Executive News Northeast Produce Suppliers

Ark Foods Hires Terrulli As Director Of Sourcing, Farmer Development

Ark Foods

Ark Foods in Port Jefferson, New York, has hired Lou Terrulli as director of sourcing and farmer development.

Terrulli will support the national and regional procurement sourcing initiatives along with aiding and assisting with Ark Foods logistical and product handling needs. He can be reached at [email protected].

Ark Foods
Lou Terrulli

Terrulli’s produce career began working alongside his father, Lou Terrulli Sr., in New York’s Hunts Point market for 14 years. He learned this business beginning with unloading trucks to working at the sales desk.

For the last 19 years, Terrulli has served as a director of purchasing at Baldor Foods in the Bronx, New York, joining Kevin Murphy early in Baldor’s history.

“I’m proud of my time with Baldor and to have been a part of its growth in becoming a foodservice icon. Moreover, it was both my honor, privilege and pleasure to work with its founder, Kevin Murphy; his son, TJ Murphy, owner and CEO; and Michael Muzyk, president of Baldor Foods,” said Terrulli.

“I’m excited to join the Ark Foods team and look forward to applying my experience and knowledge of this great industry to help grow the Ark Foods brand at perhaps an even greater rate that I’ve experienced before. I have always loved growing and expanding quality, and Ark Foods’ platform is built upon a strong and secure foundation,” added Terrulli.

Noah Robbins, Ark Foods CEO, said, “Lou has the perfect combination of integrity and character, along with a wealth of experience in supply chain management, product development, inventory management and mentoring. We are thrilled at Lou’s joining our team and helping us manage, maintain and enhance our growth while maintaining our demanding standards of quality.”

Ark Foods describes its business this way: “At Ark Foods, we believe that vegetables are the ultimate food. They’re universal and fundamental, but also wonderfully creative and inspiring. They are the product of a fascinating process and the starting ingredient for a million new ones.

“We started this company with a single vegetable (our beloved Shishito pepper) and big dreams: to be a modern-day farming company that creates simple, fresh, and exciting food. Today, we spend our time growing imaginative vegetables on our East Coast farms and creating our signature Veggie Bowls in a multitude of indulgent, plant-based flavors.”

About the author

Kristen Brissette

Kristen lives on Cape Cod and enjoys working in the food industry. She loves attending food shows and meeting others in the field.

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