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 move up to the position of President in January 2020.

Jerome Rivoire grew up in Burgundy, France. As a kid, he would ride his bicycle to a local restaurant owned by his parents’ friends and help in the kitchen. His childhood dream was to open his own restaurant so after working in finance in Paris he decided to move to San Francisco in 2004 to work in the restaurant business. He worked his way up and opened his first restaurant, Garcon, in the mission district a few years later.
In 2020, Jerome decided for a change in a career where he could apply his skills and knowledge of the Food Service industry in a different field so he joined Fabrique Délices. He is the West Coast sales representative and enjoys sharing his love for Charcuterie and Fabrique Délices’ dedication to tradition, quality, and creativity.