Profeta Farms

Our Team

Paul Profeta


Paul V. Profeta co-founded Profeta Farms with his wife, certified Integrative Nutrition Coach, Joanne Malino and organic farmer John Place. After graduating from Harvard College and Harvard Business School, Paul created a very successful real estate investment company. Concomitantly, he taught and published at Harvard Business School, created the Real Estate Investment Department at Columbia Business School, and most recently endowed the Chaired Professorship of Real Estate at Rutgers Business School resulting in the creation of the Rutgers Center for Real Estate. As a successful athlete in high school and college, Profeta was always interested in health, nutrition, and alternative medicine. Eventually, he decided that America has to change the way it feeds itself. Industrialized food processors shipping food across the country creating a large carbon footprint and offering “food products” with known contaminants and questionable ingredients was not the answer. He has created Profeta Farms, LLC as a template for the way America should feed itself… local, sustainable, certified organic farms featuring integrity and transparency, using the environment in a sustainable and responsible fashion while treating animals humanely so that local shoppers can “know their farmer” and personally check on the farmers methods and ingredients.

Joanne Malino


Joanne Malino, a certified Integrative Nutrition Coach, co-founded Profeta Farms with her husband, Paul Profeta, and Chief Operating Officer, John Place. Joanne helps people to optimize their health and energy by choosing the best, cleanest, most wholesome foods available. She is passionate about providing a wide variety of local, organic, great-tasting foods to the surrounding area, and educating people about the importance of knowing where their food comes from.

Ashly Mellon

Human Resources Manager

After graduating from Pennsylvania State University in 2008, Ashly began working in sales and marketing for an organic, culinary herb greenhouse. This role introduced her to organic agriculture and revolutionized her eating habits. She strongly believes food is medicine and how it’s grown and prepared matters to a person’s wellness. Ashly has leveraged her love of food to cultivate a career focused around building great people cultures for companies that grow, prepare and sell food with integrity. As Profeta Farms’ Human Resources Manager, Ashly hopes to sustain the positive people culture through providing best-in-class employee support, implementing employee learning and development programs and driving HR functional excellence. When not at work, you can catch Ashly hiking somewhere on the East Coast with her dog, Leads.

Perry Griffin

Farm Operations Manager

Perry has a wide range of professional experience. As a teenager, Perry worked on a vertically integrated 50 head dairy in upstate New York. The dairy processed, bottled, and delivered, direct to the consumer, all the milk produced on the farm. After earning a Bachelor of Science degree, Perry was employed as an HVAC Engineer for a Fortune 500 manufacturer of commercial heating, ventilating and air conditioning equipment (HVAC). After nearly 14 years in the HVAC industry, equipped with a pilot’s license and a Master of Science degree in Aeronautical Science, Perry founded and operated a corporate aircraft charter and maintenance business that grew to include 60 employees and multiple locations throughout the western United States. Following a dozen years in the aviation industry, Perry returned to his farming roots and spent 10 years designing, building and developing a start-up dairy and cheesemaking operation in Virginia. He joined the Profeta team in December of 2017.

Simon Zeitzer

Livestock Manager

Simon has always had a great interest in where his food comes from. He started his career working in kitchens, cooking throughout big cities including Philadelphia and San Francisco. His experience in the culinary world led to him expanding his skills to include butchering and processing work. Then, he found his true calling: farming. His passion for pasture raised cattle using intensive grazing practices, low-stress handling along with land management and conservation are all things that he holds deeply in his heart and makes his priority in his work with Profeta Farms.

Wesley McEllen

Assistant General Manager

Wesley has an eclectic background in operations management that has spanned the gamut of the food industry; from retail grocery to the culinary arts to manufacturing and supply chain management, he has devoted his career to the pursuit of refining our food systems. Wesley believes that the unique potential presented by Profeta Farms to be a part of a working organic farm-to-market operation will be the perfect opportunity to showcase his passion for nutritious foods and local seasonal fare. Coupled with a love of people and service, Wesley looks forward to being a part of the Profeta community and to providing the highest quality experience to our stakeholders.

Manuel Perez

Executive Chef

Born in Newark, NJ, chef Manuel Perez comes to Profeta Farms with extensive culinary experience.
Chef Perez starting his cooking career alongside his mother and grandmother, two women that he credits with inspiring him with an uncompromising desire to consciously source, cook, and serve delicious food.

“All throughout my childhood, I was around great tasting food all of the time and I really took pleasure in learning how things were being done. My mother and grandmother were amazing cooks, and I always expressed curiosity in what they were preparing in their kitchens.”

After graduating from Hudson County Community College in Jersey City, NJ, Chef Perez embarked on a very progressive and educational career in New York City, starting at Bridgewaters, a catering facility in the financial district of Manhattan. Bridgewaters proved to be exactly the right foundation needed to launch the young cook’s career. Chef Perez learned to do a little of everything and became an integral part of the culinary team. He then went on to hone his skills as a line cook at the Plaza Hotel and The Water Club. This led to a three-year stint at the highly acclaimed Le-Bernardin working under chef Eric Ripert. At this French seafood mecca, Chef Perez became proficient on all stations including working in the pastry department with then-pastry chef Florian Bellanger.

Following some travel to Las Vegas and Florida, Chef Perez returned to New Jersey and held sous chef positions at Soho On George in New Brunswick, NJ, Clinton St. Baking Company and Almond Bistro, both in NYC, eventually accepting a chef position at Restaurant Nicholas in Red Bank, NJ. Chef Perez then moved on to be the opening chef at The Peacock Inn in Princeton, NJ and remained there for six years.
Chef Perez returned to New York City in 2015 to work as a research and development chef at the iconic River Café, after one year he was tapped by the Princeton-based Terra-Momo restaurant group to help launch Albariño, a Spanish inspired wine and Tapas bar.

Cole Dougherty

Meat & Seafood Manager

Cole is a ten-year veteran of the local and sustainable meat industry. After getting his feet wet in a local food co-op in Burlington, Vermont, Cole ventured back home to the Princeton, NJ area to expand his knowledge of butchering at two other local meat operations. In the last five years, Cole has developed a strong skill set in humane slaughter and whole carcass butchery with a passion for gourmet sausage production and creating eclectic flavors to catch the eyes of his customers.

Organic Matters



803 U.S. Highway 202
Readington NJ 08853
(908) 237-1301
[email protected]

Latest news & updates

Retail Hours:

Monday–Friday 10AM–8PM
Saturday–Sunday 9AM–6PM

Open 7 days a week

Profeta Farms strives to create a diverse food system that promotes healthy soil, plants, animals, and people. Our onsite full-service Market is open seven days a week and carries a selection of farm fresh raw products, as well as foods thoughtfully prepared by our chefs. We’re here daily to help you revolutionize the way you eat.

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