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Issue link: https://seafoodbusiness.epubxp.com/i/84786
People in the News American Pride Seafoods American Pride Seafoods in New Bedford, Mass., added Ty Barber as director of sales- national accounts. A 30-year food industry veteran, Bar- ber has more than 10 years of national account experi- ence; most recently he man- aged national account sales for Tampa Maid Foods for seven years. Barber has also worked for Sara Lee, Bar- ber Foods and Innovative Concept Group Florida, for which he was GM for central and north Florida. Chefs' Warehouse Te Chefs' Warehouse, a specialty food in Ridgefield, Conn., distributor ap- pointed two regional manag- ers. Ed Kauffeld is VP of the eastern region of the United States, and Barry Weinstein is general manager of the New York market. Kauffeld brings more than 23 years VALUE-ADDED Top that Marine Harvest USA adds smoked salmon toppers to its Royal Fjord brand of smoked salmon products. Ready to eat, the product offers an easy way to top menu items like pasta, piz- za, salads and omelets with smoked salmon. Te toppers are available in retail pack- ages of 6 ounces or 12 ounc- es and 16-ounce foodser- vice packs. Contact Marine of general management and sales leadership. He joined Te Chefs' Warehouse from PepsiCo, where he held sev- eral positions since 1989, most recently serving as se- nior director and VP of re- tail sales-franchise develop- ment. Weinstein has more than 30 years of sales and general management experi- ence. Previously, he worked for Hostess Brands, where he served as market unit general manager for the New Jersey and Pennsylvania regions. Prior to joining Hostess Brands, Weinstein served as a district sales manager for Sysco Corp. in the Metro New York and Jersey City, N.J., markets. Te Chefs' Warehouse also announced the departure of CEO James Wagner. His position will not be replaced. Chuy's Holdings Saed Mohseni, former CEO of McCormick & Schmick's Seafood Restaurants, been appointed as an in- dependent member of has the board of directors for Chuy's Holdings. Te Austin, Texas- based company owns 38 full- service Tex-Mex restaurants across eight states. Mohseni, who has more than 26 years of restaurant industry expe- rience, is currently the presi- dent and CEO of Bravo Brio Restaurant Group, which owns and operates BRAVO! Cucina Italiana and BRIO Tuscan Grille. Mohseni served as CEO from 2000 to 2007 and as a director from 2004 to 2007 at McCor- mick & Schmick's Seafood Restaurants. During his 21- year career at McCormick & Schmick's, he held positions of increasing responsibility, including general manager, senior manager, VP of oper- ations-California, senior VP of operations and CEO. Steamed up Australis Aquaculture intro- duces the Better Fish® brand of steamable barramundi entrées for retail. Te lineup includes Seafood Pomodoro, S e a food Teriyaki, Rosemary- Parmesan, S e a f ood Veracruz, S e a f ood Penne with L o b s t e r Sauce, Seafood Risotto and Mediterranean Seafood. Entrées are packaged in a 12-ounce unbleached Kraft paper steam pouch that cooks in fewer than 8 min- utes and retains moisture Harvest USA at (305) 591- 8550 or visit www.marine harvest.com. to ensure consistent results. SRP is $7.99. Contact Aus- tralis Aquaculture at (888) 602-2772 or visit www.the- betterfish.com. Visit us online at www.seafoodbusiness.com SEAFOOD GUIDES Going mobile Te Alaska Seafood Species Quick Reference Guide resealable bags is $11.99. Con- tact Clear Springs Foods at (800) 635-8211 or visit www. clearsprings.com/products. Taste the rainbow Clear Springs Foods' rainbow trout burgers are now avail- able for retail sale. Made of 100 percent Idaho rainbow trout, the burgers are gluten-free and packed with protein and heart-healthy omega-3s. Te SRP for four-count cartons is $5.99 and the eight-count Newport International Newport International in St. Petersburg, Fla., home of Jack's Catch® brand of sea- food prod- ucts, an- nounces the addition of 30-year in- dustry veter- an Leonard "Lenny" Minster as director of procurement and qual- ity inspection for the South- east Asia region. Minster is based in Tailand. He first moved to Tailand around 1990 as a buyer for Kitchens of the Ocean. While there, he started the company's shrimp plant, which is now operated by Red Chamber Co. Most recently Minster worked in Cambodia bring- ing a new operation online for a private equity firm. Product Update from the Alaska Seafood Marketing Institute is avail- able on mobile devices. Users of the familiar spiral-bound flipbook can now find in- f o rma t i o n about Alaska salmon, white- fish and shell- fish varieties on their smartphones. Te mobile guide also spotlights each Alaska seafood spe- cies in a quick summary that describes its flavor and tex- ture, average size, nutritional facts and availability. It can be downloaded at http://ak- fishinfo.alaskaseafood.org. Contact ASMI at (800) 806- 2497 or visit www.alaskasea food.org/retailers/education. October 2012 SeaFood Business 51