Douglas Gregoire

Douglas Gregoire, MPS, currently serves as the Director of Continuous Improvement & Product Development and Director of Manufacturing at Charcuterie Artisans since March 2023. Prior to this role, Douglas held various positions at Blount Fine Foods from 2008 to January 2023, including Corporate Director of Quality, General Manager, Director of Procurement, Director of Process Engineering and Quality Control, and Process Engineer. Experience also includes serving as Operations and R&D Manager at Simmering Soups from 2002 to 2008, as Chef/Owner of Sumptuous Food Catering from 1997 to 2002, and as a Mutual Fund Accountant at State Street Global Advisors in 1996-1997. Educational qualifications include a Master of Fine Arts in Food Business from The Culinary Institute of America (2019-2021), a Bachelor of Business Administration in Accounting from Rhode Island College (1989-1992), and culinary training at California Culinary Academy (1995).