Bakery Merchant

What do you love about working at FD?

There are so many people here that are passionate about all areas of food and beverages. It's inspiring.

Favorite FD item?

Our in-house-made croissants are a labor of love. You would be hard pressed to find a comparable croissant as we are one of the only bakeries that makes the dough, laminates, sheets, and shapes by hand.

If we looked in your fridge, we'd find...

Lots of fresh, seasonal fruit and veggies, and one or two seafood or meat items.

Describe your perfect brunch.

A bagel with smoked salmon, raw bar, and an interesting new cocktail.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party? And what would you serve?

Spencer Tracy, Cary Grant, and Barbra Streisand because they are elegant, fabulous, best in class! And what would be on the menu? Whatever Thomas Keller would like to prepare.

If you could only eat cuisine from one country for the rest of your life, which country would it be?

Italy! Seafood, meat, pizza and pasta amazingness...

When you're not FreshDirecting, you're...

Cooking, gardening, relaxing, eating and drinking.

DAN J

Dan J.Meat & Poultry Merchant

What do you love about working at FD?

It's interesting to hear everyone's unique story about what drew them into the food business.

Favorite FD item?

I enjoy the Samaki Irish Smoked Salmon. It's organic and goes great on rye bread with cream cheese.

In your opinion, what makes a great product in your area of expertise?

When it comes to staple items such as ground beef and chicken, freshness is essential. This is an area in which we excel. For steaks, chops, and roasts, customers evaluate quality based on flavor and tenderness. There is a perceived trade-off between the two, although this does not have to be the case.

If we looked in your fridge, we'd find...

Usually a random assortment. Currently Just FreshDirect mozzarella, hummus, Hershey's chocolate bars, cream soda, and beer.

The food emoji you use the most is...

Definitely the porterhouse steak emoji.

Describe your perfect brunch.

Fried eggs with sharp cheddar cheese, avocado, salt and pepper, on a toasted English muffin, washed down with a glass of prosecco.

If you could only eat cuisine from one country for the rest of your life, which country would it be and why?

Italian. Mainly for the pizza and spaghetti, but also for the antipasto and veal parm.

When you're not FreshDirecting, you're...

Somewhere near the water, sailing, surfing, or fishing.

What's your spirit vegetable?

I try to stay as "cool as a cucumber," so let's go with that.

JUSTINE F

Justine F.Merchandising

What do you love about working at FD?

Working with the most passionate food people there is.

Favorite FD item?

I am bias to my own category, obviously, but, Adirondack Chocolate Peanut Butter Ice Cream is the only item in my assortment that I can eat the entire tub in a single sitting and not feel guilty.

What makes a great product?

It's exciting that across the category suppliers are cleaning up their products to remove artificial ingredients and source high-quality ingredients.

If we looked in your fridge, we'd find...

A ton of almond milk, kombucha, cold brew, basically all the drinks. But more importantly, in my freezer I have a ton of ice cream (shhh) and frozen pizza.

The food emoji you use the most is...

Beer glasses.

Describe your perfect brunch.

This is hard because I usually go for a solid eggs benedict with all the fixin's and unlimited booze (can I say that?). #basic

Which three celebrities (dead or alive), would you invite to your fantasy dinner party? And what would be on the menu?

Whitney Houston, Derek Jeter, and Jimmy Fallon. And on the menu? Shake Shack with unlimited fries (too stressful to cook and I think they would appreciate a solid burger and fries). Jimmy Fallon would definitely be the bartender for after-dinner drinks.

If you could only eat cuisine from one country for the rest of your life, which country would it be?

Vietnam or Thailand (I know that's two) but I really enjoy noodles with my favorite dishes being pho or khao soi. There is so much diversity in their cooking and every dish has a simple but unique flavor profile.

When you're not FreshDirecting, you're...

Bopping around New York.

What's your spirit vegetable and why?

Corn. I grew up in middle-of-nowhere upstate New York surrounded by fields... and cows... so many cows.

KEN B

Ken B.Quality Assurance

What do you love about working at FD?

Food discovery among food explorer colleagues.

Favorite FD item?

Just FreshDirect 100% Sicilian Extra Virgin Olive Oil is both great and affordable for everyday use.

What makes a great product?

