Michel Blum, general manager: an excellent profession in assistance and Delicacies in one of the most prestigious establishments in metropolitan France has permitted him to get knowledge in Group, team administration procedures and culinary generation. Michel is really a important ingredient with the Team's procedure at Castel.
• Nancy Brudhon (the mother): Formerly administrative assistant, Nancy accepted the guess of conversion by taking brilliantly in hand the profits crew with the bakery-pastry, the mother or father organization of your Group.
• Yannick Hébrard: chef in the Jean Chatel glacier. A talent during the pure condition … A veritable artisan of haute Delicacies icy, this unique Auvergnat shines with its method, its creative imagination. He aspires to become someday far better worker of France.
• https://www.boulangerie.cc Gilles Héron: baker-pastry chef. A previous globetrotter on the profession, he worked which has a couple bakery cadors right before turning out to be among the list of Group's main pegs with the age of 26. He manages his team masterfully and is a true toughness of proposal at Castel.
• Françoise Bourdois: Administrative and Fiscal Director. Correctly relaxed in the administrative and accounting universe, Françoise has grown to be in the several years the actual keystone of the administrative coordination concerning the several organizations on the Team.
• Gilles Bojan: media gentleman, he joined the group at the conclusion of 2008 to guarantee interaction and growth missions. His position: to count on his expertise in the sector and The task to ensure Castel develops its impact and notoriety in Reunion but will also beyond our borders.