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.
Céline joined Fabrique Délices in 2020 as the Marketing Manager. Originally from France, she started a career as a Marketing Communications Manager in a large B2B Company in Paris, then moved to San Francisco. With over 8 years of experience in digital and traditional marketing, creating marketing plans, events, and campaigns, she is a Full Stack Marketer. Outside of work, Céline enjoys hiking, running, and traveling, as well as spending time with family.
Sales Representative, West Coast
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.
Village Gourmet National Food Service Sales Manager, East Coast based
Quitterie Dankha grew up in the Basque Country, between the mountains and the ocean. Surrounded by outstanding quality ingredients, she had the best examples of them cooked at home by her Mother. When most kids have a sweet tooth, she was more into Roquefort, game birds, and offals.
Working in the Food Industry was a no brainer, and so she did for the last 8 years: in Indonesia, NY, London… But Quitterie had also been raised with Crosby, Sinatra, Astair, Fitzgerald… So the dream was always New York. After working in Food Service distribution with top Michelins restaurants and hotels in London, she moved back to the big apple with her husband.
Since 2022, she joined the Fabrique Délices and Three Little Pigs team with a focus on the East Coast, never missing a chance to enjoy some duck rillettes and Boudin Noir!
Outside of work, Quitterie enjoys traveling, spending time with her family & friends, and tasting new wines!