Sébastien Espinasse is originally from Brive la Gaillarde, a region in France well-known for its gastronomical talent. His passion is making traditional and authentic French cuisine. When he came to the San Francisco Bay Area 27 years ago for his studies (MBA), he immediately fell in love with the cosmopolitan ambiance of the city and the opportunities the area afforded him to pursue the culinary arts. After a year-long internship at the San Francisco Marriott Hotel, he continued to take an interest in the products specific to his region in France. He took the position of VP Sales and Marketing for Fabrique Délices in 1998 and moved up to the position of President in January 2020.

A native of Burgundy, France, Jerome Rivoire has spent his career championing the culinary traditions of his homeland. Following two decades in the restaurant and foodservice sector, he transitioned to food manufacturing to help scale artisanal excellence. For the past six years at Fabrique Délices, he has focused on expanding the reach of traditional French charcuterie across the West Coast, leveraging his extensive industry knowledge to support distributors and culinary professionals alike.

Clément Lelievre brings a world of experience in premium foods, having led sales and brand growth for gourmet products like charcuterie, truffles, and caviar across Canada and the U.S. A graduate of École Ducasse and a seasoned relationship builder, he combines deep culinary passion with sharp commercial insight.