THE TEAM

GENERAL MANAGER

A third generation butcher who learned to process wild game at the age of 12 from his father.  At 18 he became a butcher for Brookshire’s Grocery Company and grew a passion for excellent customer service.  For almost a decade now he’s been cutting in stores, butcher shops, and restaurants.  

He now has 8 years of experience 

GENERAL MANAGER

A third generation butcher who learned to process wild game at the age of 12 from his father.  At 18 he became a butcher for Brookshire’s Grocery Company and grew a passion for excellent customer service.  For almost a decade now he’s been cutting in stores, butcher shops, and restaurants.  

He now has 8 years of experience butchering all types of meat.  From alligators to elk, Josh is well equipped to take on whatever Flower mound wants to put on their plate.  

OPERATIONS MANAGER / FISH MONGOR

Dan Walker grew up in many states such as Tennessee, Ohio, Kansas, and Georgia. He ended up in Texas at the age of twenty and ventured into the seafood industry. At this time, he also met his now wonderful wife, Brittany Walker. Starting as a seafood clerk, Dan’s experience in seafood allowed him to expand 

OPERATIONS MANAGER / FISH MONGOR

Dan Walker grew up in many states such as Tennessee, Ohio, Kansas, and Georgia. He ended up in Texas at the age of twenty and ventured into the seafood industry. At this time, he also met his now wonderful wife, Brittany Walker. Starting as a seafood clerk, Dan’s experience in seafood allowed him to expand into management and grow his passion for seafood and quality customer service. After training in corporate and local markets, a decade later, Dan still remains committed to learning about his products as well helping educate customers and those around him on quality seafood. Quality of seafood is sometimes hard to determine, which is why it is always important to have a fish monger you can trust. Dan strives to keep the trust of his customers by providing excellence to every customer every time. He is proud and excited to do so with Flurry’s Market + Provisions team in Flower Mound, TX.

SEAFOOD MANAGER / FISH MONGER

A Texas girl born and raised.  Anastasia is a proud parent of a beautiful daughter Genesis and kitty Emma.  She's always had a passion for food and has spent a lot of her childhood in the kitchen learning from her parents. When she was a kid, she used to pretend that she had her own cooking show and talk to he

SEAFOOD MANAGER / FISH MONGER

A Texas girl born and raised.  Anastasia is a proud parent of a beautiful daughter Genesis and kitty Emma.  She's always had a passion for food and has spent a lot of her childhood in the kitchen learning from her parents. When she was a kid, she used to pretend that she had her own cooking show and talk to her pretend audience like Emeril who she admired dearly. Anastasia followed her dreams by attending Le Cordon Bleu Culinary Arts. There she expanded her knowledge of the foundations of the culinary world.  After receiving her culinary degree, she went on to her first job at TJs Seafood Market in Dallas as an extern. Over the course of 8 years she worked her way through the ranks from prepping in the kitchen to the seafood market and front of house management. She discovered her passion as a fish monger and really mastered the craft over time. After taking some time to explore different career fields, she realized how much she truly missed working with seafood.  She's very honored and excited to be working with the Flurry’s and looks forward to embarking on her new journey together and providing the upmost care and customer service.  

KITCHEN OPERATIONS MANAGER

Austin was born and raised in the DFW area. His passion for preparing food for others began while working at Boy Scout camps as a teenager, where he was the primary cook for his group. Austin’s first first full time job was as a fry cook in a fast food restaurant. After high school, Austin took a five year hiat

KITCHEN OPERATIONS MANAGER

Austin was born and raised in the DFW area. His passion for preparing food for others began while working at Boy Scout camps as a teenager, where he was the primary cook for his group. Austin’s first first full time job was as a fry cook in a fast food restaurant. After high school, Austin took a five year hiatus from the food service industry to serve in the Marine Corps. Upon finishing his service, Austin moved to New York to give college a try, but decided he'd rather go in diferent direction. He moved back home to Texas, where he jumped back into the food business. Austin was mentored in the art of cutting meat by Josh, Flurry's Market Manager.  What Austin may lack in years of experience, Austin makes up for with a love of learning!   Austin is passionate about sharing knowledge with his customers, so that they go home with the greatest chance to have an incredible meal.