Bios

Douglas E. Wax-President

  1. Managing Director
    Working a high school summer job on a kill floor, Doug never thought the journey would take him where he is today. After college, his journey took him to a small family HRI house. Driving a truck and learning the cuts of meat, he eventually stepped into sales. Doug’s next step took him to a higher quality HRI house that was the 8th Certified Angus Beef” House in the country, “Lombardi Brothers Meats” servicing Fine Dining, White Table Cloth Restaurants, and the Colorado resorts. Moving to Vail he turned a one man sales team into 4. Doug returned to Denver and climbed the cooporate ladder from sales manager to director of operation. As a HACCP Coordinator and Executive Director, Doug oversaw the entire operation. Doug Served on The Board of Directors of The North American Meat Processors where he was helpful growing membership and was able to build many relationships thru out the country. The next journey began in 2002 when he started trading and never looked back.
  2. Managing Director
    John comes from an Italian family that was in the restaurant business beginning in the late 1930’s. It’s no wonder that’s where his passion for food evolved. Starting at the age of 15, John was a line cook at a small local diner. After college, it was on to the Westin Hotel where he was taught by one of the best, Chef Serge DeLage. An opportunity to move to Vail to pursue his passion for cooking and skiing, he was selected to open “The Uptown Grill”. As executive chef, he created menus with a new take on fresh ingredients, wine tasting dinners and eclectic menus. He then pursued new opportunities for growth in the restaurant scene in L.A. and Beverly Hills. After a few years when opportunity came knocking in Telluride, he opened one of the first contemporary mountain grills to great success, “Eagle’s Bar”. John has a vast knowledge of meat cuts, possible fill in items and creative options to your needs.

John C. Anselmo-Vice President of Sales.

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