Our Team

Charlie Fusari

Charlie Fusari, CEO

Charlie is a restaurant industry veteran having amassed 35 years in the business starting as a salesperson on the Bowery of New York City. Charlie is co-owner and acting CEO of Myers Restaurant Supply, and joined the company in 2011 after his successful career at Economy Restaurant Fixtures as a senior manager. He was previously a manufacturer rep for his own company and VP/Sales for Duraware. Charlie is a respected industry leader, and has been a board member of industry associations for nearly a decade, including the SEFA Vendor Committee and FEDA.

Randy Bishop, COO

Randy comes to Myers Restaurant Supply after 12 years as Director of Operations and Security for TriMark Economy Restaurant Supply. In that role he led the team’s business development and operations efforts as a senior manager. As a part of that role he also managed all aspects of their warehouse. Randy’s strategies and vision to improve efficiencies helped streamline all aspects of the company. Randy operates out of the newly opened Alameda, CA. office.

Rick Vann

Rick Vann, General Manager

Rick joined Myers Restaurant Supply in 2011 after serving as a senior manager for 16 years at Bargreen Ellingson. Rick’s 40-year career in the restaurant supply industry is a showcase of his sales & marketing expertise and operational vision that has been integral to the meteoric growth of Myers. Rick is based in the Santa Rosa headquarters and is very well known to most, if not all, retail customers.

Michael Scheiman, VP Business Development + Design

Scheiman came to Myers after an acclaimed career as a chef with some of New York City’s most revered restaurants, including The Markham, Montrachet, Tribeca Grill, and Nobu. His culinary career included a position as Executive Chef for The Canal House at the Soho Grand Hotel where he earned 2 1/2 stars in the New York Times, and won recognition by The James Beard Foundation as well as Gourmet Magazine.