CEO Ian MacGregor grew up around fish. “One of my first memories is how Dad always smelled like lobster when he got home from work,” said Ian, whose parents opened the seafood market’s original location on the Upper West Side. Today, Ian carries on the family tradition at Lobster Place in Chelsea Market
, though on a vastly larger scale. Between its resale and wholesale operations through December 2012, the business averaged monthly sales of 60,000 pounds of salmon, 80,000 pounds of lobster, and more than 200,000 oysters. And that was before this winter’s renovations added a dedicated lobster section designed to handle an additional 9,500 pounds of lobster per week. The revamped market reopened on April 4.