Joe Gurrera

How did you get involved with City Harvest?
I was introduced to City Harvest through friend and board member, Nick Mautone.

Why is hunger an important issue for you?
I'm so lucky--and not everyone is. It doesn't make sense to be in the food business and not help those who are hungry.

How has your involvement with City Harvest affected your outlook on food/or hunger in New York City?
You know hunger exists but it's not until you're involved with an organization like City Harvest that you realize the magnitude of the problem. It makes you want to support people who are doing something about it.

What inspired you to open Citarella?
I wanted to offer customers the freshest seafood available, but it's my passion for food that inspired me to expand from a small seafood shop to a full service gourmet market. The change was gradual; first I added prime meats, then groceries and produce for the customer's convenience.

What does a typical workday look like for you?
It's changed a lot over the years. I don't go to the fish market at midnight anymore and then go straight to Citarella after. I have a little more time for myself now so I'm in the gym by 5am then around 6:30am I go to the Fulton Fish Market to check out and recap how the day went with the guys and talk to some fisherman to find out what's coming the next day. Then around 9am I head to the Citarella Commissary where I meet with our Chefs, buyers and warehouse manager, where we talk about product development and review whatever projects are pending. By noon I try to get to my office to handle the day to day business and by 8pm I'm usually having dinner with my wife.

What is your favorite hidden gem of a restaurant in New York City?
I don't really have a hidden gem, I go to restaurants that have dishes that I like. The New York gems to me are Jean Georges, Eric Ripert, Daniel Boulud and David Bouley.

What is your favorite type of food to eat?
My favorites are Softshell Crabs, Shad and Bay Scallops; the only three true 'seasonal' seafood left, but basically any fresh seafood, simply cooked with fresh ingredients that don't overpower. I usually eat grilled whole fish--that's why I often go to FULTON because Jeremy Culver's preparation is exactly what I like—simple and uncomplicated.

Do you cook? What is your favorite type of food to make?
I do most of the cooking in the house. We entertain a lot. I like simply prepared foods; healthy, not saucy.

What can you not live without in your kitchen?
Fresh ingredients and good olive oil.

What is your favorite junk food?
Beer pretzels

What's in your refrigerator?
I don't really stock my refrigerator. I have some plain yogurt and berries for the mornings and, if I'm cooking, I bring home what I need from Citarella.

What are you going to miss most about summer?
I'll miss the unplanned beach dinners on Fire Island with family and friends; everyone brings something to contribute to the meal from cheese and crackers to fresh pasta, vegetables, desserts and lots of wine.

What are the plans for the future?
I'm committed to maintaining the freshness and quality of our product. I want to continue to develop new Citarella-branded items and sourcing the best products out there. It excites me that customers are so knowledgeable and they appreciate what we have to offer. That really motivates me to continue expanding by opening new locations.

What was the last best meal you had?
Every year my wife makes a traditional Cuban meal for about 50 guests on Fire Island. A few weeks ago she roasted a whole pig and made a fabulous authentic seafood paella. It was hit.

• At the Chef's Table
• The Food Council