Blue Apron Foods has been Park Slope’s premier specialty food destination since 2002. Owners Ted Matern and Alan Palmer scour the world to fill the store with the best tasting, highest quality specialty foods, while also promoting local and regional artisanal products. Let our friendly and knowledgeable staff answer any questions you may have. Our goal is great tasting food made with care, offered with top-notch customer service in the European tradition. No wonder Blue Apron Foods has been called “a neighborhood oasis,” “little slice of heaven” and a “jewel-sized gem” of great tastes. Drop by soon!
Ted Matern, co-owner
Look for Ted behind Blue Apron’s charcuterie counter in his trademark Blue Apron cap. The former classical guitarist was the longtime general manager of Dean & Deluca’s flagship SoHo store and spent three years in Switzerland as general manager of the Gourmet Factory in Zurich before returning to New York City. Ted brings his 30+ years experience to each product he features in Blue Apron’s charcuterie case; that’s why everything we sell is of the highest quality and tastes so good.
Alan Palmer, co-owner
Alan has earned international recognition as a retailer and champion of specialty foods. He brings to Blue Apron more than twenty years experience as an executive at Bloomingdale’s, Dean & Deluca, Sutton Place, Gourmet, and Balducci’s. Alan is frequently quoted in the food media, and is often asked to judge at food competitions because of his discerning taste and keen sense for food trends. Most recently, he was a judge for the 2011 Specialty Food sofi Awards (the nation’s highest specialty food honors) and the Vendy Awards, NYC’s “Oscar” for street food.
Silverio Jay Benitez, Jr., manager/buyer
Better known as “Jay,” this New York native can be found slicing the thinnest, most perfect lox or offering samples of our 200+ cheese selection. Jay has 25 years of wide-ranging experience in hospitality and specialty foods, including caviar grader and master slicer at the famed Petrossian and catering director for the chef and restauranter Pino Luongo, at the World Financial Center.
Gregorio “Greg” Orellano
Greg hails from Argentina, which explains his deep and abiding affinity for meat. He is the genius behind many of Blue Apron’s one-of-a kind sandwich offerings. Greg attended cooking school and worked with Blue Apron co-owner Ted Matern at Dean and Deluca before joining Blue Apron’s staff in 2006.