Authenticity, innovation, and sourcing. If one develops a product—animal, vegetable, or mineral—from a known source and applies traditional techniques, its intrinsic value will shine whether the product is made from a traditional material or alternative material. One can turn a traditional product into an innovative product with source, technique or alternative materials.

If we looked in your fridge, we'd find...

Champagne, beer, FreshDirect mineral water, cheese, prosciutto, bitter greens, bacon, eggs, and gochujang.

The food emoji you use the most is...

None. Ever.

Watch Ken's trip to Sicily to source olive oil.

JONATHAN F

Jonathan F.Meat Merchant

What do you love about working at FD?

All the food!

Favorite FD item?

Dry-aged NY strip steak, bone-in. It's my go-to steak when I'm cooking at home and going BIG. And, I love NY.

What makes a great product?

An amazing product is one that you can't just easily get anywhere else. Like the above dry-aged NY strip steak.

If we looked in your fridge, we'd find...

A hot sauce collection, lots of Kimchi, and hopefully, beer.

The food emoji you use the most is...

Beer glasses cheersing.

Describe your perfect brunch.

Not into brunch. Hold the hollandaise, please. But the perfect weekend lunch is a nice big medium-rare burger, salty fries, and some brews. Preferably outside on a mild fall day.

When you're not FreshDirecting, you're...

Watering my house plants (zen), cuddling with a cat named Donkey (funny story how he got that name), watching horror films (fave genre), or walking around New York and then going to the movies with my wife, Michelle (love).

What's your spirit vegetable?

Brussels sprouts because my mom loves them, I have many layers, and could probably use a good roasting.

MARISSA D

Marissa D.Merchant

What do you love about working at FD?

The people. Everyone is super passionate about food and building meaningful relationships with suppliers.

Favorite FD item?

Bees Knees Spicy Honey, a sweet honey infused with hot chilies. You'll want to put it on everything: fried chicken, pizza, breakfast sandwiches, ice cream. Also perfect for rye whiskey cocktails.

If we looked in your fridge, we'd find...

Hot sauce, Oatly, eggs, peppery salad greens, and vermouth.

When you're not FreshDirecting, you're...

Tending to houseplants, being a good cat mom, CrossFitting, snapping my fingers to a beat.

What's your spirit vegetable?

An artichoke because they're beautifully colorful but prickly on the outside with a tender heart. (I have one tattooed on my arm as a reminder of my mom and eating stuffed artichokes as a kid.)

MICHELE W

Michele W.Wine & Spirits Merchant

What do you love about working at FD?

The people.

Favorite FD item?

Sixpoint Jammer Gose. It's local, refreshing, delicious, and perfect for summer.

What makes a great product in your area of expertise?

Something that you'd have another glass of that doesn't break the bank.

If we looked in your fridge, we'd find...

Sour beer and iced coffee.

Describe your perfect brunch.

Steak frites at Minetta Tavern with a glass of Beaujolais.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party? What would be on the menu?

Gertrude Stein, Jennifer Aniston, and Roger Federer because they all rock. I'd serve steak frites and old wine.

If you could only eat cuisine from one country for the rest of your life, which country would it be?

Spain. Because who wouldn't want to live off Jamón Ibérico, croquettes, and some Crianza?

When you're not FreshDirecting, you're...

Somewhere in the city or at the beach.

TIM I

Tim I.Produce Buyer

What do you love about working at FD?

The food, the people, the customer-first attitude.

Favorite FD item?

Indian mangoes. They are delicious. And beer. At my doorstep.

What makes a great piece of fruit?

Great fruit is sweet, aromatic, and complex. It tastes like it has just been picked from a tree in your neighborhood.

If we looked in your fridge, we'd find...

Garlic scapes, Connecticut-grown Pell Strawberries, a lot of seltzer and tonic water, and some leftovers I need to throw away.

Describe your perfect brunch.

Pumpkin chocolate chip pancakes and maple syrup with whipped cream. It's noon and summertime and I'm outside. I'm not hungover.

If you could only eat cuisine from one country for the rest of your life, which country would it be?

NYC. Gotcha!

When you're not FreshDirecting, you're...

Outside, hiking, biking, sporting, reading.

What's your spirit vegetable and why?

Radish. Spicy, tasteless, head in the ground.

