A Beloved RWU Tradition Comes Full Circle for Alumnus Roy Marden ’20

BRISTOL, R.I. – For Roy Marden ’20, a connection to Roger Williams University that began as a student has continued into his career – and back to one of his favorite campus traditions.

Six years after graduating, Marden now manages the fish market at his family’s business, Captain Marden’s Seafoods in Wellesley, Mass., a company that has brought him back to RWU as a seafood supplier for its annual Bon Appétit Lobster-Steak Dinner in the Upper Commons.

Captain Marden’s Seafoods has been around since 1945, when Marden’s grandfather, great-grandfather and great-uncle opened a fish market in West Newton, Mass. Today, Marden manages the company’s Wellesley fish market while also helping with its restaurant and seafood distribution operation.

His path into the family business was a natural one. Marden worked there during middle school, high school and college, but his father encouraged him to earn a degree first.

“My dad was like, ‘You got to go to college,’ and I'm glad I did for so many reasons.”

Marden’s senior year at RWU looked different from what he expected. When the COVID-19 pandemic moved classes online in spring 2020, he returned home to help his family’s business as demand for seafood increased.

“I had to give them a hand while finishing up classes,” he said. “Our fish market became so busy because of COVID. All the restaurants closed, so people were making their own dinner instead of going out.”

After graduating with a degree in Management, Marden stayed with his family’s company. That work eventually reconnected him with RWU. The university had purchased seafood from Captain Marden’s in the past, and Marden became part of the effort to reconnect the family business with RWU’s culinary team. He provided samples and gave members of the team a tour of the family’s warehouse, fish market and restaurant.

The relationship is especially meaningful because of Marden’s own memories of the university’s Steak & Lobster event.

“I went every year,” he said. Marden recalled his favorite memories were helping friends navigate the best way to eat a lobster.

“A lot of people, when they get a whole lobster in front of them, have no idea what to do with it … so, helping all my friends break down their lobsters so they can enjoy it, it was a cool moment to share.”

For Marden, the tradition was one of the experiences that made RWU stand out when he was choosing a college.

“I remember when I was looking at colleges, one of the things about Roger Williams that really stood out was its culinary program,” he said. “You get to have steak and lobster. It's a pretty cool perk to have and not a lot of my friends got to experience that at other universities or colleges.”

Now, Marden gets to watch current students enjoy a tradition he remembers from his own college years while his connection to the university grows deeper than he ever expected.

“I valued my four years there so much. I tell everybody how awesome it was, and but I never thought that I'd be seeing some of the people in the Commons, six years later, talking to them about my family's business or what kind of seafood to feature on next week's menu.”

Marden credits RWU with preparing him for his career both inside and outside the classroom.

“Academically learned a ton at Roger Williams through all the classes that we took in the business school,” he said. “But then living independently for the majority of four years was huge and it just teaches lessons that you don't learn in the classroom.”

For current students, Marden encourages getting involved and building relationships that continue beyond graduation.

“Building really good friendships. I think that's probably one of the most important things. I was a part of a group of friends that I still talk to on a daily or even a weekly basis.”

For Marden, his return to RWU through his family business is an unexpected continuation of the college experience he valued – and a chance to help create new memories for today’s students.