Greg Ferraro, President Crown 1 Enterprises
President / Chief Operating Officer J. King Food Service
Phone: (631) 206-2620 x2802
Since joining J. Kings in 1984, Greg has played an active role in the company’s growth by introducing new product lines through research and development and by fostering leadership qualities throughout the company. Greg has served as the driving force behind the company’s 24,000 square foot Crown 1 Enterprises Manufacturing Facility which includes a USDA meat cutting and food processing facility in Bay Shore. Three divisions of J. Kings – Kitchen Cuts, WB Stockyard, and Krazy Cooks Kitchen / Restaurant Row Kitchens, operate in this state of the art facility. These three divisions, are growing daily and have taken on major retail chain customers like Shop Rite, Stop & Shop, King Kullen, Trader Joe’s and Whole Foods. Greg is also currently overseeing the growth of two state-of-the art warehouse facilities – Polar Crossing a refrigerated, freezer and dry warehouse in Bohemia, NY and Grapes and Greens, an agricultural enterprise terminal that will service the Long Island farming and wine making communities. Among one of the first staff members at J. Kings, Greg has worked his way up the ladder within the company. Beginning his career as a warehouse worker, he was willing to help out wherever needed, whether it be stocking the freezers or maintaining the trucks. He later served as a driver for several years before adding sales to his repertoire. Next, he joined the purchasing department, advancing to Vice President of Purchasing. Greg then held the position of Chief Operating Officer and subsequently, President. Recognizing customer service as a number one priority, Greg reinvented the company’s core culture by implementing Service Excellence. Integral parts of Service Excellence include daily company-wide communication, Service Excellence training, improved job training, feedback and departmental process improvement. Company-wide communication is provided in the form of daily team “Line Ups” which are used to review the company’s 15 Service Standards. Performed in English and in Spanish, the Line Ups enable all levels staff members to interact and provide improved service both internally as well as externally. This new approach to customer service reinforces J. Kings commitment to high quality and professional service and focuses on the internal as well as the external customer. As an active member in the community, Greg serves on the advisory board committee of St. John the Baptist High School in West Islip.
Director of Manufacturing
Phone: (631) 206-2620 x2834
Andrew Murphy first fell in love with food 43 years ago during his initial culinary training and apprenticeship in some of the most prestigious and well known hotels in England. Following which he transitioned into Inflight Food Service with numerous International Airlines holding many senior management positions developing menus and food production for airlines such as British Airways and their first class cabin and Concorde fleet as well as numerous other International Airlines.
In 1984 he moved to the USA to continue his career in Inflight Food Service and then shortly after moved into food manufacturing, developing 2 state of the art food manufacturing plants in New York and Phoenix producing innovative ready to eat meals, sides and salads for numerous supermarket partners throughout most states within the USA.
In 2013 he joined the J. Kings team as Director of Food Manufacturing where he is responsible for all food manufacturing, food safety and development of new exciting menu ideas.
CHRISTOPHER J. NEARY, CEC, CCA, AAC
Corporate Executive Chef
Phone: (631) 206-2620 x2823
Chef Neary has spent his entire culinary career on Long Island. For the past 45 years he has been in private, a la carte & multi-unit chain restaurants, fresh seafood wholesale, retail and manufacturing. and is now the corporate executive chef of the J. Kings / Crown 1 Culinary Team. His diverse industry experience enables him to deliver the hottest cutting edge culinary trends to our R & D team.
As a member of the American Culinary Federation since 1993 and the A.C.F.L.I since 1995, serving proudly as a Certified Executive Chef and is a dedicated professional who is greatly respected by the surrounding communities and industry leaders. He also is a member of the Research Chefs Association of America. In 2003, his hard work led him to receive the ACFLI Chef Professionalism Award for his dedication to many students and his craft, followed a year later by the federation’s top honor, Chef of the Year.
In his role of Corporate Executive Chef, Chef Neary heads up the Research & Development team at J.Kings’ Crown 1 manufacturing facility, overseeing new product design in the Kitchen Cuts fresh fruit and vegetable division, the WB Stockyard USDA value added fresh meats & poultry division and the Restaurant Row Kitchens, RTE foods division. He works closely with the Director of Manufacturing , not only in new product ideation, but also in the coordination and execution of all new product & customer sales presentations. In July of 2008, he was inducted into the American Academy of Chefs, the prestigious Honor Society of the American Culinary Federation. In 2012, he was awarded the American Culinary Federations Presidential Medallion by Chef Michael Ty CEC,AAC., followed up two years later by a presidential medallion from the Canadian Chefs Federation’s Donald Gyurkovits. While continuing his ACF involvement he now serves as the ACF North East Regions Ethics Committee Chairperson. All of these outside culinary organization activities enable him to have his fingers on the pulse of new culinary trends throughout the US and Canada , enabling him to continually bring fresh ideas to the table in Restaurant Row Kitchens.