Who Is Brittany Rastelli Married To? – The Full Story of the Food Industry Executive, QVC On-Air Host, and Wife to the Rastelli Family Legacy

There is a particular kind of person who begins working in the food industry at age 12 or 13, studies Marketing at university because it is broader than Food Marketing but still keeps one foot firmly in hospitality, climbs the ladder of Philadelphia’s most celebrated restaurant group, and then, rather than continuing to build someone else’s empire, joins a family-owned food corporation — specifically, the family of the man she married — and helps transform it into a nationally recognised brand with a thriving QVC presence.

That person is Brittany Rastelli. And the story of who she is married to is inseparable from the story of who she has become professionally — because in her case, marriage and career have been built together, side by side, as complementary expressions of the same values: quality, hard work, family, and a deep, lifelong love of food.

She is married to Ray Rastelli III — the son of Rastelli Foods Group founder and President Raymond Rastelli Jr. — and together they have built a life in the Philadelphia-South Jersey area that is simultaneously a family story and a business story, the kind of intertwining that defines American family enterprise at its most authentic.

Brittany Rastelli Biography

Early Life and Background 

Brittany Rastelli’s relationship with the food industry is not something she discovered in college or stumbled into as a career convenience. It began when she was a child.

My parents started taking me to restaurants as a little girl. I loved trying new items! I was the 6-year-old who was offended if I was offered a children’s menu since my favorite options were shrimp cocktail, fried calamari and rack of lamb.

That image — a six-year-old refusing a children’s menu because she preferred rack of lamb — is not a romanticised retrospective. It is a description of a child whose palate and curiosity about food were developed very early by parents who took dining seriously. That foundational experience of food as something worth caring about, worth learning about, worth pursuing with genuine enthusiasm, runs through every chapter of her subsequent career.

I have been working in the food industry since I was 12. It started at a beach hut that sold hot dogs to a family owned Italian restaurant, to a fine dining restaurant that is no longer there in Cape May called the Water’s Edge, where I continued to work throughout the summers in college.

Cape May, at the southern tip of the New Jersey shore, is one of the Mid-Atlantic’s most celebrated culinary destinations — a Victorian seaside town with a dining culture that takes seafood seriously and has historically supported fine dining establishments of genuine quality. Working at the Water’s Edge through her summers, from late adolescence through university, gave Brittany front-of-house and operational experience in a real fine dining environment — the kind of experience that shapes a lasting understanding of hospitality as service, craft, and relationship.

Her specific birthdate has not been publicly confirmed. Based on various interview references placing her age at 37 in approximately 2020, she was born around 1983–1984, making her approximately 40–42 years old as of 2025.

Education

She is a St Joseph’s University graduate.

As an 18-year-old, it was tough to choose a major and at the time Food Marketing was too specific for me — what if I hated it? — so I opted to go more open-minded with Marketing and develop the ability to learn all aspects.

Saint Joseph’s University is a Jesuit institution in Philadelphia, consistently ranked among the top business schools in the American Mid-Atlantic region. Its Erivan K. Haub School of Business produces graduates who move into marketing, finance, management, and entrepreneurship across sectors.

The decision to choose Marketing over Food Marketing reflects a pragmatic wisdom unusual in an 18-year-old. She understood that breadth of skills — the ability to market anything — would serve her better than premature specialisation. That instinct proved correct: the versatile marketing toolkit she developed at SJU allowed her to apply it across restaurants, corporate events, seafood brands, and QVC product merchandising — entirely different contexts requiring the same underlying skill set.

Career Journey – From Starr Restaurants to Rastelli Foods to QVC

Pod Restaurant and the Starr Empire — Where It All Began

Immediately after graduation, she joined Stephen Starr’s Empire, working at Pod.

Stephen Starr is one of America’s most celebrated restaurateurs — his Philadelphia-based restaurant group manages some of the most iconic dining establishments on the East Coast, including Buddakan, Morimoto, and Jones. Working within the Starr organisation immediately after graduating is a statement of early professional credibility and ambition.

Pod was the first place that gave me a shot in the real world. I won’t forget what I learned there. My favourite dish out of all of the restaurants would have to be the Edamame Raviolis at Buddakan. I could eat them every day forever and never get sick of them.

