Bristol Announces New President & CEO, SVPs

Bristol Announces New President & CEO, SVPs

Vice President of Business Development Peter Handy to take the helm

Brian Pomerleau promoted to Senior Vice President of Operations

PORTLAND, Maine, Feb. 12 — Bristol Seafood, a leading provider of high-quality responsibly-sourced and produced seafood, has promoted its VP of Business Development, Peter Handy, to the role of President and CEO.

The promotion is part of the 25-year-old company’s long-term growth plan. “I asked Peter to join the Bristol Seafood family in 2014 because he has the values and drive to lead the company’s next phase of growth,” said outgoing CEO Darrell Pardy. “That phase is here now, he is ready to lead, and I am thrilled to pass the torch. Under Peter’s stewardship, the company will continue to deliver on its promise, and I look forward to focusing my efforts on our sales organization.”

Pardy will stay on board as Senior Vice President of Sales, in a move that strategically brings C-Suite knowledge and capabilities to the very front lines of the business. “Darrell Pardy and Ray Swenton spent the last 25 years building Bristol into what it is today: a national seafood brand known for its uncompromising Maine standards. I have a deep respect for what they built, and I am honored to have the opportunity to lead the team through its next phase” said Peter Handy. “Darrell’s leadership will ensure that we continue to build upon on the record sales we achieved in 2015.”

Both founders, Pardy and Swenton, continue to be shareholders and serve on the Board of Directors, with Swenton as Chairman.

The organizational realignment, effective Friday, also promotes Brian Pomerleau to the role of Senior Vice President of Operations. “Brian’s get-it-done attitude, work ethic and values embody so many of the wonderful traits of our company,” said Handy. “With his operational expertise, customers can continue to count on Bristol to always deliver best-quality seafood.”

About Bristol Seafood: Bristol provides quality seafood to people who care about what they eat. Founded in 1992, the company enjoys a nationwide following for its steadfast adherence to its uncompromising Maine standards. This involves pairing efficiency-building technologies with finishing done the old-fashioned way – by hand. In 2015, Bristol shipped more than 6 million pounds of seafood from its facility on the Portland, Maine Fish Pier, and is the first and only mussel, scallop and fillet processor in Maine to earn a Safe Quality Food Institute certification. Learn more at www.bristolseafood.com.

Media contact: news@bristolseafood.com