MEET THE TEAM
Driving International Sales Success for Niche Foods
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In today's global marketplace, the pursuit of international sales success for niche food products is more promising than ever. However, this journey is not one that can be taken alone.
It requires a dedicated and skilled team working collaboratively towards a common goal. At Balthazar Concepts, we firmly believe that the key to achieving remarkable international sales success for niche foods lies in the strength and synergy of our team.
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Our Team: The Backbone of Success
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Diverse Expertise
Our team is a vibrant tapestry of individuals with diverse backgrounds, skills, and experiences. From marketing wizards to supply chain aficionados, from culinary artists to logistics experts, we've brought together a group of professionals who bring their unique strengths to the table. This diversity allows us to approach international sales from multiple angles, ensuring that no opportunity goes unnoticed.
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Local Insights
In the world of niche foods, understanding local markets is paramount. Our team members possess invaluable local insights and cultural awareness, which helps us navigate the complexities of international sales with finesse. Whether we're introducing artisanal cheeses in France or exotic spices in Asia, our team's local expertise ensures that we adapt and tailor our strategies to meet the specific needs of each market.
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Collaborative Spirit
Success in international sales isn't just about individual brilliance; it's about teamwork. Our team thrives on collaboration, constantly brainstorming, sharing ideas, and fine-tuning strategies. This collaborative spirit allows us to stay agile, respond to market changes swiftly, and capitalize on emerging opportunities.
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How Our Team Drives International Sales Success
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Market Research and Analysis
Our team starts by conducting in-depth market research and analysis. We meticulously study market trends, consumer preferences, and competition. This information serves as the foundation for our sales strategies, ensuring that we enter each international market armed with valuable insights.
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Tailored Marketing Campaigns
One-size-fits-all approaches rarely work in international sales. Our team crafts customized marketing campaigns for each market, taking into account cultural nuances and local preferences. This tailored approach resonates with consumers and helps our niche food products stand out.
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Strong Partnerships
Building strong partnerships is another forte of our team. We forge collaborations with local distributors, retailers, and suppliers who share our passion for quality. These partnerships not only enhance our market reach but also ensure that our products are readily available to consumers.
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Continuous Innovation
The niche food industry is dynamic, with evolving tastes and trends. Our team thrives on innovation, constantly exploring new product offerings, packaging designs, and marketing strategies. This adaptability keeps us at the forefront of the industry.
Joining Forces for Success
In conclusion, the road to international sales success for niche food products is a journey that requires a dedicated, diverse, and collaborative team.
At Balthazar Concepts, we understand that our team is the driving force behind our achievements in the global market. Together, we turn challenges into opportunities and bring the flavors of niche foods to discerning palates around the world.
Join us on this exciting journey as we continue to prove that with the right team, the possibilities for international sales success for niche foods are limitless.
Together, we'll conquer new markets, delight customers, and savor the taste of success.
CYRILLE TROESCH
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Chef-Patron of "La Escalera de Balthazar Restaurant"
in Benahavis, as well as the Inspirer of the
Balthazar Concept Team.​
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*Birthplace:* Strasbourg, France
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Education:
Studied at the Catering School Lycée Alexandre Dumas in Cavaillon,
Provence, France. He completed the **BEP**, **CAP**, and
Baccalauréat Professionnel hotel management and hospitality services.
This was followed by a **BP** in pastry-making, a professional
certification in France.
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Early Career:
At 19, Cyrille embarked on a career in haute cuisine at the three-Michelin-starred
Domaine Les Crayères in Reims, mentored by chef Gérard Boyer. This establishment, associated with Les Contes de Champagne, was a formative environment for his culinary development.
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Prestigious Tenure:
Cyrille’s path led him to The Waterside Inn in Bray, under Michel Roux. He notably served Queen Elizabeth II at Windsor Castle and prepared dishes for Lady Diana, including her favored "Paupiette of sole with lobster mousse and Champagne sauce with beluga caviar pearls."
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Further Culinary Exploits:
He collaborated with Raymond Blanc at Le Manoir aux Quat'Saisons and led new restaurant development for the Le Petit Blanc chain. As head chef at L'Auberge Royale, -recently renamed "Cômo"- earned a Michelin star within a year.