That loyalty to the place that gave her her first professional opportunity is characteristic of someone whose values include gratitude and institutional memory — qualities that would later serve her well in a family business context where history and origin story matter deeply.

Pier at Caesars and Special Events — Building Corporate Expertise

She then opened the Pier at Caesars as a member of the Special Events Team and now spends her days as a Special Events Coordinator for the Philadelphia Restaurants. Along with the sales team, she plans mostly corporate events and works closely with the Philadelphia Convention Center. A large portion of her day is also spent planning social events, such as rehearsal dinners, bridal showers, and even sweet 16s

The Pier at Caesars in Atlantic City was, at the time of its opening, one of the most significant new retail and dining developments on the Jersey Shore — a high-profile project that required serious events management infrastructure. Being part of the team that opened it placed Brittany in exactly the kind of high-stakes, detail-intensive environment where her organisational skills and food industry knowledge could be most effectively applied.

The breadth of events she managed across the Starr portfolio — corporate, bridal, social, entertainment — gave her a commercial and relational intelligence about how food functions as an experience, not merely a product. Clients returning for a rehearsal dinner or a sweet sixteen have different emotional needs than corporate guests at a convention center dinner. Managing both required genuine versatility.

The Transition to Rastelli Foods Group — 2014

In 2014, Brittany left an Event Coordination job for all 20 of the Philadelphia Steven Starr Restaurants to join the Rastelli Market Fresh Team and develop and manage the catering department.

Leaving a well-established career with one of Philadelphia’s most prestigious restaurant groups to join a family food business — the family of the man she had married — was a significant professional decision. It was not a step down or a compromise. It was a deliberate pivot toward building something with deeper personal stakes.

The catering department she developed and managed at Rastelli Market Fresh was a new function within the company — meaning she was not stepping into an established role but creating the infrastructure for a department from scratch. That kind of entrepreneurial challenge, within a family corporate structure, requires a specific combination of initiative, tact, and business acumen.

Egg Harbor Seafood — On-Air Host and Brand Spokesperson

In 2015, she joined the Egg Harbor Seafood brand as a brand manager and spokesperson, becoming the on-air guest host for seafood products.

Normally, I am live on TV at the QVC studios in West Chester, selling our beloved seafood brand.

QVC — Quality Value Convenience — is one of the most powerful retail television platforms in America, with a viewership in the tens of millions and a proven record of building food brands into nationally recognised names. Being an on-air guest host for a seafood brand on QVC is not simply a spokesperson role. It requires the ability to communicate product quality, demonstrate preparation methods, field live calls from viewers, maintain enthusiasm across multi-hour segments, and build the kind of viewer relationship that drives repeat purchasing.

Rastelli Foods Group was founded over 40 years ago by my father-in-law, Ray Rastelli Jr. What began as a small butcher shop has grown into an industry-leading corporation supplying the finest hotels, restaurant institutions, retail markets and our guests at home with the highest quality food, products and service. Egg Harbor Seafood is our seafood division of the company, which has gained a following of its own since debuting on QVC back in 2015. All of this growth came from one family with big dreams and a plan to make it all happen.

The pride in that description — my father-in-law, my family — reflects someone who has genuinely integrated into the Rastelli family enterprise, not as an outsider performing a role but as a family member with skin in the game.

Director of QVC Product Merchandising — Current Role

I am the director of QVC product merchandising at Rastelli Foods Group and I am the on-air guest host for Egg Harbor Seafood.

The director of QVC product merchandising role sits at the intersection of product development, retail strategy, and broadcast performance — a genuinely senior position that combines the commercial intelligence of someone who understands what sells, the product knowledge of someone who has spent her life in food, and the on-air credibility she has built through years of live television performance.

Ray Rastelli Jr., Ray Rastelli III and Brittany Rastelli, of Rastelli Foods Group, at QVC Studios in West Chester, Pa. The image of three Rastellis at QVC Studios — founder, son, and daughter-in-law — captures the family business dimension of what Brittany has built and the role she occupies within it.

Who Is Brittany Rastelli Married To? –  Ray Rastelli III

I am a wife to my husband, Ray.

My father-in-law, Ray Rastelli Jr. founded Rastelli Foods Group over 40 years ago.

Brittany Rastelli is married to Ray Rastelli III — the son of Raymond Rastelli Jr., the founder and president of Rastelli Foods Group, and the Vice President of the company in his own right.

