Guy Pizzuti is the Seafood Director at Publix Super Markets Inc. A West Virginia native and graduate from the University of North Carolina-Wilmington with a degree in Marine Biology, he has been responsible for seafood operations at Publix for the past 25 years. Prior to starting his career with Publix, he was a field biologist working out of the National Marine Fisheries Service Southeast Fisheries Science Center in St. Petersburg, FL.
After graduating from UNCW, he worked as a fishery observer in Alaska which led to his position with NMFS. In addition to his role at Publix, Guy is the Vice Chair of the FMI Seafood Committee and has served as an expert witness on behalf of the government and testified in D.C. regarding a number of seafood issues. Guy resides in Lakeland with his wife, Coleen and boys Allesandro and Dominic, and German shepherd named Rawley.
Publix is the largest employee-owned grocery chain the US, comprised of 225,000 employees across 1,200 stores. In 2020 Publix brought in $40 billion in revenue. They have won numerous awards including Fortunes “100 Best Companies to Work For (1998 – 2021, listed as one of Fortune's Best Workplaces in Retail, Best Workplaces for Women (2021) and Best Workplaces for Millennials (2020) and named No. 1 on Newsweek magazine’s America’s Best Customer Service in Supermarkets list (2021).