OUR team

  • 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.

  • 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.

  • I like playing basketball and softball. I also love to watch the grandkids.

  • rtaylor@wulfsfish.com

Richie taylor

Head of procurement, PARTNER

Max harvey

lead buyer groundfish, partner

  • I grew up in Lincoln, MA and attended University of Mass Amherst. I've been in the industry for 20+ years after cooking right out of college.

  • 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.

  • Outside of work, I enjoy the outdoors, particularly fly fishing for trout in rivers and streams, hunting, or ice fishing with friends and family.

  • mharvey@wulfsfish.com

  • I’m from Brazil. I grew up eating fish, fishing on the beach with friends—it was a really fun childhood. I was a professional soccer player until an injury at 21 years old.

  • When I came to the states, my first job was as a dishwasher in a seafood restaurant. The chef approached me and asked if I wanted to cut fish. 13 years later, I cut everything from a 700-pound bluefin to a 1-pound flounder. I try to do my best. I wake up every day excited to come to work. I love what I do—cutting fish is my passion.

  • I love spending time with my wife, daughter, and baby son.

  • bpaiva@wulfsfish.com

Bala Paiva

lead buyer pelagic

Desiree Antczak

Senior Sales Account Manager

  • 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.

  • Digging Quahogs with my grandparents in Marion so we could use them to make chowder & Stuffies which has been a family tradition for generations.

  • Traveling, live music, food, and the great outdoors bring me joy (especially being on the water)!

  • dantczak@wulfsfish.com

  • 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.

  • 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.

  • 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).

  • wmalzone@wulfsfish.com

Wes malzone

head of western mass & value add, PARTNER

  • 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.

  • 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.

  • 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.

  • skovach@wulfsfish.com

Director of Organizational development & human resources

Steve kovach

  • I grew up in Boston and as a teenager in Brockton. I went to Brockton high school. My biggest achievement is raising my kids.

  • 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.

  • I like to fish and spend time with my kids and grandkids.

  • rmaldonado@wulfsfish.com

Rich maldonado

head of Operations

  • I grew up and attended school in Wilmington, MA, and Graduated from Wentworth Institute of Technology with a BS in Engineering Management.

  • 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.

  • 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.

  • sbarresi@wulfsfish.com

Steve barresi

Director of business development

Dimitri Hazlerig

operations manager, receiving & compliance

  • 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. 

  • 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. 

  • 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. 

  • dhazlerig@wulfsfish.com

Bekah Angoff

Director of PROCUREMENT

  • I am from southern New Hampshire where I was a competitive mogul skier with a love of food. After culinary school and 10 years in some of Boston's best kitchens, I went back to school and got a part time job working for my fishmonger. Needless to say, I never left.

    I joined Wulf's with a drive to build a unique shellfish program while being involved with the daily purchasing and representing women in aquaculture.

  • Growing up in a health-conscious household, there was always seafood on our plates and a focus on celebrations, like a clambake, to mark the end of every school year. Being at Wulf's is a full-circle moment as my grandmothers and aunts shopped at the Brookline store, and I have been on fish grinding duty during the holidays to lend a hand. I even refer to Richie as 'Papa.’

  • Out of the office I’m usually hanging out at art museums and spending time hiking with my dog, Albee. In the winter, I spend as much time as possible in the mountains, skiing until my legs fall off.

  • bangoff@wulfsfish.com

  • I have a bachelors degree in Economics and have been involved in operations in the seafood industry since 2010.

  • 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.

  • 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.

  • tbutova@wulfsfish.com

Tom Butova

cONTROller

Alisha lumea

head of Marketing and brand strategy

  • 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.

  • 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.

  • 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.

  • alumea@wulfsfish.com

Customer Support Associate

  • I grew up locally, just south of Boston. I always enjoyed cooking, and after some time between odd jobs after school I landed in restaurants and cooked professionally for a number of years before joining Wulf's.

  • Being from New England I grew up eating seafood — lots of cod, lobster, clams, all the classics. Moving into restaurants I was exposed to a number of species that I was very excited to work with, and working with Wulf's lets me continue that excitement outside of the kitchen.

  • When not at work, I really enjoy cooking, reading cookbooks for ideas, and playing video games. When the weather allows it, I'll spend lots of time outside, especially sailing and cycling in the summer.

  • rmostertz@wulfsfish.com

Robert Mostertz

  • I am a Pioneer Valley, MA 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!

  • 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!

  • 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.

  • amargosian@wulfsfish.com

Sales account manager

Abe margosian

COREY HOWARD

Sales Account Manager

  • 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.

  • 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.

  • 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.

  • choward@wulfsfish.com

  • 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.

  • 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.

  • Outside of work I enjoy taking long walks in nature, I also enjoy listening to music and going out to eat on weekends.

Rich Maldonado JR

Fleet manager

Kevin Doubleday

account and operations manager for western, Mass

  • I grew up in Pelham, a small town in Western Mass. I’m the middle child and grew up with lots of cousins always taking adventures outdoors. I received my associate degree in culinary arts from New England Culinary Institute in Montpelier, VT and completed an internship program working in New York City. I continued my career as a chef in western MA before joining the Wulf's team.

  • My connection to seafood started at an early age on my family’s annual camping trips to Madison CT, we used to skim the beach for clams and crabs. We would also visit several of the seafood restaurants in the area creating a love for seafood. Then working in kitchens for most of my career curating and cooking fresh seafood drove me to learn as much as I could about the industry of seafood.

  • I enjoy spending time with my two children. I love spending time in the outdoors with them. Whether it be fishing, golfing or just hiking and exploring with the people that are closest to me.

  • kevin@berkshore.com

SJ Gilbert

Customer Support Manager

  • I grew up in the the Boston area. I moved out west for ages but missed getting yelled at about the Bruins on the street by a guy with a cigarette in one hand and a cup of Dunkin in the other. I felt compelled to come back. I bounced around the Cambridge specialty food scene for years, working with various wholesalers, importers, and local manufacturers. I can't cook at all but can tell you where to source quality ingredients.

  • I've been eating seafood for forever. You've got to, if you're from here. For special occasions, I used to buy live lobsters on the pier as a kid and ferry them home while trying not to get pinched.

  • Big fan of walking around and taking pictures of buildings and clouds with the intent of painting them later. Rarely actually do.

  • sgilbert@wulfsfish.com

Alex Maldonado

Facilities Manager

  • 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.

  • 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.

  • 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.

  • amaldonado@wulfsfish.com

shawn gambon

Frozen department supervisor

  • Growing up on the South Shore, I graduated from Blue Hills Regional Tech. I’ve been in the seafood industry for 20 years now and have 10 years of experience organizing and distributing freight at the international seafood show, Seafood Expo North America. 

  • I'm the third generation in seafood. It started with my grandfather. My father worked in the seafood industry for 35+ years and is now retired. I have many fond memories of riding on the forklifts as a child, and helping my father load trucks at 15 years old. My mother, uncle and cousin also worked in the industry for many years. 

  •  In my spare time I like to hang out with my family, and our dog Murphy. I like to play video games and go on family vacations to Florida. 

  • sgambon@wulfsfish.com