Ray Rastelli III is not merely his father’s son in a titular corporate sense. He has been actively engaged in building the QVC chapter of the family business — speaking publicly about the company’s product strategy, its differentiation in the QVC marketplace, and its expansion into e-commerce and direct-to-consumer channels.

Ray Rastelli III, Vice President of Rastelli Foods Group, says the partnership with QVC started out on the private-label side, but took off after Rastelli Foods Group launched its 40-year-old steak brand, allowing consumers to buy in to the company’s backstory and decades of experience in the meat industry.

The marriage of Brittany and Ray III is, in a very real sense, a merger of personal and professional life — they work in the same company, appear together at QVC Studios, share the Rastelli family brand identity, and raise their children within the same family enterprise context. This kind of deep intertwining of marriage and family business is characteristic of the most durable family companies — ones where the next generation is genuinely invested, personally and professionally, in what the previous generation built.

She lives in Philadelphia with her husband Ray and Pomeranian “Murray.” She enjoys dining in the city with her husband and being at the Jersey shore in the summer with their family.

The Jersey Shore in summer — a deeply South Jersey cultural experience, connecting her current life back to the Cape May summers of her youth — is part of the texture of a life that has remained rooted in the Philadelphia-South Jersey corridor even as its professional dimensions have expanded nationally through QVC.

Rastelli Foods Group – The Family Empire She Joined

To understand Brittany Rastelli’s professional context, it is worth understanding the company she became part of through marriage and professional commitment.

Raymond Rastelli Jr. is a true embodiment of the American dream — an entrepreneur who turned a small butcher shop into a global leader in premium meat processing and distribution. His journey began in the mid-1970s when, as a teenager with his first child on the way and struggling to make ends meet, Ray took a leap of faith and opened his own butcher shop in his hometown of Oak Valley, New Jersey. What started as a modest storefront quickly became the foundation for what would grow into Rastelli Foods Group, a world-class provider of high-quality meats and seafood to food service, retail, e-commerce, and military customers across the globe.

Over the past four decades, Ray and his brother Tony Rastelli have transformed Rastelli Foods Group into an internationally recognised brand, employing over 900 people and processing more than 2 million pounds of meat every week

In 2018, Rastelli Foods Group was named The National Provisioner‘s Processor of the Year — one of the most significant honours in the American meat processing industry. The company’s QVC partnership, its e-commerce expansion, its Rastelli Market Fresh retail stores, and its Egg Harbor Seafood brand represent a diversified consumer food enterprise built from a single New Jersey butcher shop over four decades.

Brittany joined that enterprise at a formative moment — the mid-2010s, when the QVC partnership was being established and the direct-to-consumer channels were being built. Her contribution to that growth, through product merchandising strategy and on-air representation, is genuinely substantive.

Children and Family Life

I am a mother to two beautiful children, Raymond (known as RayRay) and Milania.

Raymond — nicknamed RayRay — continues the family naming tradition that has run through Raymond Rastelli Jr. and Ray Rastelli III. Milania is the couple’s daughter. Both children were young during the COVID-19 period, when Brittany shared a glimpse of her family life in interviews and social media content.

My husband has already left for work and it’s just the kids and me. Since I am already ready to go with time to spare, I get in some extra snuggle time with them until the babysitter comes.

I have two children — my son who is 5 and my daughter who is 2 — and food staples in our home typically include frozen raw chicken tenders, cod, salmon, shrimp, burgers and round dogs.

The detail about Rastelli-brand proteins being household staples — naturally and unselfconsciously mentioned as an ordinary fact of family life rather than a marketing message — reflects someone for whom the company’s products are genuinely part of daily domestic reality, not merely a professional identity.

Her parenting philosophy comes through clearly in the interviews she has given about feeding children. Keep trying, and honestly, don’t be shy about bribery. My daughter eats everything but my son is challenging. If your child will not eat vegetables, try having them help you make something like a smoothie and when they aren’t looking, put some spinach in the blender — they will never know.

That pragmatic, warm, slightly conspiratorial approach to family feeding — rooted in genuine experience rather than aspirational parenting theory — is characteristic of someone who has been in the food industry long enough to understand that the most important thing is that families actually eat well, not that they eat perfectly.

