Wegmans Blog: Fresh Stories

Mary Ellen Burris

Consumer Affairs at Wegmans began in 1971, with creation of my new position as the voice of the consumer. Previous to that, in the late 1950s, I moved from my native West Virginia to south Jersey to teach school, then became a Cooperative Extension agent in NJ and later in Rochester, NY. Joining Wegmans, I quickly realized that I was learning a great deal about supermarkets that consumers didn’t know. To share my new knowledge, I began a weekly column in our weekly flyer which I continue today.

My favorite meal for entertaining is… cold whole lobster (cooked, chilled and claws cracked by Pittsford Wegmans) served with tarragon mayo (my potted tarragon with Wegmans Classic Mayo) and whatever veggies strike my fancy. Guests have to work for their dinner!

Russell Ferguson

I started at the Pittsford store as sous chef. I then moved to Penfield as sous and it was there that I was tapped to be Chef de cuisine at Tasting’s. I was then promoted to executive chef at Pittsford before coming to the deli office in an R&D capacity.

What is your favorite meal to make for your family – I like to make bagels and sticky buns for my family

Favorite thing to do outside of work (hobbies, etc) – Outside of work I cook, read, exercise and drink wine

Nella Neeck

You may recognize me from our simple pairings cooking videos on wegmans.com. I started with Wegmans in 1991 when we first introduced Strive for 5. Then came radio and TV spots for What’s for Dinner Tonight?, along with the most frequently asked question, “Is that a real person or did they make up that name?” I’m happy to say it’s really me, and I’m still working “behind the scenes” to find quick and easy ways to prepare and enjoy fruits and vegetables. We always start with what’s in season. Then I spend time “experimenting” in our test kitchen with co-workers like Chris Coffey, from Wegmans Brand, until we find a combination we’re excited to share.

My favorite foods are……I’d have to say artichokes and any cheese from the “blue” family, including Gorgonzola and Roquefort, are somewhere near the top of the list.

Dan Mezzoprete

My dad and my uncle owned “mom & pop” grocery stores until they retired. I always enjoyed the food business. My first job at Wegmans was a Consumer Product Testing Analyst. After that, I spent a few years in the meat center followed by 5 years managing the Pricing Department. I really had a desire to cross over to the Merchant side…being a merchant was always in my blood as I grew up watching my dad run the grocery stores. As for the categories I have…me working on Italian Food at Wegmans is like Popeye working on Spinach. I am passionate about the food; love & participate in the culture; and work for a cool company who likes to feature Italian food.

What is your favorite food? Always love answering this question. Tough to list everything, but I would include the following on a long list: gnocchi, ricotta cheese, pizza, pumpkin pie, banana bread, grapes, lobster, scallops, Italian sausage, pork cutlets, eggplant.

Trish Kazacos

I was first hired to work at the Marketplace store while attending high school and college (I’m a proud recipient of a Wegmans scholarship!). I started in Home Video, then transferred to Olde World Cheese and Deli. After graduating from college, my husband and I moved to Ohio. We both grew up in Rochester, so every time we came home for the holidays we always made at least 2 trips to Wegmans. We moved back to Rochester in 2000 and I was thrilled to be hired as a Corporate Nutritionist in 2006.

What is your favorite meal to make for your family – Lamb-and-Eggplant Loaf with roasted potatoes and asparagus

Favorite thing to do outside of work (hobbies, etc) – Cooking & baking, taking long walks through my neighborhood, yoga, enjoying a funny show or movie with my husband and kids

John Emerson

I began with Wegmans in 1997 as an Executive Chef when we opened the Ithaca store. I then moved East to open Allentown and all the new market stores in New Jersey, PA, Virginia, and Maryland as the Regional Executive Chef till 2008 when I moved to Rochester to oversee the Sushi Category in the office. Prior to working for Wegmans I was a chef with Ritz-Carlton, Westin Hotels, and the Hotel Belvoir in Switzerland. I completed a three year apprenticeship at the Harbor Castle in Toronto where I grew up and graduated from the Culinary Program at George Brown College in Toronto.

My favorite thing to do is travel and eat different foods from around the world. My favorite thing to make for my family is different fish dishes.

Julie Jordan

Dave Wagner

I’ve worked in many areas of Wegmans including being a store manager at our East Ave. store in Rochester, NY as well as different departments, Nature’s Marketplace, Wine and most currently, in the Seafood division.
I love new experiences, especially things that revolve around food, wine, new cuisines or cooking techniques. I especially enjoy eating tapas style, trying a lot of things but in smaller portions and pairing them with different wines. But above all, I enjoy travelling somewhere new where I can try new cuisines, especially seafood that is fresh and never really makes it out of the area where it is found.