Skip to main content

Department Read More


David Gregg, Heinen’s Deli Merchandiser

Meet David Gregg, Heinen’s Merchandiser for the deli and gourmet case and one of Heinen’s most passionate foodies.

What’s your favorite season?
Fall. Crisp, cool air; I like the fall seasonal foods and fruits that are available. It’s the time of year that I was married, so there’s nostalgia.

You’re on a desert island. What are the three things that you bring with you?
  1. Music. I listen to music in the house. It keeps me motivated and moving, keeps me on a fast temp.
  2. I’d bring some way of making fire so I can cook. That’s always the bottom line.
  3. A good book.

What book have you read that you really enjoyed?
I recently finished reading, Treasure Island. It’s a real classic, I highly recommend reading it.

Tell us the ingredients you always have in your kitchen.
Panko bread crumbs. They are the cream of the crop of all basic ingredients. I also love Two Brothers Extra Virgin Olive Oil. I like the fruitiness and mouthfeel – it’s great for everything. Lastly, you’ll always find sunflower seeds, they’re great on salads, great as snacks. I use sunflower as ingredients a lot of time in cooking as they add a nice salty, textural crunch to everything.

What is your favorite Cleveland area restaurant?
I like Blue Canyon in Twinsburg. They have great appetizers, in the summer you can sit outside. It’s a cool date spot. And for an Ohio restaurant, they do a great job with barbecue!

Where do you see yourself in 10 years?
At Heinen’s, in some way shape and form. My job has always changed during my time at Heinen’s, but I’ll either be teaching or working with food. My goal at Heinen’s is creating foodies, no matter which department I’m in.