Field Merchandising Specialist

Amanda has always loved food.  While working (or as she says, bored out of her mind!) as an assistant at a large company, Amanda came to Murray's for a tasting,  after which she decided to learn more about specialty food and cheese. (after all, she is an Italophile who lived in the charmed city of Bologna for a year as a college student)  Soon Amanda was working behind the cheese counter at our Grand Central store, before her rapid rise to Store Manager of our Bleecker Street location.  Now Amanda helps spread good cheese around the country through our partnership with Kroger, the nation's largest supermarket chain.  When Amanda's not traveling the country training staff and setting cheese cases, you can find her infectious enthusiasm and incredible knowledge in the very same classroom that served as her introduction to Murray's.

Wholesale Associate

Events and Marketing Assistant

Beth is a born hostess and party-planner, so you'll feel extra at home in her classes. Beth's life of cheese began at a small specialty food store on the north shore of Massachusetts to fuel her passion for cooking and to surround herself with beautiful produce. The store needed a little bit of extra help with the cheese counter, and Beth soon moved from a freshman fromager to master of the cheese section, learning as she tasted (and tasted...and tasted...). She then moved to New York to pursue a Masters Degree in Education Psychology, but couldn't stay away from the cheese counter.  Beth found Murray's, where she once again tasted her way to greatness.  After helping hundreds of people plan parties using Murray's Catering Department,  Beth now plans our events and ensures the hilarity of our Twitter feed, in addition to teaching what we like to refer to as Beth's master class: Entertaining 101.

Manager, Murray's Grand Central

Dave got into the business (cheese business, that is) out of school.  He attended the French Culinary Institute and was introduced gradually to the finer foodstuffs the culinary world had to offer. After learning about cheese and cheese making through a cheese and beer pairing class taught by the immensely knowledgeable Jeffrey Roberts, he was hooked! From there, he asked around about where he could find the best that the cheese world had to offer and naturally landed at Murray's. Dave now manages the cheese counter and serves as a trainer at Murray's Grand Central.  That fateful first beer and cheese class made a lasting impression, as Dave now instructs others in our classroom on how to pair the frothy brew with nutty mountain cheeses and pungent washed rinds.

Associate Director of Wholesale

Elizabeth found true love with Murrays Cheese on a first date on Bleecker Street- not with a handsome Prince Charming but with 200 of her new favorite cheeses.  Knowing she had landed somewhere special, Elizabeth, who was then working at a national magazine an ad account manager,, began entertaining her clients in our classes on a regular basis, then attending classes on her own at every available chance, and really upping her educational ante by volunteering in the Murray's Classroom at any and every opportunity.  After a life-long love affair with all things dairy, Elizabeth took the plunge into the world of cheese, and joined Murray's as a Wholesale Manager.  Now Elizabeth spends her days consulting with top-notch chefs at restaurants across the country, including Jean-Georges, Le Bernadin, and The Modern, training restaurant staff on the intricacies of cheese service, and educating our customers in the Murray's classroom. 

Vice President

Liz left Yale and a few years later followed her love of cheese to the Murray's counter in 2002. She has spent nine years developing and managing wholesale, mail order, education, buying and marketing. After co-authoring The Murray's Cheese Handbook, Liz wrote The Cheese Chronicles, an insider's take on the burgeoning American cheese scene. Liz is currently focused on bringing Murray's cheese to the masses, through a partnership with Kroger supermarkets. She's psyched to have talked cheese with Martha, judged Bobby on Throwdown, and offered industry insight to the NY Times, the Wall Street Journal and leading food publications. Liz will happily eat anything runny, stinky and oozing. Cheese, that is.

Director, Murray's By Mail

A classically trained pastry chef and graduate of the Culinary Institute of America, Louise discovered after a career in chocolate that she was ready for something a bit more savory.  A frequent customer of Murray's as a child (she went to grade school around the corner), Louise wandered back into the shop to a Cheese 101 class, and hasn't left.  Cheese infatuation led her to a cave internship and then to Murray's by Mail, which ships our delicacies to all 50 states and Puerto Rico.  Louise also heads up recruitment of our talented staff.

