Yannick Gris

Yannick Gris has had a diverse range of work experiences. Yannick started their career as a Development Assistant in agricultural projects for SOLIDAILE in 2011. Yannick then worked on improving a soybean line for tofu production at Agriculture and Agri-Food Canada in 2012. After that, they served as a Sales Marketing Assistant at Mayfield Chocolate from October 2012 to March 2013. Yannick then became a Production Assistant for fruit juice at LES VERGERS DU MEKONG from April to August 2013. Yannick later worked as a Factory Coordinator at the same company from January 2014 to January 2017.

Yannick's next role was as a Responsable conditionnement-expédition at Groupe SAVENCIA from March 2017 to August 2018. In this position, they managed the packaging workshop, supervised the shipping team, ensured safety and hygiene standards were followed, organized production, and monitored key performance indicators.

From September 2018 to June 2020, Yannick served as a Plant Manager at Laura Chenel and Saint Benoit (RIANS). Yannick was responsible for managing these plants and overseeing their operations.

Following this, they joined LE CAP MECHANT in July 2020 as a Responsable production. Yannick held this role until June 2021, where they were involved in production management.

Currently, Yannick Gris is working as a Plant Manager at Petit Pot, a rapidly growing brand of premium organic refrigerated desserts in the US. Yannick joined them in October 2021, and their responsibilities involve overseeing plant operations.

Yannick Gris has a strong educational background in the fields of Agricultural and agri-food Engineering and Environmental Science. From 2010 to 2014, they attended ISARA-Lyon and obtained an Engineer's degree in Agricultural and agri-food Engineering. Prior to that, from 2009 to 2010, they studied at Pierre and Marie Curie University and earned a Bachelor's degree in Environmental Science. In addition to their formal education, Yannick has also attained various certifications in ISO22000/GMP+/HACCP, RECP, SST, VSC, AFPS, PADI Open water, and advanced diving.