Gregg Thomassin

GTWhile financial acumen and strategic vision are essential skills in every CFO, it’s qualities such as integrity and confidence that separate the good from the great in this field. Fortunately for Plats du Chef, Gregg Thomassin falls into the latter category. A native of Montreal, Gregg has been CFO at Plats du Chef since 2011 and has held a number of senior financial positions in both Public and Private Companies prior to joining Plats du Chef. Gregg is a broad thinker with the ability to see the big picture which helps everyone on the management team to be simultaneously creative and realistic.

Q: You’ve worked in other manufacturing businesses. How is being in the food business different?

GT: Being able to taste the products you manufacture makes work much more enjoyable!

Q: What accomplishment at Plats du Chef gratifies you most?

GT: I’ve made it an objective to develop a strong finance team as well as strong bonds with other department heads. As a result I have in-depth insight into the company and a cohesive team, which means that we’re able to meet the objectives of the ownership consistently.

Q: Do you have a favorite Plats du Chef product?

GT: There are many PdC items I like but the Brie & Cranberry Phyllo Bundles stand out; whenever I serve them at a party they’re a hit! Likewise, our single serve Steel Cut Oatmeal is high on my favorite’s list. At least a couple of times a week, all year round, I microwave a serving of oatmeal because it is great value and healthy, too.