Meet The Team
Edward Payne
Regional Sales Manager and Executive Chef
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Eddie's passion for hospitality ignited at the age of 13 when he started making homemade pizza. By 18, he launched his career at the Ritz Carlton in Boston, where he absorbed the ethos of "Ladies and Gentlemen Serving Ladies and Gentlemen." In his mid-twenties, he took on his first Executive Chef role at Davio’s Northern Italian Steak House, immersing himself in authentic Italian cuisine. The birth of his daughters, Samantha and Amanda, brought a new passion into his life—family. He then pivoted to the manufacturing and sales sector, dedicating a decade to Joseph’s Gourmet Pasta as Chef and Director of Foodservice Sales.
When Joseph’s was acquired by Nestle, Eddie became a Managing Partner at Tuscan Brands, an artisan Italian kitchen. After five successful years there, he joined the TriMark team as the Boston Regional Manager. In 2018, Eddie was thrilled to become part of the TriMark Innovation Center, where he plays a vital role in creating a premium experience in the test kitchen.
Crystal Lovell
Innovation Center Manager
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Crystal Lovell was born and raised in Boston to Jamaican parents. She worked in the food industry as soon as she was old enough to work. In college at the University of Massachusetts Dartmouth to supplement her work study, and to pay for books she started a dorm room business by cooking and selling food to students that stayed on campus on the weekends. After college Crystal started working for Joes American bar and grill in the north end of Boston. She also worked in Faneuil Hall in Boston at McCormick and Schmick’s for 5 years before starting a career in property management for Related Beal for almost 10 years. There Crystal perfected her customer service skills by managing the daily needs of the luxury residential buildings in Boston Back Bay and Bay Village. Crystal became familiar with Trimark through her husband Casey who has been with Trimark for 5 years. They have a daughter named Journey, a dog named Bella and a cat Blue. Crystal enjoys gardening and raising chickens and aspires to have a small farm one day.
Crystal’s vision for the Innovation Center is to be a place and resource for chefs, restaurant owners, and people in the food industry to come and engage, collaborate, educate, and inspire.