Roch's Team

Meeting Roch’s team, which is wholly dedicated to making your shopping experience amazing. We have vetted employees who love helping you make the most out of your local grocery store. 

Meet The Roch's Family

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RAY ROCH

PRESIDENT, 3RD GENERATION

Ray’s worked part-time and summers in the family business since he was 12. The day after he graduated from St. Michael’s College in 1987, he started working full-time for Roch’s, and he’s still at it today.

ZACHARY ROCH

VICE PRESIDENT, 4TH GENERATION

Zachary, Ray and Dawn Roch’s son, graduated from the University of Vermont where he double majored in Business & Entrepreneurship and minored in Nutrition.

Dawn Roch

Secretary

GEORGE MELIKIAN

KITCHEN MANAGER

Over 30 year’s of experience in the restaurant and kitchen industry.

Todd Tetlow

MEAT DEPARTMENT MANAGER

Over 30 years of experience.

ROXANNE FERRARO

ARNOLD FARM STORE, STORE MANAGER

CHARLOTTE ROCH

ACCOUNT MANAGER

Recent graduate of Elon University and _____ and is looking forward to being a part of the family business.

MICHAELLE RIVIERA

ASSISTANT MANAGER

Worked at Johnson & Whales…

Food, Family, & Friends.

Supporting RI Food Banks

We believe fresh, homemade food is cause for celebration. So, whether you're throwing a party for the happy couple or a new baby, hosting the extended family, or planning a business luncheon for 10 or 200, we'll help make it a deliciously memorable event.

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Feeding Our Future

Our Fresh Start Childrens Program

Since 2006, we’ve helped school food service supplier Sodexo procure, process, and deliver fresh fruits and vegetables from local farms and out-of-state purveyors to local elementary schools. What started with delivery to two local elementary schools is now an ever-growing production and delivery service to 71 cafeterias throughout Rhode Island.

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Sandwich and vegetables

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In The News

USDA GRANT EXPANDS OUR FARM-TO-SCHOOL PROGRAM

Roch's recently won a near $89,000 USDA Local Food Promotion Program (LFPP) Grant that will help expand our farm-to-school and farm-to-institution programs — giving more kids and people in the community more access to delicious, fresh food.

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