02.06.12
Rebecca Gelston

Name: Irene Szyliowicz

Title: President

Born: London, England

What do you do for Mont Blanc Gourmet?

I am in charge of Export sales and service.

How did you get your start in this field?

I got my start at the beginning of this company, and the chocolate business my son and I created in 1985, then called The French Confection. We made chocolate candies, which we learned to manufacture in Paris, France. This business evolved out of that one.

What’s the best part about your job?

The best part of my job is going to trade shows where I get to meet my customers in person and, hopefully, attract new ones.

What do you order at your favorite café?

I usually order a decaf cappuccino with skimmed milk.

Last great idea you’ve come across?

I was visiting a friend in a nursing home who had multiple sclerosis and could no longer communicate. I took her hand and realized she had the power to press mine. I could then ask her questions which demanded “yes” or “no” answers, and she would press my hand whenever she agreed. I finally found a way to communicate with her!

Beverages, News, Tradeshows
01.30.12
Rebecca Gelston

Name: Dina Paz

Title: Project Manager

Born (location): Honduras

What do you do for Mont Blanc Gourmet?

I oversee Private Label programs and manage new customer concepts from design to production.

How did you get your start in this field?

My culinary degree allowed me entry into fine dining, and eventually got into Research and Development as a lab technician.

What’s the best part about your job?

The camaraderie of my co-workers, fun atmosphere, and the innovative products we test and research on a daily basis.

What do you order at your favorite café?

I usually order hot coffee, but when I splurge, I like a foamy Cambric tea.

Last great idea you’ve come across?

On-the-go flavor shots—a perfect complement to my coffee without the added fuss.

Innovation, News
01.23.12
Rebecca Gelston

Name: Eric Nakata

Title: Director of R&D

Born (location): Torrance, CA

What do you do for Mont Blanc Gourmet?

Research and development. 

How did you get your start in this field?

Reverse engineering food in restaurants. 

What’s the best part about your job?

Creating solutions people can drink.

What do you order at your favorite café?

Coffee with touch of honey and maybe a dash of cinnamon. 

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Innovation, News