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Renee Guilbault
Founder & CEO, | Essayer Consulting, Mise Mode, The Open Food Company, LLC
Experience
2024 - Present
CEO
The Open Food Company, LLCBoston, MA
2023 - 2024
Co-Host
In the Kitchen with Harry Hamlin (TV Series)
2023 - Present
Founder & Head Coach
Mise ModeBoston, MA
2023 - 2023
Author
A Taste of Opportunity: An Insider’s Guide to Boosting Your Career, Making Your Mark, and Changing the Food Industry from Within
2016 - 2018
Board Advisor
EverytableLos Angeles, CA
2016 - 2016
Head of Food
Sprig, Inc.San Francisco, CA
2016 - 2016
Advisor / Consultant
Sprig, Inc.San Francisco, CA
2015 - 2015
Global Director, HSBC & JLL, Americas
Compass Group, PLC.Chicago, IL
2014 - 2014
Global Director, Operations & Service, North & South America
Compass Group, PLC / Bon Appetit Management Co. at Google, Inc.Mountain View, CA
2013 - 2014
Director of Operations
Compass Group, PLC / Bon Appetit Management Co. at Google, Inc.Mountain View, CA
2010 - 2015
Coordinating Committee & Leadership Board Member
Los Angeles Food Policy CouncilLos Angeles, CA
2010 - 2015
Executive Committee Member
Food CommonsFresno, CA
2012 - 2013
Task Force Member - California Food Policy Advocate
School Meals PlusLos Angeles, CA
2010 - 2012
Head of Food
Pret A MangerNew York, NY
2012 - 2013
F&B Consultant - Pret Food Team
Pret A MangerNew York, NY
2009 - 2010
Director of Food and Beverage, Master Franchise (Global)
Le Pain QuotidienLos Angeles, CA, New York, NY & Paris, France
2008 - 2009
Consultant - Global Food Team
Le Pain QuotidienLos Angeles, CA, New York, NY & Paris, France
2005 - 2008
Director of Food and Beverage Operations, US & France
Le Pain QuotidienLos Angeles, CA, New York, NY & Paris, F
2008 - 2008
AVP, Dining Services
Lehman BrothersNew York, NY
2004 - 2005
Chef / Owner
RG CateringLos Angeles, CA
2004 - 2005
Executive Chef
The Raymond RestaurantPasadena, CA
2003 - 2004
Chef
Royal Automobile ClubLondon, UK
1996 - 2001
Ingredient Broker / Purchasing Consultant
RG Consulting / Weinberg Foods, LLC.Los Angeles, CA
Education
1993
General Education Certificate (GED)
2002
Cuisine Diplome
Le Cordon BleuParis, France
Advice from Renee Guilbault
Quotes about career path, skills, and teamwork from an industry leader.
Working at Pret A Manger was a true masterclass in how to manage successful, large-scale, workforce engagement.
My time there cracked open a whole new understanding of what it meant to acknowledge and reward employees for their incredible, daily efforts - and how to build effective, engaging, results-driven programs while prioritizing fun and overall employee experience. I didn’t know it at the time, but I would lean on those learnings later in my career, when I had the opportunity to oversee a large workforce (1200+ employees).
As someone who started my career as a high school dropout, I learned very quickly that the food world always provided opportunities if I was willing to show up, learn, and do the hard work.
It always just felt like home. I mean truly, what possible better place is there to make a career home? Food? Drink? People? Laughter? Beautiful settings? Gorgeous dishes? And sure – it’s incredibly demanding and full of physical and emotional work – but the wild opportunities, rich learnings, and deep friendships made along the way, have more than made up for the hardships.
I only hire people who are truly passionate about what they do, not just those who have proven experience and appropriate skillsets, but those who possess a genuine desire to learn and grow, and who naturally understand and demonstrate flexibility in order to rise to the occasions as they come.
Because of the demanding nature and intensity of the jobs in the industry – if someone truly loves what they do, their passion will be the fuel that gets them through any tough times and their impact on the team environment will remain collaborative and productive.
My job as a leader is to remove the obstacles in my team’s way and provide the tools they need for our collective success – sometimes, the most powerful thing I can do is just let them know that we’re in it together and we’ll figure it out – and we always have.
One of the things I love most about this industry is the wild opportunity to grow, learn, and chase big dreams – everything is possible here!
I have literally grown up in this industry, and at every stage of my career I have learned something deeply valuable, meaningful, and unexpected – and I am always excited about “what’s next”.
The one thing I can’t live without in order to do my job is Maldon Sea Salt.
Roles in Culinary
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