WHITNEY S

Whitney S.Produce Merchant

What do you love about working at FD?

The people. I have the best and most supportive team, which makes a huge difference when you're having a stressful day. Shout out to my produce peeps!

Favorite FD item?

Vegetable lasagna. I'm a total traditionalist when it comes to my lasagnas, meaning simple ingredients, meat, pasta sauce, and cheese, but this came as a total shocker on how tasty a non-meat lasagna can be.

What makes a great fruit?

You want something that has the right balance of sweetness. Take, for instance, the pixie tangerine. It is sweet, but also has a tart undertone, which makes it the right balance. Also, never judge a fruit by its cover, because sometimes the ugliest appearance makes the best fruit.

If we looked in your fridge, we'd find...

Lots of berries! Right now I'm crushing on season's finest blackberries. They're in both my fridge and freezer.

Describe your perfect brunch.

My quintessential brunch includes FreshDirect croissants, scrambled eggs, an assortment of berries for my Faye plain yogurt, any Applegate sausage, pancakes, orange juice, prosecco, and sparkling water. I have to have sparkling water with all meals.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party?

Martha Stewart, because growing up I always looked to her for food inspiration. Oprah Winfrey, because I secretly want to be her adopted niece. Jill Scott, because she is so talented and looks like an amazing woman to have in your company.

If you could only eat cuisine from one country for the rest of your life, which country would it be and why?

Trinidad. I am bias to the country of my birth, but it's also such a melting pot of cultures that I'll get diversity in my meals.

When you're not FreshDirecting, you're...

Hanging out with friends, or just at home sleeping. I love to sleep.

What's your spirit vegetable?

I would say broccoli because it makes a great side for anything.

PHIL W

Phil W.Produce Merchant

What do you love about working at FD?

The food, the people, and the fact that we love to source locally.

Favorite FD item?

The Hepworth Farm Share. It's loaded with local and seasonal produce—and also great value!

What makes a great product?

For produce, if it's great-tasting, local, and seasonal.

If we looked in your fridge, we'd find...

Eggs, champagne, Brita filter, vegetables, butter, soy sauce.

The food emoji you use the most is...

Watermelon.

Describe your perfect brunch.

Shrimp and grits or veggie quiche with close friends or family.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party and why?

Leonardo Da Vinci (genius, Renaissance man), Dave Chappelle (comedy genius), Beyoncé (do I need to explain this?).

If you could only eat cuisine from one country for the rest of your life, which country would it be?

Chinese. Grew up eating it so it will always be a comforting meal for me.

When you're not FreshDirecting, you're...

Playing volleyball, both beach and indoor.

What's your spirit vegetable and why?

The mighty beet! Because it's versatile (you can cook and eat every part of it), it's very grounded (ha!), and can be either simple or complex.

SAM S

Sam S.Private Brand

What do you love about working at FD?

The passion and knowledge of food among our team is exceptional. Working with people that share my love for food is exciting!

Favorite FD item?

Olio Novello. We know the olive growers and master blender Manfredi Barbera, and there is no fresher olive oil available anywhere in the U.S. Not to mention it's delicious!

What makes a great product?

A great product is one that you feel good about consuming, is ethically sourced, uses clean ingredients, and most importantly, tastes great.

If we looked in your fridge, we'd find...

Sparkling water, whole milk, two dozen eggs, butter, local meat, chicken stock, good hot sauce, enough seasonal produce to feed a small village, Parmigiano Reggiano, lemons, soy sauce, coarse ground mustard, a pint of olives, and about a case of fresh ground peanut butter.

Describe your perfect brunch.

Homemade whipped cream on a whole wheat waffle with fresh blackberries, strawberries, and a blueberry reduction paired with a mushroom, spinach, feta, and sun-dried tomato omelet. All washed down with a glass of fresh-squeezed orange juice.

If you could only eat cuisine from one country for the rest of your life, which country would it be and why?

Greece. I would be happy with fresh fish and Greek salad for every meal.

When you're not FreshDirecting, you're...

Cooking or baking.

What's your spirit vegetable?

Potatoes. You can boil them, mash them, or stick them in a stew.

STEFAN O

Stefan O.Meat Merchant

What do you love about working at FD?

The challenge of bringing hard-to-get and great food to our passionate customers, and doing it in an economical and environmentally sustainable way.

