Fleury Michon
Philippe Teisseire (Admin. & Financial Director)
Mr. Billy Salha (Gen. Mang.)
Mr. Gerard Chambet (Gen. Director of Operations)
Summary
History
The company was founded in Jonzac, France in 1920, by brothers Jean-Marie and Maurice Fleury, and partners Michel and Fernand Michon. The brothers wanted to produce and deliver high-quality, traditional French charcuterie to a wider audience. By 1940, the company was supplying more than 10,000 tons of pork to its customers. Throughout the 1950s and 60s, Fleury Michon introduced new products, such as ready meals, and expanded its network of stores and delivery routes. By the late 1970s, the company was distributing over 120,000 tons of produce to customers around the world.
Mission
Vision
Key Team
Mr. Alex Joannis (Chief Exec. Officer of Fleury Michon Charcuterie)
Eric Coly (Head of CSR, Financial & Non-Financial Communication)
Mr. Jean-Sebastien Tamisier (Head of Research & Innovation & CEO of Fleury Michon Prepared Seafood)
Mr. Frederic Hupe (Chief Exec. Officer of Delivered Meals)
Recognition and Awards
References
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Philippe Teisseire (Admin. & Financial Director)
Mr. Billy Salha (Gen. Mang.)
Mr. Gerard Chambet (Gen. Director of Operations)