UNION, NJ – D’Artagnan, the nation’s leading gourmet food purveyor of organic, antibiotic-free meat, poultry, game and truffles, announced today key organizational changes that include the addition of three new positions and the creation of a new Category Management department. Founded in 1985, D’Artagnan has grown from a one truck, two employee business to a nationally recognized food brand with $100 million in sales. As part of the new structure, which is designed to support D’Artagnan’s future growth and national expansion plans, the company will be promoting three employees to fill the newly created management roles in sales, marketing and operations.
D’Artagnan will be introducing three new positions including, Senior Vice President of Sales, Vice President of Operations and Director of Category Management, a new department that will focus upon growing the company on a category rather than market basis. This new division will have profit and loss responsibilities for individual product categories, driving overall growth and penetration.
In his new role as D’Artagnan Director of Category of Management, Michael Santillo will be responsible for a seven-person team that will drive sales from a marketing perspective. Santillo, who will be relocating from Connecticut, successfully served D’Artagnan as both a Sales Manager and a Territory Manager in his previous positions.
Padraic Doherty will be taking on the role of Senior Vice President of Sales. In his 11 years at D’Artagnan, Doherty successfully built teams in New England, Westchester, Connecticut, Texas and Chicago. In this new role, Doherty will relocate from Massachusetts and oversee the entire foodservice Sales team.
Joelle Moles will be taking on the role of Vice President of Operations at the Corporate level. Moles joined D’Artagnan five years ago as a Sales Representative. During her tenure, she held positions as Midwest Sales Manager, Operations Manager and Chicago General Manager, where she seamlessly helped grow D’Artagnan’s business in the Midwest. In her new position Joelle will relocate from Chicago and assume primary responsibility for all three of D’Artagnan’s current warehouses.
The new structure and roles will be permanently in-place by April 1.
“The implementation of D’Artagnan’s new structure will help unlock the growth potential of our business as we enter our next phase of development,” said Andy Wertheim, president of D’Artagnan. “We are especially proud to be making these promotions from within, as Padaric, Joelle and Michael bring extensive knowledge of D’Artagnan and have been instrumental in the success of the company. We are pleased to recognize their contributions with these promotions.”
Since its founding, D’Artagnan has been committed to free-range, natural production and sustainable farming practices. D’Artagnan has become the most trusted supplier of organic, antibiotic-free meats, mushrooms and truffles to some of the most prominent and distinguished chefs in the world and is the leading source of foie gras, pâtés and smoked delicacies in the United States.
For more information, visit www.dartagnan.com.
About D’Artagnan
D’Artagnan is the leading food producer of the highest quality of meats—with core products including poultry, sausages, bacon and duck. D’Artagnan is known for its innovative products such as foie gras, Green Circle chicken and duck bacon. Recognized in 1994 by The James Beard Foundation as a “Who’s Who of Food and Beverage in America,” owner Ariane Daguin also was honored in 2005 with Bon Appetit magazine’s “Lifetime Achievement Award” and was named as one of the “100 Most Creative People in Business” by Fast Company in its June 2014 issue. D’Artagnan received the 2014 Stevie International Business Award for Company of the Year in the Food and Beverage Category. Most recently, Daguin was named one of the “2015 Best 50 Women in Business” by NJBiz. D’Artagnan is widely recognized for its superior quality and uncompromising standards. Regarded as a pioneer in sustainability and the farm-to-table movement, D’Artagnan’s innovations have influenced both the industry and the way consumers eat today.
Source: D’Artagnan