Terry spent six years in the Navy, while also earning his BA with the University of Washington and his MBA with Texax A&M University. He has always been in the ‘food’ business of one type or another. This experience has included growing bananas in Ecuador, processing shrimp in Surinam, snack food with Frito-Lay, and a variety of products with Mars, Inc. Terry began his UniSea career in September of 1991. He reports that his years with UniSea have been the most enjoyable and the most rewarding.
Terry lives life to the fullest. He is a connoisseur of fine cars – he likes buying new cars and driving fast!
The only ‘meat’ Terry eats is fish. He has hundreds of recipes and just as many favorite seafood restaurants around the world. However, according to Terry, “By far, the best seafood dining experience anywhere is the Seafood Buffet every Wednesday night in the Chart Room at the Grand Aleutian Hotel. Harbor View Sushi is my second favorite!”
With two years of college and several years of crab experience under his belt, Phil began his career with UniSea during the summer of 1974. During his tenure with UniSea, Phil has gone from purchasing agent, to assistant superintendent, to superintendent, to his current role as Vice President. He has enjoyed and maintained close working relationships with the operators and owners of our various fleets for more than 30 years. Phil is the leader in the room you can always count on to provide clarity and common sense when everyone else is making things complicated.
Phil enjoys gardening, boating, bird hunting, and playing with Bella the boxer.
According to Phil, “Day in and day out, you can’t beat cod fish cooked almost anyway there is. Always look for fillets that are shiny with a wet look and no gaping.”
Pete worked his way through a Bachelor of Science Fisheries Degree from the University of Washington by working during the summer months for a cannery in Sand Point, Alaska. He graduated in December 1977 and by the following February he had accepted a position with UniSea in Quality Control on the Barge Vita. He was promoted to a foreman position just shy of two years later. In 1985, Pete accepted the Quality Control Director position and relocated to the Corporate Office in Redmond, WA. In August of 1987, he returned to the Dutch Harbor operations as a manager. In 1989 and 1990, Pete was instrumental in the design and oversight of the construction of the G-2 plant. He was promoted to the position of Production Director in September of 1993, until his most recent promotion to Vice President of Alaska Production in 2008.
Pete enjoys gardening, cooking, and keeping up to date on finance and stock market information.
Pete recommends, when cooking fish, to have all other dishes prepared prior to serving the fish. “Remember to remove the fish before it is completely cooked as it will continue to cook after it’s removed from the heat – cooking fish is a form of art, it may be difficult to figure this out, but serving rare fish is always better than well-done.” Pete’s baked halibut and grilled salmon recipes can be found in our Recipes section.
Todd took a job with a paper company during the summer of his third year in college. From that moment, his career took off. For the next 28 years, Todd worked in nearly every type of paper manufacturing – from mills to making fiber drums. In 2002, Todd was selected to become a “Lean Manufacturing Specialist.” This opportunity forever changed how he looks at manufacturing. He managed 14 facilities spanning three countries with this expertise. This expertise is just one of the reasons UniSea offered Todd the Production Director position in 2009. Todd oversees production, housing, galley, inventory control, and the accounting functions in Dutch Harbor.
Todd loves being outdoors. He is an avid fisherman and hunter. He enjoys the scenery and fishing in Dutch Harbor and his log cabin and hunting in the Kenai Peninsula.
According to Todd, “When handling fish, the two most important things to remember are: time and temperature. Fish need to be kept cold, without freezing, prior to cleaning. Allow the fish to go through rigor mortise prior to cleaning as this well allow coagulation of protein in the muscles to relax, thereby maximizing the texture of the fillet.”
Chris started his career with UniSea in April of 1989 as a Payroll Supervisor. Chris has a Bachelors of Science degree in Accounting. He is a graduate of the University of Washington’s School of Business Executive Development Program and also holds the distinction of Senior Professional in Human Resources with the Human Resources Certification Institute / Society of Human Resources Management.
Chris is an avid athlete, coach, and fan. He plays golf and softball. He has been inducted into the Western Washington Slow-Pitch Softball Association Hall of Fame as an outstanding player. He also coaches baseball for high school level players.
Chris enjoys shopping at the Central Market’s Seafood Department. He grills a lot of salmon, and regularly steams clams or mussels in garlic, onion, and white wine. He sautés prawns in olive oil, garlic, green onions, and pepper. Look for Chris’ simple, yet delicious, recipe in our Recipes section.
Gregg began his career with UniSea in May of 1992 as the manager of Safety and Security. As a Board Certified Safety Professional, Gregg has been instrumental in building programs at UniSea that surpass industry safety standards. Under Gregg’s leadership UniSea became a Star Site in OSHA’s Voluntary Protection Program in 2000. This is a distinct honor as UniSea is the only seafood processing company with this designation.
Gregg likes to work on home remodel projects and enjoys fishing, hunting, and rock-hounding when not at work.
Gregg’s fish tip is: “If it smells fishy, it isn’t fresh.” Gregg’s famous crab cake recipe is located in our Recipes section.
Tom was educated at Brigham Young and Seattle Pacific University to teach secondary education and to coach sports. In February of 1989, after having taught and coached high school students for several years, he took his experiences in warehousing and inventory from his summer job at a friend’s company, and joined UniSea. Tom began his career with UniSea in inventory control, but since 1999 he has directed UniSea’s Hospitality Division by managing the operations of the Grand Aleutian Hotel and the Habor View Inn and their associated food, beverage, and sales outlets.
Tom enjoys cooking, hiking, walking his dogs, reading, and endurance cycling. His family and friends love his cooking and his pizzas are a favorite.
Please check out Tom’s Best Grilled Salmon recipe in our Recipes section.
Kirk studied Wildlife Management and Resource Management at the University of Wisonsin. He has over 30 years of experience in inventory management, warehousing and operations management in the food industry. Kirk has served as a dedicated leader in UniSea’s Everyday Focus (link) Management Philosophy by training and mentoring departments in implementation of this program. Kirk worked in the Dutch Harbor facility from August 1994 until September of 2008 when he transferred to the Corporate Office.
Kirk has been an active outdoorsmen his whole life. He enjoys mountaineering, hiking, fishing, dining out, and microbrews. Since moving to the Redmond area, Kirk has made successful summits up Mt. Baker, Mt. Shuksan, and Mt. Rainier.
Please check out Kirk’s Grilled Bacon/Lemon Wrapped Halibut recipe in our Recipes section.
Michele joined UniSea in June of 2009. She has dedicated her career to ensuring consumers are provided with safe food to nourish their bodies. Michele graduated with a Bachelors of Science degree in Biochemistry and Environmental Nutrition. She started her career as an environmental regulatory inspector for the government. After a decade of learning and enforcing all types of food safety initiatives and regulations she ventured into private industry. Her career in the private sector has included a major grocery chain and Fortune 500 coffee company before joining UniSea. Michele is passionate about supply chain quality assurance and is focused on maintaining food quality and safety from the raw source to the end-user consumer.
Michele enjoys traveling and relaxing with her husband; they enjoy being out on the water – whether in their own personal vessel or with a major cruise ship.
Michele’s fish tip: “Fresh caught! Don’t hide the natural flavor with seasonings. Apply a little heat, or not, if sashimi is your style.” The best for Michele is sharing a feast of fresh seafood, caught by her and her husband, with family and friends.