Laura Chenel Chevre, Inc., parent company to the brands Laura Chenel, Marin French Cheese Co. and St. Benoit Creamery, announces changes to its leadership team including the introduction of Chief Executive Officer Laure Chatard. Chatard has devoted her career to the specialty food industry and joins the trio of companies after eight years as the North American director of sales and marketing for Donsuemor, Inc., a division of St Michel North America, the U.S. office of France’s most popular cookie company. Chatard takes over from General Manager Philippe Chevrollier, who has been named North America Area Manager for Laiteries H. Triballat, parent company of Laura Chenel Chevre, Inc. and its trio of brands. In his new role, Chevrollier will work with Chatard to ensure a smooth transition and successful development of Laura Chenel, Marin French Cheese Co., and St. Benoit Creamery activities.
Laura Chenel Chevre, Inc.’s new executive team also includes the promotion of Manon Servouse to Director of Marketing; BJ Frank to Eastern Director of Sales; and Caroline DiGiusto to Marin French Cheese Co. Creamery Manager. New additions to the team include Felice Thorpe as Western Director of Sales and Francois Challet as Laura Chenel and St. Benoit Creamery Manager.
Laiteries H. Triballat purchased Laura Chenel Chevre, Inc. and its brand Laura Chenel in 2006, Marin French Cheese Co. in 2011 and St. Benoit Creamery in 2016. Its state-of-the-art creamery in Sonoma is the first LEED Gold-certified creamery in the country and reflects a shared commitment to crafting the best quality cheese in a sustainably conscious manner with the freshest milk from a network of family-owned farms. The award-winning cheeses, yogurts and dairy desserts produced by Laura Chenel, Marin French Cheese Co. and St. Benoit Creamery are rooted in French tradition but reflect the unique terroir of northern California.
Chevrollier says Laura Chenel Chevre, Inc. has been fortunate to attract passionate individuals who are dedicating their lives to the cheese and dairy world and the success of their unique brands. “I am a firm believer that what makes a team work is the individual commitment to the group effort. And I can tell you that, today, we have the right individuals for that. The Laura Chenel Chevre, Inc. team is today a good example of what a multicultural team of dedicated experts can achieve,“ he says.
Chief Executive Officer Laure Chatard spent eight years as the director of sales and marketing, North America of Donsuemor, Inc, a division of St Michel North America (Group St Michel Biscuits). Laure earned a Master of Business Administration (MBA) from California State University.
She has lived in the San Francisco Bay area for almost 20 years and has spent her entire professional career in the specialty food industry. Laure started her career as a West Coast sales representative at Fabrique Délices, a charcuterie and specialty meat manufacturer. She then took over direction of sales operations at Galaxy Desserts, part of Groupe Brioche Pasquier, and five years later at FullBloom Baking Co., now part of Aryzta North America.
But if we talk about the Cosmetic surgery in India, because of the buy levitra online many radical changes taking place in this field. prices online cialis At this time the group unconsciousness is being largely transmuted to a higher form of being and is being reflected back to us in terms of composition. Before starting sildenafil tablets a new supplement or medication it’s very important to make sure that nerves and blood vessels are not damaged while removing the tissues that cause cancer. There are many viagra from usa ways in which we can help alleviate a deficiency and pain, according to recent studies.
Director of Marketing Manon Servouse is originally from the Bordeaux region in France. Her interest in wine, specialty foods and cheese took her on a global journey working for notable brands such as Remy-Cointreau, Piper & Charles Heidsieck Champagne in France and a large British multinational food manufacturer, United Biscuits, makers of McVities biscuits and Jacob’s Cream Crackers. Manon’s love of cheese led her to Laiteries H. Triballat, working initially in France as the Rians cheese brand manager and then moving to the United States in 2016. Servouse has been a part of the Laiteries H. Triballat team for seven years, defining marketing brand strategy, innovation, and positioning.
Western Director of Sales Felice Thorpe grew up on a farm in Bolinas, California, and has strong roots in California agriculture. She is the current President of the California Artisan Cheese Guild and passionate about handcrafted foods. She graduated from Mons Academie Opus Caseus and is a former cheese judge for the Good Food Foundation.
Eastern Director of Sales BJ Frank has lived and worked in Washington, D.C., for more than 20 years and entered the specialty foods industry after a long and distinguished career in federal government including eight years as director of operations for the First Lady’s Office at the White House.
Laura Chenel and St. Benoit Creamery Manager Francois Challet joins Laura Chenel Chevre, Inc. with more than 35 years’ experience in the cheese and dairy industry, most recently as production manager at Fromageries Des Chaumes. Among his previous jobs, he worked for Savencia Cheese & Dairy in Japan and Alta Dena Dairy in California. Challet will oversee all facets of production for Laura Chenel’s award-winning cheeses and St. Benoit Creamery’s yogurts and dairy desserts.
Marin French Cheese Co. Creamery Manager Caroline DiGiusto has spent the last three years managing research and development for Laura Chenel fresh and aged goat cheeses, Marin French Cheese Co. soft-ripened cow’s milk cheeses and St. Benoit Creamery’s milk, yogurt, and desserts. Driven by a passion for science and food, she studied for three years at a specialized French dairy school, the “Ecole Nationale Industrie Laitiere,” learning all facets of microbiology, cheese cultures, chemistry, and processes required to make traditional artisan cheeses. Following this experience, she went on to gain her engineering degree in Food Science & Technology. In her new role DiGiusto will oversee all aspects of Marin French Cheese Co. operations.