In a three-generation company like Joyce Farms, it often feels like a family. And, in this family, everyone has one singular focus:
to deliver the most delicious and healthiest meats in the country.
As the lead visionary and guiding hand at Joyce Farms, Ron represents the company’s second generation of Joyces. Ron came on board in 1971 after graduating from UNC-Charlotte with a Bachelor of Arts in Business Administration. In 1981, Ron took over leadership from his father, founder Alvin Joyce. Ron’s father taught him the importance of providing outstanding customer service in tandem with great products. He considers himself a “foodie” and his passion for delicious culinary experiences is evident in how he leads the organization.
Ron has served as: president of the National Poultry and Foods Distributor’s Association (NPFDA), Chairman of the NC Small Business Council, a board member of the NC Economic Development Board.
He currently serves on the N.C. Leadership Council of NFIB, the Marketing Committee of the National Chicken Council, and the board of N.C. Free Enterprise Foundation.
Ron has received the NPFDA Man of the year award, the Poultry Vanguard Award, The WS Chamber Small Business Advocate Award, the NC NFIB Small Business Advocate Award. and was presented the Order of the Long Leaf Pine by N. C. Governor James G. Martin.
Ryan first officially joined Joyce Farms in 2008 after graduating from North Carolina State University with a degree in Business Management. In 2010, he left the company to attend Wake Forest where he earned his JD/MBA and soon after, passed the NC Bar. He now oversees Finance, Human Resources and Legal Matters. Ryan holds a Private Pilot Certificate and in his free time, enjoys spending time with his wife, Chelsea, and their dog, Marlin.
Stuart Joyce officially joined Joyce Farms after graduation from North Carolina State University with a Bachelor of Science degree in Agricultural Business Management. Unofficially, he has been a part of Joyce Farms since childhood, when he would come to work with his father after school and during summers. Stuart learned how to process poultry and perform basic accounting. He also spent many hours repairing poultry houses, making sure feed systems worked properly and getting to know all the farmers and their families.
Today he plays an active leadership role in our company overseeing Operations including the plant and hatchery and grow-out of our Poulet Rouge™ chickens, Pheasants and Guinea hens, which are the company’s Heritage Breed Poultry products. He also oversees our seasonal Heritage Turkey and Capon program.
Joyce Farms is privileged to have Dr. Allen Williams on our team. Read more about his expertise, and access some of his recent articles and presentations here.
Nate Morgan is Joyce Farms’ Sales Manager, Naked Beef Expert, and Corporate Chef.
Nate’s culinary interests began at the tender age of nine when, much to his family’s surprise, he asked his grandmother to teach him how to bake a pie. “Grandma’s pie crust planted a seed that grew into a culinary journey,” Nate said.
He graduated from Johnson & Wales University’s Culinary School and was a chef in several restaurants before joining Joyce Farms. His longstanding interest in heritage-breed livestock is one of his true passions and he is an ardent supporter of small, family farmers.
Nate, his wife Krista and their two children reside in Winston-Salem, North Carolina. Nate is an avid sportsman, enjoying saltwater fishing and big-game and waterfowl hunting.
Jeff Gemignani serves as the street presence for Joyce Farms primarily in the Mid-Atlantic and Northeast regions supporting our distributors, distributor sales representatives, and end customers. A graduate of Johnson & Wales University in Charlotte, Jeff brings a unique blend of sales savvy and culinary know-how to the Joyce Farms team, having spent time in several kitchens during his younger years with his most recent experience coming from the famed Sun Valley Resort in Idaho. Prior to joining Joyce Farms, Jeff spent 5 years in the beer and wine wholesale business with a boutique, family owned distributor in Charlotte, NC.
When Jeff isn't out pounding the pavement and spreading the Joyce Farms gospel, he can be found moonlighting as an NCAA Lacrosse official and has also recently taken up flying lessons.
Tom Sprouse makes sure the wheels keep turning here at Joyce Farms. For over 30 years, Tom as made sure everything that needs to keep running, stays running. Tom maintains all our company vehicles, heating and cooling systems, processing equipment and hatcheries. When he isn’t working tirelessly to keep the operation moving forward, Tom can probably be found on his fishing boat, winning another Crappie tournament. He and his wife, Cindy, enjoy spending time at their home in Advance, visiting and playing with their grandsons, Carson and Mason.
Mark is currently responsible for Purchasing and Administration. Since joining Joyce Farms in 1999, Mark has played a number of key roles in our company. Having served as Farm Manager, Hatchery Manager, Shipping and Receiving Consultant, Controller and Administration Manager, Mark has worn many hats over his tenure. Mark received his Bachelor of Science in Business Administration from the University of North Carolina at Chapel Hill in 1983. He then honed his accounting and financial leadership skills as Controller for a local funeral home. Mark lives in North Carolina and is so fascinated by the farming industry that he devotes time to his own operation. He and his family spend happy hours cultivating and running a mini-farm during the time he’s not working at Joyce Farms. He has a passion that truly aligns with ours.
As Joyce Farms’ Operations Manager, Eric Ivey ensures that the plant’s interconnected, daily operations run smoothly, including harvesting and processing, product packaging, and shipping and receiving. He joined the company in 2011, bringing with him poultry-industry experience as a Safety and Compliance Manager. Previously, Eric enjoyed a successful career working with birds of another feather – helicopters. For nearly 23 years, he proudly served his country as an active duty aviation professional in the U.S. Army. Following a fascination with helicopters that began in high school, Eric joined the Army as a Chinook Helicopter mechanic and progressed to Crew Chief, Flight Engineer and Flight Engineer Instructor, logging nearly 2,000 hours in the air. He retired from the Army as a Company First Sergeant, 1st Staff and Faculty Company at the U.S. Army Aviation Logistics School in Fort Eustis, Va. Eric and his wife, Galayn, reside in Clemmons, N.C., and have two daughters – Tanicia and Erika – and a son Khalil.
Jimmy Douglas Mitchell, Jr., is Joyce Farms Quality Assurance Manager. He joined the company in April, 2012, in that role and is responsible for product quality, food safety, HACCP, USDA compliance, and GMP audits. Simply put – he’s the man who ensures your product is fresh, wholesome, flavorful, and delivered to your table enticingly delicious. Prior to joining Joyce Farms, Jimmy served in the U.S. military for six years as a Blackhawk Crew Chief for the 542nd MEDEVAC Unit Camp in Page, Korea, and also with the 1/159th at Fort Bragg, N.C. His dedication, discipline, and attention to detail make him a perfect fit for the Joyce Farms family. Jimmy lives in Pilot Mountain, N.C., – his home town – with his wife Jessie, son Cooper, and daughter Emery.
What do delicious birds, beautiful music, and high finance have in common? Joyce Farms’ Controller Chris Campbell. Chris joined Joyce Farms a little over a year ago from the non-profit sector where he was a CFO and Finance Director for 18 years. Today he is responsible for all of our corporate and farm accounting. “It’s been a fun transition and is a great opportunity to be at Joyce Farms,” Chris explains. “It is exciting to see our items in the hands of chefs and those that appreciate our products.” Chris is also a semi-professional musician and can be found most weekends performing various genres of music – from country and bluegrass to rock and jazz – playing the electric guitar, the acoustic guitar, or the mandolin. “Being a musician, I can never be satisfied playing one type of music. It’s kind of like dining – you don’t want Poulet Rouge™ chicken every day. Sometimes you want pheasant, or guinea, or grass-fed beef.”