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International Experience:
He joined Mount Juliet Estate in Kilkenny, Ireland, renowned for its Michelin-starred "Lady Helen" restaurant, and was recruited by the Toyota group for his expertise.
Cyrille was then headhunted by the Toyota group to lead the culinary team at Mount Juliet Estate in Kilkenny, Ireland.
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Entrepreneurial Venture:
Cyrille opened L'Atlantique Restaurant in Ireland, which he successfully ran for six years, embracing a farm-to-table ethos. His travels across South America, the Middle East, and Asia broadened his culinary influences.
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Continued Success:
Post-Ireland, he managed a venue in Croatia and later worked with Raymond Blanc again in the UK. In Bahrain, during the 2008 financial crisis, he launched a successful private business club.
Leadership Roles:
Promoted within Signature Club International, he led culinary operations in Bahrain, Dubai, and Nairobi.
Dubai Endeavors:
Cyrille played a pivotal role in the revamp of Jumeirah Golf Estates and Trump Golf Estates in Dubai, enhancing their gastronomic experiences.
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Current Chapter:
After years of contributing to the corporate gastronomy world, Cyrille decided to pursue a more independent path, seeking to reconnect with his culinary roots and personal aspirations. His vast experience continues to inspire both his peers and the next generation of chefs.
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New Venture in Benahavis:
Most recently, Chef Patron Cyrille has embarked on a new gastronomic adventure by opening a French-Mediterranean restaurant in Benahavis. His establishment "La Escalera de Balthazar", a blend of rustic regional charm and French gastronomy, aims to elevate Andalusian cuisine to new heights, cementing Benahavis's reputation as a culinary destination.
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Culinary Ethos:
Chef Cyril's approach to cuisine is characterized by his commitment to the integrity of each ingredient. His dishes are a celebration of the land and sea, offering a fresh and modern interpretation of traditional Mediterranean recipes through the lens of French technique.
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Recognition:
With an illustrious career shaped by Michelin-starred standards and a global palette, Chef Cytille is not just a master chef but a culinary ambassador, bringing a world of flavors to the discerning diners of Andalusia. His restaurant is quickly becoming a testament to his journey.
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To contact Cyrille Troesch:
Jérôme Baradat
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INDEPENDENT SALES AGENT
Jérôme, a native of Nîmes, born in the year 1983, has always been
deeply passionate about the world of fine dining and culinary
traditions. This fervor was instilled in him from a young age,
influenced greatly by his family's active involvement in the
renowned Vaqueyras cellar, known for producing exceptional wines
from the Rhône Valley.
It was within this familial context that Jérôme first found himself
captivated by the culinary arts.
His early exposure to the art of cooking, working alongside his
mother in the kitchen, and savoring the delights of festive family
meals laid the foundation for his enduring love affair with
gastronomy. These formative experiences ignited a passion within him that would shape his future endeavors.
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As he embarked on his educational journey, Jérôme pursued studies in business management at Paul Valérie University.
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Simultaneously, he ventured into the world of retail, where he gained invaluable and diverse experience in various food sections. His exceptional multitasking abilities and profound product knowledge swiftly propelled him into a management role at Carrefour, a testament to his talent and dedication. Remarkably, Jérôme earned the distinction of becoming the youngest manager ever recruited by the prestigious Carrefour Worldline group, achieving this feat at the tender age of 24.
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At the age of 27, driven by a desire to explore international horizons, Jérôme embarked on a transformative career journey in Dubai. His journey began at Carrefour's hypermarket located in the iconic "Mall of the Emirates." Over the course of his tenure, he undertook pivotal roles within the organization, including managing the Fruits and Vegetables department. His exceptional leadership abilities eventually led to his appointment as the Head of the Fresh Department. Under his capable guidance, the Fresh Department soared to remarkable heights, earning a place among the top three performers globally, with an annual turnover that exceeded an impressive 2 million euros.
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With the dawn of his 30s came a pivotal shift in Jérôme's career trajectory as he transitioned into the realm of hospitality. He assumed the role of a sales manager at an import and distribution company, where he achieved remarkable success by substantially increasing the company's annual turnover over a span of six years. Notably, during this period, Jérôme played a pivotal role in establishing the first-ever cheese cellar in the United Arab Emirates, introducing a curated selection of premium cheeses to discerning palates.