Favorite FD item?

Our 100% grass-fed ground beef, because I know exactly where it comes from.

What makes a great product?

A consistent product.

If we looked in your fridge, we'd find...

With two kids at home, I have lots of organic milk, yogurt, produce, ground beef, and chicken breast.

Describe your perfect brunch.

Classic with a twist: pasture-raised eggs with a side of organic bacon breakfast sausage.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party?

Mike and Frank from American Pickers because I love the show, and then Guy Fieri because he picks out the kind of places that Mike and Frank would want to eat at on the road.

If you could only eat cuisine from one country for the rest of your life, which country would it be and why?

Austria. I grew up there and the tastes remind me of home.

When you're not FreshDirecting, you're...

Being a dad.

What's your spirit vegetable and why?

I came across this quote about asparagus, which perfectly sums it up. "With bright green shoots shooting up from the ground in early spring, asparagus is a joyful force to be reckoned with. Standing tall and surrounded by their fellow stalks, asparagus thrives on the energy of others. These deeply rooted spears waste no time putting their big dreams into action, when they hit their stride, these puppies can grow more than 6 inches a day! Combine this can-do attitude with a joyful personality and down-to-earth sensibility - what's not to love?"

RODOLPHE B

Rodolphe B.Merchandising

What do you love about working at FD?

The people, passion, and products!

Favorite FD item?

Sticky Toffee Pudding Co. Molten Chocolate Baby Cake. It's a quick, professional-looking-and-tasting chocolate dessert—and it can be frozen for use any time.

What makes a great product?

Innovation.

If we looked in your fridge, we'd find...

Lots of wine and cheese.

The food emoji you use the most is...

Champagne popping!

Describe your perfect brunch.

Champagne. Oeufs Brouillard (caviar and truffles optional but encouraged). Toast with butter.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party?

Napoleon. Alex Trebek. Catherine de Medici.

When you're not FreshDirecting, you're...

Reading history or watching car racing.

What's your spirit vegetable?

Aubergine.

NICOLE H

Nicole H.Wine Merchant

What do you love about working at FreshDirect?

Building an exciting, growing business with great people.

Favorite FD item?

Chicken tikka masala, family size. It's delicious and a fantastic meal hack on a weeknight. Also, our jumbo blueberries are pretty great.

What makes a great product in your area of expertise?

You can apply this to all three alcohol categories, but specifically with wine it comes down to balance. To achieve that, as with anything else, you have to start with quality ingredients from the vineyard. Then, you need restrained and thoughtful craftsmanship from the winemaker to let the grapes shine.

If we looked in your fridge, we'd find...

Aside from the popular staples, in my fridge you'd find: FreshDirect kids' meals, grapefruit juice, Siggi's yogurts, castelvetrano olives, French feta, a bottle of white wine, random beer, Soy Vay teriyaki marinade, Edmond Fallot Dijon mustard, anchovy paste (the secret ingredient to making great salad dressing), Persian cucumbers, half an avocado, and bottles of formula.

The food emoji you use the most is...

Champagne popping.

Describe your perfect brunch.

The scene is a large, round table seated with my best friends and family at a neighborhood restaurant with really good music. These ingredients and beverages are involved: Eggs, goat cheese, whole grain toast, potatoes, bacon, truffles, grapefruit, berries, coffee, champagne. My kids are perfectly behaved and willing to eat everything.

If you could only eat cuisine from one country for the rest of your life, which country would it be?

France. Because when it comes to cuisine, they reign supreme.

What's your spirit vegetable and why?

Zucchini. Not sure why, I just like zucchini.

YASMIN K

Yasmin K.Produce Merchant

What do you love about working at FD?

My team and the company's mission.

Favorite FD item?

Specialty produce such as Indian mangoes, Hakurei turnips, Sumo citrus, and Harry's Berries.

What makes a great product?

How and where it's grown (local preferred), the source, and the taste.

If we looked in your fridge, we'd find...

A lot of greens and colors, cheeses, yogurts...

The food emoji you use the most is...

The fruits and the wine glass.

Describe your perfect brunch.

Local items, juice, omelet, coffee, maybe a side of avocado, and always something sweet to share.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party?

Warren Buffet, Michelle Obama, Beyoncé.