Associate Director of Merchandising

Nick sometimes tastes dozens of cheeses, ice creams, pickles, and cured hams a week -- not by himself, of course.  Tough job, we know, and one that Nick is perfectly suited for.  At Wesleyan University, Nick studied both music and math, informing his at once analytical and creative approach to food, particularly cheese. Because he determines precisely what makes it onto the shelves and into the cheese case here, Nick is the go-to guy for the season's stunner of an olive oil, single origin chocolate, or the hot new mustard on the block.  We'd love to tell you all about the, ahem, creative instrument Nick utilized to create his musical masterpieces in college, but you'll just have to take one of his classes to find out!   

Education and Events Coordinator

Sascha Ingram just can't stop talking about cheese. After studying English and working in education, Sascha followed her nose (and her tastebuds!) to Forward Foods, a cheese and specialty foods shop in her native Oklahoma, where she spent the next few years turning on her fellow Okies to the wonders of Epoisses and Uplands Cheese Company Pleasant Ridge Reserve. After she had nearly memorized The Murray's Cheese Handbook, she tried her hand at the Murray's counter, eventually finding her way into the classroom, where you might catch her introducing the basics in Cheese 101, waxing poetic on the origins of cheese in Cheese U Boot Camp, or leading you through the ins and outs of affinage in Mystery of the Caves. 

Store Director, Murray's Grand Central

A master of merchandising, a guru of grocery, a captain of all things cheese-o-logical, Will made the transition from skilled leadership at a large specialty grocer in Texas to Murray's Cheese nearly a decade ago.  Will selflessly travels the Italian countryside in his free time, seeking out the best parmigiano and prosciutto, pecorino and pomodoro, sharing his discoveries (along with myriad stories and photos) in his Italian themed classes at Murray's. 

Murrays Guest Instructors

General Manager, Vermont Butter and Cheese Creamery

Adeline is French by birth, but Vermonter by heart.  Now a partner at VBC, she grew up in AOC-rich Franche-Comte and learned the world of cheese at the prestigious French National Dairy School in Savoie.  When she's not spending time with her husband, Marc Druart, another master cheesemaker, and their new son Matisse, she's busy winning awards for VBC's delightful cheeses- including ACS Best of Show runner up for Bonne Bouche, Adeline's favorite.

Owner, Bierkraft

After working as a pastry chef in such venerable institutions as Town in Manhattan, Ben found himself behind the cheese counter at Park Slope's Bierkraft.  It wasn't long before he had mastered the malty, hoppy goodness the store is known for, launching its growler program and becoming a partner in the business.  Ben is the ultimate beer guru, whose homegrown hops have been featured in The New York Times and Edible Brooklyn.  From stocking his shelves with esoteric Belgian brews to mastering his own home brews, Ben inspires a thirst for knowledge (and beer!) in all of his students at Murray's.  

Co-Owner, McClure's Pickles

Bob is a man of many talents, including acting and comedy writing, but the one we like best is pickle-making.  As co-owner of McClure's pickles, Bob oversees new product development, East Coast distribution, small batch production, and plenty of other exciting tasks- from diving the delivery van to carting bushels of cucumbers upstairs at 4:30 am.  The McClure family, including parents Mike and brother Joe- have preserved their great-grandmothers pickling recipe while innovating with new products like their to-die-for Bloody Mary mix.  We can't wait to see what they come up with next!

General Manager, 61 Local

Chris has pursued the perfect pairing for years. From his stint at Astor Wines to his years as a member of Murray's Wholesale, helping NYC's four star establishments create seasonal cheese menus, Chris is most happy when illuminating the mysteries of food and drink to the uninitiated. He is currently indulging his love of beer and food as the general manager of 61 Local, Brooklyn's newest gastropub.  Right now Chris's perfect pairing is Von Trapp Oma with Barrier Brewing Rembrandt Porter.

Owner, Let It Bee Honey

Christine is a woman of many talents- the author of three books also co-owns Let It Bee Honey.  Cultivating rich nectar since 2004, Let It Bee has hives in Westchester and Manhattan- including on the roof of an Upper East Side building, where the bees feast on the mayor's backyard of Charles Schurz Park, enjoying a woodsy mix of trees including acacia, locust and maple. When Christine isn't tending hives or carefully carting honey through her pals' UES apartment, you can find her traveling the world, trying every variety of the nectar of the gods she can.

