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Your Foodservice Partner of Choice for over 50 years

Performance Foodservice - Metro NY offers a complete selection of foodservice products from national branded vendors, specialty suppliers and our own top quality brands. We carry over 12,000 foodservice items from frozen desserts to hand cut and trimmed Certified Angus Beef® steaks. We service over 4,000 customers in a 110 mile radius of its main distribution center in Elizabeth, New Jersey. This encompasses delivery to seven (7) states: New Jersey, New York, Connecticut, Pennsylvania, Delaware, Maryland, Virginia, and Washington D.C. Three (3) shuttle hubs are in operation in The Bronx, NY; Long Island, NY, and Thorofare, New Jersey.

Consultative Services Free to Customers

Our team of specialist are here to serve you: 

SCOTT WELLS, Director of Culinary, 732-685-3659
Scott has been in the foodservice industry for over 25 years. He started as a dishwasher and worked his way up the ranks to Executive Chef. Scott is a former member of the American Culinary Federation and the Chaine de Rotisseures.   After graduating from the Culinary Institute of American in 1992, Scott honed his culinary craft in many fine dining establishments before taking a position as corporate opening chef for a small regional chain.  It is in this position the he learned the value of finding a prime vendor and utilizing all they have to offer.  When Scott decided to work for a distributor he chose Performance Foodservice - Metro NY because of their philosophy of strong partnerships with customers. Scott can help you uncover savings, boost sales and grow profits in your operation.

ANTHONY PALERMO, Regional Chef, 732-567-1197
Anthony has been in the foodservice Industry for over 8 years.  Upon graduating from Johnson & Wales University, Anthony has acquired years of experience in fine dining, catering, gourmet café, and bakery.  Through his vast knowledge, he is available to help with innovative menu ideas that will drive sales and increase profitability within your establishment.

RUDY ONG, Specialist, 201-238-5994
Rudy has been in the foodservice industry for over 15 years.  He worked his way through the ranks before deciding to pursue a degree in culinary arts at Hudson County Community College.  Rudy worked in fine dining establishments such as Nobu and Rainbow Room, accelerating in fine dining techniques and proper foodservice etiquette.  With his vast knowledge in the kitchen, Rudy is able to create and provide excellent service to all aspects of the culinary market and increase product knowledge wherever he goes.

SARA LAMOTTA, Produce Specialist, 908-436-9987
Sara has been in the food industry for over 17 years.  Throughout her career, she has had a key role in growing Produce Sales across all categories for multiple broadliners and produce distributors. Her produce knowledge and food industry background  drive results creating “wins” at all levels of the sales process, including numerous restaurants and retail operations.  Sara’s high energy, passion for produce and customer centric approach is the key to her success. Sara is available to discuss what customized produce needs best fits your operation, including cost efficiency and quality.

VIC DICLEMENTE, Beverage/Chemical Specialist, 908-436-4949
Vic has worked in the foodservice Industry for over 29 years, and has a wide base of knowledge to help you increase profits. He has additional experience in the beverage distribution and dispensing arena. Whatever your needs, you will find Vic’s expertise in product and service unsurpassed.

JASON RUBIN, Seafood Buyer, & Protein Specialist, 347-981-6685
Jason has been in the foodservice industry for over 25 years. Upon completing his culinary education, Jason advanced through the kitchen ranks working his way up to Executive Chef. Jason is constantly visiting with vendors, local markets and working closely with fresh seafood mongers to source and find the freshest and best possible products for PFG Metro NYs customers and partners. He also focuses his attention and efforts on butchery and creating new ideas, concepts and recipes revolving around proteins and “Center of the Plate” items, including but not limited to beef, poultry and veal.