If you could only eat cuisine from one country for the rest of your life, which country would it be?

Italy!

When you're not FreshDirecting, you're...

Working out, hanging with family and friends, eating, traveling.

What's your spirit vegetable and why?

A farm share box!

KRISTINA W

Kristina W.Meat Merchant

What do you love about working at FD?

I love the passion that everyone has for their products, and that I'm constantly being challenged and learning. Oh, right, and that tiny perk of getting to sample all sorts of amazing food!

What makes a great product in your area of expertise?

Meat that is raised right by farmers who are extremely knowledgeable about best practices. This means they raise and care for the animals, environment, and soil in a responsible, regenerative, humane way. Meat raised this way will not only taste better, but also be better for you and our planet.

If we looked in your fridge, we'd find...

It varies by the week as I cook a lot at home and love trying new things. But I always have Just FreshDirect Organic Milk, goat cheese, pickled red onions, spinach, KeVita ginger kombucha, and whole milk yogurt.

The food emoji you use the most is...

I always send birthday cake emojis for, you guessed it, birthdays!

Describe your perfect brunch.

Ideally it's with people I adore, first and foremost. Then if I could somehow magically manage to try everything on the menu, that would be the perfect cure for my food FOMO.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party? And what would be on the menu?

The answer to this question changes each time you ask me, but I would love to have a meal with Stephen Colbert, Mindy Kaling, and Jon Stewart. I love funny, smart people, and they seem like they would have a great time together. For the meal, we would go to Fish Market in Reykjavik, Iceland. The nine-course tasting menu there was one of the best meals of my life!

If you could only eat cuisine from one country for the rest of your life, which country would it be and why?

Fresh, healthy, brightly flavored Mexican food followed closely by Thai. I could eat that lime-cilantro-chili combo in a million ways.

When you're not FreshDirecting, you're...

When I'm not getting my butt kicked at the gym or cooking dinner for my family at home, I'm feverishly trying to check off my never-ending bucket list of restaurants, countries, and new experiences I MUST explore.

What's your spirit vegetable and why?

Spinach, because I'm versatile and full of energy.

MARY M

Mary M.Produce Merchant

What do you love about working at FD?

There is a lot to love here, but most of all, I love the people. This is one of the most interesting, passionate, friendly groups I've ever encountered. I also love sourcing the best fruits and vegetables. There are some amazing producers growing exceptional produce, and I absolutely love finding them and sharing them with our customers!

What makes a great product?

A great product is something delicious and unique that is grown or crafted responsibly by someone with a great story.

If we looked in your fridge, we'd find...

Right now you'd find a corn-tomato salad, a block of parmesan cheese, a few jars of homemade jams, Oatly, and a few ciders.

The food emoji you use the most is...

The French fries or the apples.

Describe your perfect brunch.

Anything smothered in Béarnaise sauce and really good coffee!

Which three celebrities (dead or alive), would you invite to your fantasy dinner party?

Julia Child, to cook with. Mindy Kaling, to laugh with. Frank Sinatra, to croon with.

When you're not FreshDirecting, you're...

Learning new hobbies (right now I'm teaching myself to play the ukulele), cooking, knitting, going for long walks or bike rides, and always listening to music.

What's your spirit vegetable and why?

My spirit vegetable is the Chioggia beet. Grounded but vibrant, surprising, and sweeter than your average beet.

MICHAEL K

Michael K.Fish Finder

What do you love about working at FD?

Coming from a large family, the rare opportunity to have time alone with my father was tagging along with him on weekly grocery trips to Philadelphia's Reading Terminal Market. It was part father-son bonding, part window to the world. I still remember asking him what the big red thing was, to which he responded, "A Chinese apple." What we all know today as a persimmon was to both of us something foreign and magical. But he had an answer for me. Working at FreshDirect allows me relive those memories and passion for product I developed on our daily market trips.

Favorite FD item?

As a chef, every change of season reawakens a dormant passion: ramps and nettles to accompany the first soft-shell crabs and bay scallops of the season; local morel mushrooms, just-picked asparagus and garlic scapes to announce the first run of Alaska sockeye and king salmon; harpooned swordfish and cabbage and Brussels sprouts to announce the coming of winter. The fact that hard-to-get items so prized by chefs are available to our customers never ceases to amaze me.

