MARKETPLACE ROUNDTABLE NO. 4
Each year, the Global Aquaculture Alliance convenes many of the world’s leading retail and foodservice seafood buyers to address the major challenges and opportunities facing aquaculture. In this candid, 45-minute question-and-answer panel discussion, panelists will focus on the topic of the day — innovation, leadership and consumer education.
Session type: Panel
Time: Thursday, Sept. 22, 11:45 a.m. – 12:30 p.m.
Place: Grand Ballroom, 4th floor, White Swan Hotel
Chris Keller is director of Best Aquaculture Practices (BAP) market development for the Americas. Keller came to the Global Aquaculture Alliance’s BAP division in 2015 with more than 20 years of retail experience, most notably with Walmart Stores. During his 15 years at Walmart, Keller held numerous positions, eventually acting as senior buyer. He won the Sam M. Walton Entrepreneur of the Year award in 2007 for leading Walmart’s seafood sustainability team. He has also worked for Quirch Foods.
Eric Buckner is senior director-seafood category for Sysco Corp. He has spent the last 30 years in all aspects of the foodservice business from chef/owner-operator of restaurants to foodservice distribution. He is an Auburn University graduate in hotel and restaurant management with a culinary background honed along the Alabama Gulf Coast. His history buying and selling seafood along the Gulf Coast has led him to his current position in Houston, Texas. He joined Sysco in 2004 and progressed to vice president of merchandising at the Gulf Coast Operating Company prior to transferring to the corporate office in 2013.
Maisie Ganzler is chief strategy and brand officer for Bon Appétit Management Company. She joined Bon Appétit in 1994 and has since been instrumental in shaping the company’s overall strategic direction. Ganzler oversees Bon Appétit’s culinary development and purchasing efforts; she also leads Bon Appétit’s marketing and communications initiatives. Additionally, Ganzler is co-founder and president of the Bon Appétit Management Company Foundation, whose mission is to educate people about how their food choices affect the global environment and local economies.
Derrick Guss is senior sourcing specialist at The Walt Disney Company. He has held various leadership positions within The Walt Disney Company since 1995. Currently, Guss manages the beverage and seafood purchasing for the company’s U.S. parks, resorts and cruise line. Previously, he has held various leadership positions with Darden Restaurants and PepsiCo. He has a bachelor degree in finance from the University of Central Florida, a master in business administration from Stetson University, and a master of science in supply chain management from Florida Institute of Technology.
Tom Sargent is vice president—meat and seafood merchandising at Supervalu, one of the United States’ largest grocery wholesalers and retailers, with a total of 3,342 stores. Sargent has 35 years of retail food experience. Previously, he was senior coordinator—merchandising for Kroger from 2006 to 2013, director of meat for Haggen Top Foods from 2001 to 2006 and director of sales and merchandising—meat, seafood and deli for Fred Meyer from 1991 to 2001.
Jennie Wandler is director of category management—seafood for US Foods, responsible for the strategic direction of the seafood category companywide. She joined US Foods, the United States’ second largest foodservice distributor, in 2012 and has held multiple category management positions within various proteins. Prior to US Foods, Wandler held various category management, brand management and analytics positions at Ace Hardware Corporation and Topco Associates LLC. She has a bachelor degree in business administration from Illinois State University.
Bob Yudovin is the national seafood buyer at Harvest Meat Company, one of the United States’ largest independent food distributors, with sales in excess of USD $1.6 billion. He is responsible for growing the seafood category for a company that moves 19 million pounds of proteins per week. Yudovin has nearly four decades of seafood experience, beginning with Avalon Bay Foods in 1978. He has also worked for Ocean Beauty Seafoods and California Seafoods.