Ian took over as Chief Executive in 2002 following the retirement of Rod MacGregor, Ian’s father and the company’s founder. Under Ian’s leadership, The Lobster Place has grown from 25 to over 200 employees and now operates in the wholesale, retail and hospitality industries. Ian’s approach in growing the business is to build a cohesive team of managers who treat The Lobster Place as their own. He emphasizes taking care of his employees, transparency in the operation of the company and continuous process improvement. These are the hallmarks of running a great food business. Ian received a B.S. in Government from the U.S. Coast Guard Academy and served for 5 years as a Commissioned Officer in the U.S. Coast Guard. He received an MBA from NYU STERN Business School.
President, Retail & Restaurant Division
Brendan joined the management team of The Lobster Place in 2002 and has been the driving force behind the emergence of The Lobster Place Seafood Market/Cull and Pistol Oyster Bar as one of New York’s most respected specialty food brands. Brendan brings superior personnel management skills, a vast knowledge of specialty food marketing and strong business acumen to his role leading the company’s retail activities. Brendan received a B.S. in Business Administration from Georgetown University. He worked for the internet marketing firm, Modem Media before joining The Lobster Place.
Director, Retail & Restaurant Division
Davis joined The Lobster Place management team in 2010 and manages the day-to-day operation of the retail market and food service operation. Davis moves seamlessly between strategic planning and strategy execution. He is a critical driver of the retail business’s daily success. Davis received a B.A. in International Relations from The University of Pennsylvania. Prior to joining The Lobster Place he worked for BearingPoint Management Consultants in Washington, DC.
Purchasing Manager, Wholesale Division
Mark joined The Lobster Place in 2011 and is responsible for sourcing, purchasing and inventory management for all fresh and frozen seafood. With 20 years of experience in the seafood industry, Mark excels at purchasing an extremely dynamic supply of seafood products while helping to manage a high-value, highly perishable inventory with ultra-fast turnover. Mark received a B.A. in Psychology from The American University.
Operations Manager, Wholesale Division
Christian is one of The Lobster Place’s longest tenured employees, rising from Truck Driver to direct responsibility for the daily operations of the Wholesale Division. His job includes oversight of over 50 warehouse and transportation employees, production and delivery of over 250 orders each day and the maintenance of a 10,000 square foot refrigerated warehouse. Christian’s long-term contributions have been critical to Lobster Place Wholesale emerging as one of the largest and most well respected seafood vendors in New York.
Lead Sales Executive, Wholesale Division
Joe leads the Sales and New Business Development function at The Lobster Place Wholesale Seafood. Joe has 10+ years of specialty food sales experience having been a leading sales rep at Harry Wils & Co and Solex Fine Foods. Before starting his sales career, Joe worked as a Chef in some of the finest kitchens in Europe and the U.S.. He received a B.A. in Anthropology from Pitzer College and a Grande Diplome, Cuisine et Patisserie from Le Condon Bleu in Paris.
Elaine joined The Lobster Place in 2012. Elaine brings a diverse accounting and administrative background to The Lobster Place with over 25 years of experience in the food, consumer packaged goods and wire and cable industries. She received a B.S. in Business Administration from Montclair State University and an MBA from the University of Phoenix.
General Manager, Retail & Restaurant Division
As GM, Jessica is responsible for all Chelsea Market operations including Lobster Place Retail Seafood Market, Sushi division, Cull & Pistol and C&P Galley. Jessica brings an intricate knowledge of the hospitality industry as well as a passion for restaurant operations, having spent over 15 years in the industry. Prior to joining the Lobster Place, she ran her own restaurant consultation company focusing on opening new restaurants and spaces. Jessica received a B.S. in Chemistry and Biology from Syracuse University.
Executive Chef, Retail & Restaurant Division
David joined the Lobster Place in 2013 as part of the Chelsea Market renovation and oversees all culinary related activities for the Retail Market, Cull & Pistol, and C&P Galley. David brings tremendous culinary and management skills to the Lobster Place having developed his skills in the world’s top kitchens, including Jean-Georges, Café Gray, Bouley among others. Prior to the Lobster Place, David was executive chef of the Tangled Vine and Chelsea’s Table. David received a B.A. in Latin American Literature from Brandeis University. Prior to his culinary career he was an equity research analyst at JP Morgan Chase and Bear Sterns.
Executive Sushi Chef
Subhash joined the Lobster Place in 2005 and oversees all sushi division operations including our 20-seat omakase bar and grab and go sushi business. Subhash’s infectious personality, strong management and deep knowledge of traditional Japanese sushi techniques have been instrumental in building the sushi division. Prior to joining the Lobster Place, Subhash worked at Tako Sushi in Flushing and honed his craft in Japan, training for 8 years.
Senior Retail Manager, Retail & Restaurant Division
As Senior Retail Manager, Ash is responsible for management and oversight of the Lobster Place Retail Seafood Market. Ash is currently getting his MBA from the Zicklin School of Business at Baruch College.