The Caslow Family
The family dynamic at Acme begins at the crack of dawn when all the members of the Caslow family step on premises. Whether they are double checking orders or sharing business insights, the commitment to their products and company is omnipresent. This passion to work was inherited from Rubin Caslow, who continued working at Acme until his last days. For more on the individual members of the Caslow family, visit the Management Team section.
An important sign of a healthy and well managed company is when its skilled team members are genuinely passionate about their work. This is exactly what we have at Acme and we recognize the great fortune of having knowledgable, hardworking people as part of the Acme family.
Before taking over the slicing department twenty years ago, Gary worked extensively in the Herring, Pre-Pack and Salad departments, managing each one over the thirty-five years he’s been a full-time employee at Acme. Gary is proud to be an Acme employee since 1967, following in the footsteps of his grandfather Harry Brownstein and father Morton Brownstein. Gary sees dedication to detail as Acme’s number one goal and is pleased to be working to that end with his cousins, Eric and Robert Caslow. In his spare time, Gary’s passion for food and infectious enthusiasm for golf doesn't disappear. He has made it a goal to try every restaurant in town and create his own recipes while spending time with his wife and daughter.
Check out some of Gary's exclusive Fish Friday dishes on our pinterest page (click here)
Moishe works in the QA department as a Quality Assurance Specialist with training in FDA compliance and Food Safety. He is also the New York based Kosher Supervisor working for the Kof-K. Moishe is integral in keeping Kosher & FDA Health standards up to par and reinforcing general good manufacturing practices.
The Suarez Brothers
Rogers (left) and Luis Antonio (right) Suarez emigrated from Ecuador. Rogers came to New York in 1981 and started working at Acme in various processing positions. He became the brine master and now is one of the few skilled fish cutters at Acme. Luis Antonio also came to New York in early 2000 and followed his brother's foot steps at Acme. Luis is now part of the processing team.