FRIAL
Samuel Guilloux is currently the Research & Development Director at Frial Inc. since October 2003. Prior to their current position, Samuel worked as a Research & Development Project Manager at the same company. Samuel also has experience in research and development at GELAGRI SAS and as a Cook at various establishments such as Sodexo, Restaurant Le biniou, and Hyatt Carlton Tower. Samuel has also worked in roles such as Chef de Partie at Hotel Mercure and Station Agent at Air France. Samuel holds a Bachelor's Degree in Research & Development in Industrial Culinary Arts from Agrocampus de Rennes - Lycee Hotelier de Dinard.
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FRIAL
Frial is the European leader in premium frozen food, focused on developing unique, creative, and tasty recipes. We aim at offering each consumer a unique dining experience, at least equal to the one they would have with fresh products. We develop close partnerships with retailers to help them grow their private label category, and to offer even more innovative, differentiated and value-added products.