Sebastien Espinasse

Enthusiast
DISC Type : i

Board Member at French-American Hospitality and Gastronomy Association

San Francisco, California, United States

Overview

As President of Fabrique Délices, Sebastien Espinasse leads the artisanal charcuterie brand with a focus on blending traditional French techniques with modern innovation. An MBA graduate from the University of San Francisco, he is described by colleagues as a dynamic, passionate, and reliable leader, adept at driving growth while preserving culinary heritage.

Originally from Brive la Gaillarde, a renowned gastronomic region in France, Sebastien has deep family roots in the culinary world. He is highly active in the French-American community, serving as a board member for the French-American Hospitality and Gastronomy Association and supporting the Lycée Français de San Francisco.

To stay connected to his roots, Sebastien keeps two clocks in his home: one set to California time and the other to French time.

Personality Overview

Consensus Focused

Amiable & Agreeable

Story Driven

Unlike D or C types, they are convinced more by stories and testimonials.  They agree with others often, so exercise caution when relying on their word. They are more about building relationships than just cutting deals.

Topics They Care About

Culinary Innovation
His company recently won a prestigious FABI award for its new line of plant-based pâtés and foie gras, a topic he has discussed on recent podcasts.
Brand Evolution
He is leading Fabrique Délices through a significant brand refresh for its 40th anniversary, aiming to blend classic French elegance with a contemporary feel.
Authentic Sourcing
He is passionate about using high-quality, local ingredients and has highlighted specific partner farms for sourcing meats like chicken and duck for his products.

Media Appearances

Sebastien has no verified media appearances

Work History

3-2024
Board Member at French-American Hospitality and Gastronomy Association
2-2020
President at Fabrique Délices
10-2016
AMBASSADEUR EN GASTRONOMIE at L'Apéro - A Francophone/Francophile Hospitality and Gastronomy Event
5-2014
AMBASSADEUR at FrenchFounders
3-2000
VICE PRESIDENT SALES & MARKETING US (Wines from Provence, Rhone-Valley, Languedoc) at Winestree

Education

6-1996 - 6-1998
MBA from University of San Francisco

More Information

Social Presence :

Prographics :

Exp : 29 Location : San Francisco, California, United States Job Level : Senior Designation : Board Member at French-American Hospitality and Gastronomy Association
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Insights For Selling To Sebastien

During A Call Or A Meeting

DO's

  • Give them the opportunity to lead the conversation where possible
  • Ask them how their day is going or exchange some other pleasantries
  • Speak from experience about success that the product has seen with other customers

DONT's

  • Don’t be excessively objective, be like a storyteller with them
  • Don’t push them for a direct ‘no’, take lack of ‘yes’ as ‘no’ after some time
  • Don’t be too formal with them, they trust informality more

When Cold Calling

When Writing An Email

While Negotiating & Closing

    The secret to closing fast with Sebastien is

  • Relationships and rapport matter to them, but so does the value of the product.
  • Will you ever get a clear answer from Sebastien

  • They probably won't say no directly.


Insights For Deal Planning

    How fast (or slow) will Sebastien move?

  • They are not the ones to make fast decisions, even while they stay committed.
  • Can Sebastien take some risk or not?

  • If it seems really necessary, they can take small risks.

You And Sebastien

Personality Compatibility


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