Meet the Team
So, who are you people?
We are three lovely ladies named Elizabeth (actually Beth Ann, Elizabeth and Lizzie), one very lucky dude named Jason and our expert team of cavemen. We’re here to make all of your cheesy dreams come true!
Jason Donnelly, Director of Wholesale
212-243-3289 x 11 Jason@murrayscheese.com
Meet Jason, our illustrious leader. Jason hails from the redheaded step-child of the south, the wonderful state of Florida. He moved to NYC 12 years ago from Atlanta, after spending 15 years cooking in professional kitchens. A job at Dean and Deluca and a chance encounter with a wheel of Fromage de Meaux changed his life forever.
First job: Working at a funeral home – digging graves morphed into digging myself out of the weeds on the line in a restaurant kitchen to digging for my next favorite cheese.
Perfect date: Whatever, as long as it ends the right way…you know, with a plate of cheese in front of us after dinner…what were you thinking?
Best part of job: Working with amazing chefs, without having to work the crazy hours (sorry guys!).
Most bizarre job experience: Getting to artificially inseminate a cow…Tuba was a great girl!!!!
Favorite milk type: Sheep’s milk because the flavor and texture of it changes so dramatically depending on the technique and style of the cheese.
Favorite color: Orange & Blue….GO GATORS!!
Elizabeth Chubbuck, Associate Director of Wholesale
212-243-3289 x 35 Elizabeth@murrayscheese.com
Meet Elizabeth, a multi-lingual Midwestern firecracker. Even as a young child, Elizabeth knew her future lay in cheese, insisting on eating sliced cream cheese as an afternoon snack despite her mother’s objects that one did not eat cream cheese in such a manner.
Hobbies: Playing the piano, practicing yoga and making vinaigrette
Weirdest part of the job: The dude who called up and asked if we carried donkey cheese. Is that slang for something inappropriate?!?
Cheese specialty: Training staff to love and talk about cheese and waxing poetic about Colston Bassett Stilton.
Favorite cheese: A little goat’s milk cheese called Rove de Provence from France that tastes like dried grass & flowers, roasted nuts, little baby goats and dry earth. Sadly, they never make it out of France.
Favorite color: It depends on the day, but I typically love the color green. Oh, and I’m a Scorpio.
Special Talent: Speaking French and standing on my head. Simultaneously.
Beth Ann Coulton, Wholesale Sales Associate
212-243-3289 x 31 Bethann@murrayscheese.com
Meet Beth Ann, affectionately known as BA, who gave up a career in the music industry to follow her heart, or rather her stomach, into the world of cheese. She was born on the mean streets of Connecticut, but pursued an obsession and found a true home in the caves below Murray’s.
Breaking into the biz: I was always obsessed with food and I started thinking more and more about cheese. I had to find out what it was all about so I signed up for Cheese 101. Two weeks later I was down in the caves doing affinage. The rest is history.
Best part of job: I get paid to eat and talk about cheese. Enough said.
Special Talent: I am a champion belcher. I can put truck drivers to shame. I’m also really good at Connect Four. You will lose.
Favorite cheese: I couldn’t possibly narrow this down. I love too many
Perfect date: I’m not fussy. Just give me some really good food and a stiff drink.
Favorite color: This is strangely difficult to answer. I’m mostly drawn to black & gray, but I sure do love cobalt blue & cherry red. Just like cheese I can’t pick just one.
Lizzie Roller Dilworth, Wholesale Sales Associate
212-243-3289 x 34 Lizzie@murrayscheese.com
Meet Lizzie, proudly representing the fair city of Philadelphia. A witty pint-sized wisecracker who hung up her apron and went from working alongside chefs to advising them. Lizzie has never met a cheese who didn’t shortly thereafter reside happily in her belly.
Breaking into the biz: I was working in restaurant kitchens and always found myself waiting for whenever the cheeses came in. I was fascinated that all of these amazing cheeses began life as the same liquid milk. I decided that the only way to really learn more was to dig in elbow deep.
Best part of job: Getting to meet all of the spectacular crazy hardworking people who work in this industry. Be they cheese makers, importers, chefs or mongers.
Hobbies: Read, eat, annoy my husband.
Cheese specialty: All about the funk, showing people that they don’t have to fear the stink.
Favorite color: I am definitely an autumn-- I love oranges, reds, deep yellows. I would love to envelope myself in the colors of fall foliage.
Favorite cheese: Changes daily, but Forsterkase will always have a special place in my heart as it was one of the first cheeses that I worked with that really blew me away, and opened my mind up to just how special cheese could be.
These guys are the real backbone of the operation. The fastest hands north of the Rio Grande, they cut and wrap every order that goes out to our customers all in a matter of hours. They can break down a wheel a Parm in 2 min flat and cut 50 pieces of cheese all to the precise pound. They are the rennet of our department!
Matt Bonano Production Manager
Somebody’s gotta whip us into shape and Matty is just the guy to do it. As our Production Manager, he is the one who makes sure the trains run on time and in tip-top shape. Matty dipped his toes in the cheese pond back in 1999 at Alon’s bakery in Atlanta, GA. Lucky for us, 13 years later he still loves working with cheese. With an extensive knowledge of cheese and a take charge attitude, Matty is just the right balance of ball buster and papa bear.
Brian Ralph Murray’s Cave Master
Besides being the voice double for Matthew McConaughey, Brian has an amazing way with cheese. Brian made his way into the cheese world after studying Neurobiology at the University of Colorado at Boulder, so clearly the man knows a thing or two about science. He “babys” the baby goat’s, bathes the wash rinds in salty brine and brushes all of the mites off of the natural rinds -- all while making sure that every cheese that comes into our caves leaves it at the peak of ripeness.