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 21 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.
CHEF operating officer
Rohit joins Fabrique Délices in 2020 as the Chief Operating Officer with a passion for good food and bringing people together. Rohit is a strategic, resourceful and results-driven executive and entrepreneur combining a strong technical and financial background coupled with a keen business acumen and strong critical thinking and pragmatic problem-solving skills. He possesses over 15 years of proven excellence in operations, marketing, business development, strategy and planning, risk management, regulatory compliance, and stakeholder management, with particular expertise in building brands. Outside of work, Rohit enjoys the outdoors, cooking, traveling and has always made helping people and having a positive impact on communities a priority through his leadership involvement with several nonprofit organizations.
Chef Charcutier, Traiteur
Antonio Pinheiro, Chef Charcutier-Traiteur and Co-owner of Fabrique Délices was born in Portugal near Lisbonne in 1961. In 1979, he was graduated from “L’école Lenotre” where he studied and learned “l’art de la charcuterie”. He then worked for several Artisanal Charcuterie in France. In 1982 after joining Sapar SA, a French “Charcuterie” he moved to San Francisco along with Marc Poinsignon to manage Fabrique Délices, a subsidiary of Sapar SA. Ten years later, he and Poinsignon purchased Fabrique Délices.
Marc Poinsignon, Président and Co-owner of Fabrique Délices was born in Meaux near Paris, France in 1963. In 1984, he graduated from “L’ecole Hotelière de Paris” where he studied and learned a great deal about hotel & restaurant management as well as traditional cuisine. He then worked for several 3 stars restaurants in Paris and London. In 1985 after joining Sapar SA, a French “Charcuterie” he moved to San Francisco along with Antonio Pinheiro to manage Fabrique Délices, a subsidiary of Sapar SA. Ten years later, he and Pinheiro purchased Fabrique Délices.
East Coast Sales Manager
Patrick Noel was born in Provence, a Mediterranean region of southeastern France. By the age of 12, he was already selling game and game birds to the local restaurants of his hometown, Aix-en-Provence. He came to the United States in 1978 and has been living in the Washington, DC area ever since. After serving as Regional Manager of one of the largest US cheese importer for 10 years, Patrick Noel took on the challenge of developing Fabrique Délices’ sales along the East Coast and in the Midwest region. He has been with the company since June 1990.
Regional Account Manager
Florence Glavin is our Regional Account Manager (East Coast) , working with Patrick Noel on a territory that covers the eastern half of the U.S. and the Caribbean. Florence arrived in the United States in November 2001 to join Fabrique Délices. She earned her Masters degree in International Trade at the University of Aix-en-Provence, her hometown. “By working at Fabrique Délices, I love the opportunity to offer to my customers not only a superb selection of gourmet products, but also the very best service. Their satisfaction is my top priority.”
Julie was born in Meaux, France. Her mother is French and father is Portuguese. Julie grew up with both French and American cultures and was always traveling back and forth. At a young age, Julie always enjoyed cooking with her grandmother and father. In fact her father Antonio inspired her to study culinary arts. After getting her AA from culinary school in Meaux, France she decided to also obtain a BA in Tourism in Paris, France. In 2013, Julie decided to move to an island to work for the best hotel in the world. Upon her return, she was hired at Fabrique Délices and now wears many hats, but Julie mainly focuses on Q/A, HACCP and all their affiliated programs. When Julie isn’t working she enjoys yoga, hiking, traveling, going to concerts and cruising in her 1965 mustang.