Company description
Regalis Foods imports, manufactures, and distributes specialty foods, including truffles, caviar, uni, Japanese wagyu, wild mushrooms, live seafood, and a growing line of private label products. We buy directly from producers around the world and are known for sourcing product that's hard to find anywhere else.
The company started with Ian Purkayastha, who moved from Arkansas to New York as a teenager and began selling foraged mushrooms and truffles to Manhattan restaurants. He built a reputation for finding product nobody else had, and in 2012 he founded Regalis.
Today we're headquartered in Brooklyn, with branches in Chicago and Dallas, and we serve customers in Philadelphia, Atlanta, Nashville, Detroit, Los Angeles, Austin, and Houston. Our customers include many of the country's top restaurants and a growing list of retailers. Getting highly perishable, high-value product where it needs to go, on time and in perfect condition, takes a real operation, and we've built one.
We're growing. We're expanding manufacturing, building out private label, and moving into new markets. We're looking for people who are sharp, work hard, and want to help build what comes next.
Today we operate out of New York, Chicago, and Texas, with direct importing relationships in more than 40 countries. We work with the majority of Michelin-starred restaurants in the United States alongside a broad base of independent restaurants, hotels, retailers, and home consumers through our direct-to-consumer channel. Our private branded products are carried in key retailers nationwide. What sets Regalis apart is how we source. Our relationships with growers, fishermen, and producers are long-standing and direct - not brokered through layers of middlemen. That gives us control over quality, transparency into origin, and pricing that reflects a shorter supply chain. It's also what allows us to consistently get product that others in our industry simply don't have access to. We're growing - into new markets, new product lines, and new channels - but the approach hasn't changed. Find the best product. Know exactly where it comes from. Get it to the people who care.
Job description
The role
You will own a book of restaurant, hotel and private-chef accounts across Dallas–Fort Worth, selling from our Dallas warehouse with same-day and next-day delivery on our own vehicles. The job is to grow that book: deepen the accounts you have by getting more of our catalog onto their menus, open the kitchens we are not in yet, and be the person a chef thinks of when a truffle shipment lands or a special comes in. You will be in kitchens most days. Some of your accounts come with the seat; most of what you earn over time will be what you build.
What you will do
- Manage and grow a book of chef-driven accounts across DFW, visiting kitchens regularly and selling across the full catalog, with a focus on seasonal and peak programs (truffle season, holiday caviar, spring wild edibles).
- Prospect and open new accounts: restaurants, hotels, country clubs, caterers and private chefs.
- Work with the order desk and warehouse so orders are in by the 3:00 AM Eastern cutoff and land right, and be the first call when something does not.
- Sample thoughtfully, record it properly, and put product in front of the chefs who will buy it.
- Keep your accounts current: collections are part of the job, and the plan pays on cash collected.
- Know the product. We will train you on every category, and you will be expected to talk about origin, season and handling the way a chef would.
Who we are looking for
- Two or more years selling to restaurants and chefs, in specialty food distribution, wine and spirits, or a comparable trade. Kitchen experience is a strong plus; so is a culinary degree.
- A real network in DFW kitchens, or the drive to build one fast.
- Genuine curiosity about food. You should want to taste everything we carry.
- Organized and self-directed: you will run your own week and your own pipeline.
- Comfortable with order systems and a CRM, and with being measured against a monthly sales target.
- A valid DL and a willingness to be on the road in the metroplex.
Compensation
This is a base salary plus commission role. Commission is paid monthly and earned on the gross margin your accounts generate, so what you build is what you earn. [Health, dental and vision coverage; paid time off; 401(k).] Product allowance for samples and client gifts.
Compensation
this position is: salaried, varies DOE, $80,000.00 - $250,000.00
Application instructions
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Deadline
no deadline