Personal Wellness and Daily Life

The choice that I make to wake up early and start my day with a workout four to five times per week, while my family is still asleep, is the most important and impactful decision I make daily. It sets a positive tone for my food choices and makes me feel accomplished — a mood I then take with me throughout the day.

The 4:40 AM alarm, the early workout, the pre-workout drink, the Legion Swedesboro membership — these are not the habits of someone who treats fitness as an occasional priority. They are the habits of someone who has structured her daily life around a genuine commitment to physical health, even when the logistics of two young children, a full-time career, and a media presence make that commitment logistically challenging.

Finding a healthy, balanced lifestyle was not easy, but once I found it by quitting fad diets and making small significant changes to my daily eating and workout habits, I eliminated any feelings of guilt I used to have.

That candour — acknowledging that the balanced lifestyle was found through experimentation and failure rather than natural discipline — is consistent with the practical, unsentimental intelligence she brings to everything from product merchandising to parenting to personal wellness.

Net Worth

Brittany Rastelli’s personal net worth has not been publicly confirmed. Her income is derived from her senior role as Director of QVC Product Merchandising at Rastelli Foods Group, her on-air compensation as a QVC guest host for Egg Harbor Seafood, and her position within a family food enterprise that processes over two million pounds of meat weekly and has been named Processor of the Year by one of the industry’s most respected trade publications. Given the scale and success of Rastelli Foods Group, and her substantive senior role within it, she occupies a financially comfortable position — though any specific figure would be speculative without verified documentation.

Tribe, Religion, and Nationality

Brittany Rastelli is an American national of white American ethnicity, born and raised in the Philadelphia-South Jersey corridor. Her religious affiliation has not been publicly confirmed. Her cultural identity is rooted in Italian-American food culture — the Cape May summers, the Starr restaurant world, the Rastelli family’s South Jersey Italian-American food heritage — which expresses itself through her professional life more clearly than through any stated identity claim.

Conclusion

Brittany Rastelli’s biography is, at its core, the story of a woman who found her professional calling before she understood what it was, then spent two decades building toward it — from the hot dog beach hut of childhood, through the fine dining of Cape May, through the Starr restaurant empire of Philadelphia, into the Rastelli family business and onto the QVC stage. Her husband Ray Rastelli III is not simply the man she married. He is the person alongside whom she has built a career, a family, and a shared stake in something larger than either of them — a family food enterprise with a forty-year history and a national consumer profile. In the Rastelli family story, Brittany is not an appendage. She is, as her on-air presence and senior directorial role confirm, a central character.

Frequently Asked Questions (FAQs)

1. Who is Brittany Rastelli married to? Brittany Rastelli is married to her husband Ray — specifically Ray Rastelli III, Vice President of Rastelli Foods Group and the son of company founder Raymond Rastelli Jr. They are a couple who share both a personal and professional life within the Rastelli Foods Group family enterprise.

2. How old is Brittany Rastelli? Based on interview references placing her age at 37 in approximately 2020, Brittany Rastelli was born around 1983–1984, making her approximately 40–42 years old as of 2025.

3. Where is Brittany Rastelli from? Brittany Rastelli lives in the Philadelphia area with her husband Ray. She grew up in the Philadelphia-South Jersey corridor and has remained rooted in that region throughout her career.

4. What is Rastelli Foods Group? Rastelli Foods Group was founded by Raymond Rastelli Jr. in the mid-1970s as a small butcher shop in Oak Valley, New Jersey, and has grown into an internationally recognised brand employing over 900 people and processing more than 2 million pounds of meat every week

5. What does Brittany Rastelli do professionally? Brittany Rastelli is the director of QVC product merchandising at Rastelli Foods Group and the on-air guest host for Egg Harbor Seafood. She joined the Rastelli Market Fresh Team in 2014 to develop and manage the catering department, then joined the Egg Harbor Seafood brand as brand manager and spokesperson in 2015.

6. Does Brittany Rastelli have children? Yes. Brittany Rastelli is a mother to two beautiful children, Raymond (known as RayRay) and Milania.

7. Where did Brittany Rastelli go to school? Brittany Rastelli is a St Joseph’s University graduate where she earned her degree in Marketing. She chose Marketing over Food Marketing as a degree to develop broader skills across all aspects of business