Allie Wainer, 36

Growing up a fourth-generation industry professional, Wainer traveled to farms and producers worldwide, developing a strong foundation in food sourcing and distribution. After earning a degree from the school of hospitality at Boston University, she built a diverse background working in restaurants, hotels, and event management in Boston, London, Sydney, New York City and Nantucket.

She joined the Sid Wainer distribution business in 2013, gaining experience across all departments before stepping into leadership as executive vice president. Following the company’s integration into The Chefs’ Warehouse in 2020, she took on her current role, continuing to drive innovation, quality and service excellence. As the regional vice president of New England for The Chefs’ Warehouse and Sid Wainer & Son, she oversees sales, procurement and logistics for produce, specialty, protein and broadline foods across the region. She has sat on many industry boards over the years, including United Fresh, Mass Restaurants United, the New Bedford Workforce Development Board and The Marion Institute Board.

Q: How did you begin working in the produce industry and why?

Growing up, I watched my father work tirelessly, often visiting farms and suppliers with him. I witnessed firsthand the passion and dedication of the people in this industry. That passion is contagious and drives me every day to find better, more sustainable ways to support our producers, just as the generations before me did. Continuing my father’s legacy and being part of something that’s been built over decades is truly an honor.

Q: What do you know now you wish you knew when you first started your career?

The importance of valuing your return on energy. We often hear about the return on investment, whether it’s time, money or resources, but the same principle applies to how we invest our energy.

Q: What advice would you give someone new to the produce industry?

Stay hungry and humble. The world of produce moves quickly, with constant opportunities to learn about seasonality, supply chains, and customer needs. Take initiative, solve problems on the fly, and embrace challenges as learning moments. Focus on sourcing quality, understanding sustainable practices, and building strong relationships across the supply chain.

Q: What is the one thing in your business that you are most passionate about?

As a leader, my passion lies in showing up — being present for our customers, our teams, and our partners at every stage of the journey. Every detail matters to me, from the quality of the products we source to the way they reach a chef’s hands. Relationships are at the heart of what we do. For me, success isn’t just measured in sales, it’s in the trust we build, the partnerships we strengthen, and the way we consistently deliver on our promise to our customers.

Q: How has the industry changed during your tenure?

Almost every part of the business has changed in the last 10 years. Digital platforms have transformed how we go to market, from e-commerce to real-time product updates. Mergers among small businesses have created challenges and opportunities for suppliers to scale, while staying flexible. There’s been a stronger focus on diversification in products and sourcing, with an emphasis on sustainability.