Christophe Hille joined the KK&P team as a Senior Consultant in December 2016, coming to us with over 20 years of experience in diverse sectors of the food industry. He has worked as a farm hand picking and marketing fruits and vegetables in northern Virginia; worked as a line cook in France, Italy and the US; opened and helmed A16 Restaurant, a large pizzeria in San Francisco where he was executive chef; developed and opened Northern Spy, a farm-to-table restaurant in New York City of which he was an owner-operator; and managed Fleishers, the nation’s leading whole-animal, locally sourced retail butchery where he served as a company officer, helping guide that business through a quadrupling of revenues in four years.
Christophe’s engagement with the business development and entrepreneurial side of food — through several trends, peaks, valleys and types of product — has given him valuable modeling, marketing, and operational insight.
Prior to joining Fleishers, Christophe completed a Masters of Science in Nutrition and Food Studies at New York University. Areas of focus included raw milk communities and politics, and a critical analysis of nutrition as a public science. Other non-entrepreneurial work has included board positions with Food Book Fair and Trinity’s Services and Food for the Homeless. Christophe also holds degrees from Wesleyan University and the New England Culinary Institute.