What makes a great product in your area of expertise?

Alive, not fresh. Alive because our team strives to build relationships with the fishermen and baymen who are delivering our seafood. Alive is how all our seafood begins, and the respect for the seafood dictates how it is handled, iced, transported, and prepared for our customers. Our partners have been doing this for generations and we choose guardians of these traditions so that the respect of the product results in the freshest product on your table.

If we looked in your fridge, we'd find...

Lots of pickled ramps and chilies, definitely stinky cheese and charcuterie, and whatever veg is in season. Add a few bottles of vermouth and wine, and some Vermont Creamery salted butter. All that can be a start to any meal.

Describe your perfect brunch.

I don't know why we wait to eat so late that we call it brunch, as we missed the opportunity for breakfast and a lunch, but it needs to include yeast-raised waffles or French toast (I will supply recipes on request), bacon and breakfast sausage, fruit, lots of maple syrup, and salted butter. Plus, coffee and tea made with attention because details make the difference. All of this is only perfect if it results in great brunch conversation and plans for a great afternoon.

If you could only eat cuisine from one country for the rest of your life, which country would it be and why?

New York! Why? Because I've lived and worked in several continents, and if you live in New York, you have the luxury of deciding which country's cuisine you want to eat on a daily basis; visit a neighborhood, talk to the people and enjoy the best, most authentic offerings that their home country has to offer, while learning about the people and culture of that cuisine. Anyone for a trip to Rego Park for some Uyghur pulled noodles?

When you're not FreshDirecting, you're...

Doing pretty much the same thing as when I am because most of my friends are involved in the restaurant business, or the seafood business, or restaurant-designing business. I talk about food, restaurants, and design. I have a small cabin in the Hudson Valley with a garden bigger than the house, which allows me to stay (literally) in touch with the seasons while cooking for and talking with friends.

What's your spirit vegetable and why?

A silly question that I have thought about for years! Risking my long, passionate relationship with asparagus, broccoli is my so-called spirit vegetable. It's stable, sturdy, always there for me, and satisfying in so many ways (a pesto with pasta and great olive oil—yes!—Oh, did I just give one of my secrets away?).

Watch Mike's trip to Iceland to source cod.

SUZANNE M

Suzanne M.Snack Buyer

What do you love about working at FD?

Being surrounded by amazing, creative people with a common interest in great food.

Favorite FD item?

Haven's Kitchen Romesco Sauce. It makes the saddest weeknight meal feel special!

What makes the perfect snack?

The perfect snack trifecta is crunchy, salty, and just a little sweet.

If we looked in your fridge, we'd find...

A soy sauce for every occasion (six varieties to be exact).

Describe your perfect brunch.

Bagels at my place with friends. I'd like to think that my neighborhood bagel shop is the best in the city, so I enjoy having friends over for bagels and cream cheese, a leafy green salad, and fresh juice.

When you're not FreshDirecting, you're...

Collecting recipes, learning Japanese, and plotting my next adventure (Tour du Mont Blanc!?).

What's your spirit vegetable and why?

Escarole. It's the laid back, old soul of the vegetable world. Plus, I think it runs in the family—my dad is an escarole guy, too.

MIKE T

Mike T.At The Office Merchant

What do you love about working at FD?

Great food, great people, and new challenges every day. Also, being at the forefront of the grocery delivery industry.

Favorite FD item?

Banana chocolate chip pound cake.

What makes a great office snack?

Something that's healthy, tasty, easy to eat, and provides a boost to your day.

If we looked in your fridge, we'd find...

Craft beers, brie, guacamole or salsa, orange juice, Soylent, beef or chicken, salad ingredients.

The food emoji you use the most is...

Coffee.

Describe your perfect brunch.

Eggs benedict, bloody marys, nice weather.

Which three celebrities (dead or alive), would you invite to your fantasy dinner party? And what would be on the menu?

Ellen DeGeneres (energetic, funny, can strike up a conversation with anyone), Elon Musk (innovative, thinks big), and Aristotle (to make sure our discussion is well reasoned). I'd serve dry-aged ribeye steak (assuming no one is a vegetarian).

When you're not FreshDirecting, you're...

Skiing; doing something outside; karate; watching The Office.

What's your spirit vegetable and why?

Brussels sprouts. They're delicious!