SÉBASTIEN ESPINASSE

Sébastien Espinasse is originally from Brive la Gaillarde, a region in France well-known for its gastronomical excellence. When he came to the San Francisco Bay area nearly 30 years ago for his MBA at the University of San Francisco, he fell in love with the cosmopolitan ambiance of the city and its strong culinary arts presence. After interning with Marriott Hotels for a year, Sebastien followed his passion for fine French charcuterie and in 1998, joined Fabrique Délices, an artisanal producer of over 100+ French charcuterie products including pâté, jambon de Paris, duck confit, sausage, and much more. Today, Sébastien is the President of Fabrique Délices and member of 10+ French and culinary focused organizations.