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Espaņol
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Emmanuel Megrelis
President General Manager |
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GENERAL INFORMATION
Date of Birth: May 28, 1965
French and US citizen
Father to Lauren (12 years), Helena (7 years) and Constantin (5 years)
PROFILE:
- Team leader
- Entrepreneur
- Excellent negotiator
- International family culture
EDUCATION:
1986-1987:
MBA at INSEEC, a business school in Bordeaux, France
Summer 1986:
Summer course at the University of Berkeley, CA, USA
1983-1985:
Major in Agro-Business at INSEEC, a business school in Bordeaux, France
LEISURES:
- Travel
- Theater
- Benefactor to the "Gift of Life", a Russian Association that enables less fortunate children to receive open-heart surgery in American hospitals
PROFESSIONAL EXPERIENCE:
1984:
ANDRADE GUTTIEREZ, CONGO, CENTRAL AFRICA
A Brazilian company, building a 386-mile long road in North-Congo under the President Mr Denis Sassou Nguesso. I was over seeing the deforestation of the site, as well as being fully involved with quality issues such as leveling and compacting of the construction site.
1985:
PARIS BAKERY, WEBSTER, TX
Creation of a cost accounting system for over 600 different bakery products.
1986:
PAIN D'OR, CHEVILLY-LA-RUE, FRANCE
Industrial bakery, competing for the low-end market. The mission included the negotiation of the new government contracts through public bids, supplying bakery products to the penitentiary system, public hospitals, schools, universities and train stations. I successfully initiated and organized 31 new delivery routes to service over 200 establishments on a daily basis. Our sales grew by 5 million dollars.
1987:
LE CHARM OF FRANCE, HOUSTON, TX
Open and manage a distribution center in Dallas, TX. In 12 months, the sales went from 0 to 2 million dollars. Opened 600 food service customers in the Dallas metropolitan area.
Since 1988:
GB ICE CREAM & SORBET, INC, HOUSTON, TX
I purchased a small ice cream laboratory and became the first in Texas to successfully introduce fat-free and cholesterol-free French sorbet to a white tablecloth market.
In 1992, I made my product available to 1000 retailers and launched my own brand name: the French Sorbet House. I pioneered the market for 4 years before the major ice cream manufacturer moved in.
In 1994, I started a frozen French croissant dough production for the food service industry, and in 2001, I changed the company name to GB FOODS, INC.
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