Alison Marcantuno, the Store Team Leader at the new Whole Foods Market in Exton, which opens this morning at 9:00 AM, spoke with VISTA Today about being born in Cleveland, growing up in Kennett Square, and being active in horseback riding when she was younger.

Marcantuno further discussed studying Environmental Resource Management at Penn State and her transition to the food industry, which began when she took a job as a pastry chef at Brasserie Perrier in Center City, enrolled in the Restaurant School in Philadelphia before signing on as the bakery team leader at Whole Food Market’s South Street store in 2003.

She also talked about what makes Whole Foods Market unique and the challenges and opportunities that lie ahead for her store.

Where did you grow up Alison?

I was born the middle of three kids in Cleveland, Ohio but my family moved to Kennett Square when I was six years old. I attended Unionville-Chadds Ford School District from 1st through 12th grade. I still live in the Kennett area, and my kids go to the same schools I attended.

What did your parents do?

My father was an (occupation?) engineer at DuPont. My mother stayed at home with us when we were younger and then worked in a doctor and a lawyer’s office as we got older.

What do you remember about growing up in Kennett Square?

Kennett Square was still very rural when we moved there in 1979. I remember being amazed at how many cows and horses there were and how easy it was to buy fresh-picked corn from one of the area’s many farm-stands.

Did you play any sports in high school?

I didn’t play any sports in high school that were school associated, but I was an active horseback rider and competed in events all over Chester County.

How did you get started with horseback riding?

When we moved to Kennett Square, I told my parents I wanted to give horseback riding a try. They let me, not thinking I would stick with it. But it did! In fact, I stayed active in the sport through high school and even into college.

Did you have a favorite event?

I started with combined training and then focused on dressage.

What was your first job?

When I turned 16, I bussed tables at the Chadds Ford Inn for two summers. Bussing tables was hard work, but I loved the cash in my pocket at the end of the night.

What lessons did you learn bussing tables that stay with you today?

For the first time, I was working with adults who were professional servers who depended on tips to pay their bills. The experience gave me an understanding and insight into what it meant to work hard and support yourself. I also learned how to work well as part of a team.

What kind of music were you listening to in college?

I liked a wide variety of music; everything from Bryan Adams to Echo and the Bunnymen to the Pet Shop Boys.

At work, we have some discretion over the music playing in our stores. Whenever anyone asks me what I want to hear playing while I work, my answer is always the upbeat, fun music from the 1980’s!

After high school, where did you end up going to college, Alison?

I considered Villanova, Delaware, and Ithaca in New York State but ended up going to Penn State Main Campus all four years.

Why Penn State?

Initially, I wanted to study Environmental Engineering, and Penn State had a great engineering school. After a year or two, I switched my major to Environmental Resource Management, which focused on soil and water, giving me that connection to the Kennett Square farm life I missed. As I went further in my major, I gained a deeper understanding of how we treat the earth impacts the food we eat and how good farming practices leads to higher quality food and better health.

How did you adjust to life at Penn State?

It was a big change for me coming from what was then a small high school with 180 kids in my graduating class, but a welcome one.

How did you get from Penn State to being a team leader over a new Whole Foods Market?

When I finished college, I decided I needed a change. I  took a pastry chef job in Philadelphia and enrolled at the Restaurant School in Center City so I was going to school during the day and working as a pastry chef at night and on the weekends.

Rocco Lugrine, the first pastry chef I worked with at Brasserie Perrier, had a big impact on me. He taught me that sourcing and using the highest quality ingredients including the best chocolates and in-season produce and fruit in everything I made was totally worth it

In 2003, after a couple of years working as a pastry chef, I wanted a job with more of a career path at a company that aligned with my values and priorities. I applied to be for an opening in the bakery at Whole Food Market’s South Street store. The store team leader, Lance McAllister, took a chance on me and hired me as the store’s bakery team leader.

Why do you say he took a chance on you?

I didn’t have experience in the grocery industry or at Whole Foods Market but Lance saw I had experience running a small team in the kitchen and decided I was the right choice for the position.

Where you comfortable in that leadership role?

I never considered myself to be a natural leader. In college and then again in the workplace I began to notice I had more to offer and encouraged myself to take on more responsibility. As I did so, others followed.

Was your transition into Whole Foods smooth?

Part of Whole Food’s culture is that employees at every level are empowered to make decisions. There’s a natural trust that employees will make good choices. I loved that approach and quickly adjusted to a new culture and workplace. My team leader not only trusted me but encouraged me to come up with my own solutions to problems I identified.

How long did you stay at the South Street store?

In 2005, I became the bakery team leader at the Devon store and then moved to the associate Store team leader job in 2006, a title I held at three stores over four and a half years. In 2011 I became team leader for WF’s North Wales store and was there up until 2013 .  I then became the Store Team Leader for the Whole Foods Market in Wynnewood, Pa up until 2 months ago when I took over the Exton store.

What do you bring to the Store Team Leader job at Whole Foods that is unique?

The ability to see the whole picture. By that, I mean that every action we take has to be made with all of our stakeholders in mind including customers, team members and suppliers. My first priority is to make the Exton store experience excellent for our customers. It is also important to me to create a work environment in which our team members get the training they need and opportunities to move up.

As you look to open the Exton store on January 18th, what challenges and opportunities are you preparing for?

I’m excited about showing our customers, whether they’re first-time Whole Food shoppers or they’ve been shopping at another nearby store, what a great experience shopping at the Exton store is. Not only do we have everything on their shopping list but we have high quality standards across departments. There are no artificial flavors, colors, sweeteners, preservatives or hydrogenated fats in any of the food we sell. I like to say we’ve done the hard work for you.

I also love all of the spaces in the store for friends and family to gather like the in-store pub venue and our huge rooftop where you can enjoy food, drinks and a fire pit.

Out of Whole Foods 460 plus stores across the United States, what makes the Exton store unique?

Aside from having great produce, dairy, meats and seafood, all the items our customers expect to find at any Whole Foods store they visit, our beer and wine offering will be more extensive than most of our other Pennsylvania stores and offer many of the local craft beers Chester County is known for. Our prepared food venue is going to be bigger than most of our other stores as well and offer great tacos and other Latin-themed menu.

Our rooftop venue, which were still fine-tuning, is going to be a great place to grab a meal or drink a cold beer on a warm summer night. We’ll have a full kitchen, several beers on tap, a fire pit and seating for 50 up there. Our focus is creating a nice place to relax at the end of a long day or for community groups to host small gatherings.

How many team members will work at the store?

There will be approximately 180 full-and part-time employees working at the Exton store. First and foremost, we’re looking for people who have a great attitude, enjoy serving our guests and are strong problem solvers. As long as someone has wants to learn and be a team player, we can train most of the other skills.

How does someone interested in being a WF team member apply?

Whole Foods Market attracts people who are passionate – about great food, about the communities they live in, about how we treat our planet and our fellow humans – and who want to bring their passion into the workplace and make a difference. People interested in working on our Exton team should click here to learn more or submit an application.

Finally, Alison, what is the best piece of advice you ever received?

My parents have always been my best source of advice. They’ve always encouraged me to listen to my heart and follow my instincts when making a difficult decision. Their advice has always come in handy not only when I was deciding what career to pursue but also in day to day family and professional life as well.