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.
VP Operations & Purchasing
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.
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.