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Fate brought Jérôme into the orbit of Chef Cyrille Troesch, and together, they embarked on ambitious culinary projects that aimed to bring the world's most prestigious food items to the international market. Their collaboration is driven by a shared vision of catering to the diverse expectations of a global clientele seeking unique and premium culinary products.
Together, they aspire to redefine the boundaries of culinary excellence and continue their journey of introducing exquisite gastronomic experiences to the world.
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Contact Jérôme Baradat
Mobile +34 676422836
SOPHIE KINNEN
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INDEPENDENT SALES AGENT FOR THE LUXEMBOURG AREA.
Birthplace Luxemburg
Actual living in Marbella / Spain
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Education
Technical secondary studies 1994 Lycée-Technique, Pétange, Luxembourg Diploma at Bachelor level
NOVARTIS GmbH, Nuremberg-Germany 2006,
intensive internship and diploma AS Apothecary, Sussex- UK 2016, Intensive courses for own label the Green Cosmetics MEUSER Schule TRIER, Trier -Germany 2020 Diploma
Career
Novartis Pharma GmbH
Medical Pharma Sales Representative, Novartis GmbH Group Nuremberg, Achieved turnover of 3.000.000€/Year
Wengler Châteaux et Domaines, vins, champagne, spiritueux, Luxembourg Sales Representative
Sales figures always successfully achieved turnover up to 480.000€/Year
The Green Cosmetics by Sophie
Self-employed the Green Cosmetics, own label own product development of vegan cosmetics in
Luxemburg Successfully built up its own clientele in the pharmacy sector.
Autonomo, La Alcaidesa - San Roque and Sotogrande areas
Sales advisor, off-plan projects, plots, second-hand properties, cortijos, Polo, equestrian farms, NDA or POF
layout for certain properties, when requested.
Sales since 2021, 16 new construction off-plan flats, 1 villa, and different vacation rentals.
Having the privilege to be part of the Balthazar Concept with chef Cyrill Troesch , presenting the best products chosen for
future customers in the Horeca -
The Gastronomie sector is a real dream coming true for me.
With five fluent languages and an excellent product portfolio, I have the opportunity to achieve top sales
targets across Europe and beyond.
I am excited to take on this new career Challenge
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Contact Sophie Kinnen:
+34 633 86 28 58
+352 621 555 697
PIERRE SCHOON
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INDEPENDENT MANAGER BELGIUM-GERMANY-
THE NETHERLANDS AREA
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Background:
Pierre is a connoisseur of the finer things in life, with a particular
penchant for exquisite wines and gourmet food. His palate is
well-tuned to the subtleties of regional flavors, a result of his
extensive travels around the globe, especially through the
Mediterranean countries, where he fell in love with the
laid-back lifestyle, the rich history, and the sumptuous cuisines.
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Career:
After a successful career in international business, Pierre pivoted to the hospitality industry, driven by his passion for service and experience.
He now partners in a boutique hotel and a quaint vineyard that also hosts wine-tasting sessions in Benahavis. He is renowned for his hands-on approach and often shares stories of his travels with guests, imparting the warmth of Mediterranean hospitality.
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Interests:
When he's not overseeing his business or engaging with guests, Pierre enjoys hosting dinner parties, attending wine symposiums, and exploring culinary trends. He’s an active member of various gastronomy clubs and often collaborates with chefs to bring unique dining experiences to his restaurants.
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Philosophy:
Pierre believes in living life to the fullest and sees every meal and every new encounter as an opportunity to learn and create joyous memories. His motto, "In Vino Veritas, In Cibo Vita" (In Wine There is Truth, In Food There is Life), encapsulates his zest for life and the pleasure he finds in sharing it with others.
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Current Projects:
He is currently working on expanding the Balthazar Concept brand to include a series of luxury culinary retreats in the Mediterranean, aiming to connect his guests and relations with the authentic lifestyle and gastronomy of the regions that inspired his journey.
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Pierre Schoon
email pmh.schoon@gmail.com