Owner, Foggy Ridge Cider

We're tempted to make a comparison between Diane Flynt, American cider enthusiast and founder of Foggy Ridge Cider, and another apple advocate who traversed the countryside sprinkling apple seeds wherever he went, but we happen to think that Diane's method of delivery is much more engaging- not to mention delicious!  A former banker turned Food and Wine Magazine Small Batch Superstar, Diane leads workshops on heirloom apples and apple trees in addition to growing a wide variety of apples from Dabinett to Newtown Pippin, which are then pressed at Foggy Ridge to make three ciders and one cider-apple brandy blend.  If Diane's sparkling personality and passion for preserving heirloom apples aren't enough to make a cider convert out of you, we guarantee that on taste of her cider at our next cider and cheese class will be!

Founder, The Hungry Brewer

Greg is no wall flower in the world of beer. He has a bold reputation for being a beer visionary with a deep understanding of food culture as well as craft beer. Greg began his storied brewing career in 1988, at the Goose Island Brewpub in Chicago, where he introduced both food and beer innovations for 20 years. He graduated from the Siebel Institute, but never stopped being an aggressive, rule-breaking student of brewing, learning beer insights from around the globe. He holds claim to many award-winning beers, including a gold medal at the Great American Beer Festival and a gold medal at the World Beer Cup.

Dressler Restaurant

A self-proclaimed francophile, Jeremy's wine knowledge and enthusiasm covers la douce France and so much more.  After working with the boutique wine shop Dandelion Wine in Brooklyn, Jeremy became a sommelier at Mario Batalis Otto Enoteca, training the staff and educating guests on all aspects of the extensive Italian wine list. Now you'll find Jeremy back in Brooklyn mastering mixology at acclaimed seasonal American restaurant, Dressler when he's not teaching at The Harmony of Wine and Cheese at Murray's, of course.

Division Manager, B-United

Jon Lundbom's enthusiasm for all things beer dates back to college, when he dove head-first into Chicago's fertile world of home brewing and beer appreciation. Many years and several degrees later, Jon began working in specialty cheese in New York and more seriously studying fine food, drink, and of course cheese. At his day job at B. United International, one of the nation's foremost importers of beer, sake, mead, and cidre, Jon travels the world on a never-ending quest to learn more about the world's newest and most exciting beverages. When he's not jamming on the latest beer import, you can find Jon jamming on his banjo, but don't hold that against him.

Single Malt Scotch Ambassador

Kristina Sutter is our go-to for single malt expertise.  Her stories of travel to Scotland, her extensive knowledge, her incredible palate, and her undeniable passion for whiskey all combine to make for outstanding whiskey education.  Kristina currently represents the single malts of Bowmore, Glen Grant, and The Glenrothes, and spends her days educating restaurants and consumers on the how, what, when, and whys of single malt scotch.  We were as delighted as Kristina to experience the joy of pairing the Bowmore 15 Year single malt with an equally distinguished and nutty partner- Ossau Iraty Vieille.

Owner, Rick's Picks

Rick Field rekindled a family tradition of pickle-making in the kitchen of his Brooklyn apartment in the mid-nineties. Seven years later, he left a career in television to start Rick's Picks, a pickle company that uses locally-sourced, seasonal produce. Today his unique, award-winning pickles can be found in stores from coast to coast and at farmers' markets in the New York City area. Right now he's digging his recipe for Phat Beets Happy Appy- a winning combo of Phat Beets, baguette and fresh goat cheese like Westfield Capri. 

Owner, Bee Raw Honey

Zeke's storied career in food spans from the 90s in Europe as an aspiring chef to present day as the owner of Bee Raw Honey.  This sweet company champions the cause of the American honey with its single varietal honeys found on our shelves, and in our classroom Zeke champions the sweetness of the killer cheese and honey pairings he and Murrays VP Liz Thorpe have been fine tuning for years.