Meet the Team – Fabrice
Once a month, read the profile of a JPAC team member and discover the different roles that make up the company!
This week, we introduce Fabrice Monot, Executive Head of Research and Development at JPAC! Having joined the company just a few weeks ago, Fabrice is already fully integrated to the team.
What is your position at JPAC?
I am the Executive Head of R&D.
What does an EXECUTIVE HEAD OF R&D do?
I’m in charge of developing recipes based on a client’s specifications, while ensuring industrial feasibility.
I test and validate certain products received from our suppliers and work closely with the quality department.
What qualities are required for your role?
Organization, precision, imagination.
Can you tell us about your career path?
I graduated with a CAP, BEP, and a vocational BAC through a work-study program in 1995.
After several small experiences in different restaurants, I quickly joined the RIVER CAFE in Issy-les-Moulineaux as a sous-chef, where I stayed for 5 years.
Then I joined the Georges V group in the restaurant division, becoming head chef first at B*FLY and then at BOUND for 8 years.
In 2010, I joined the Paradis du Fruit group and its founder Claude LOUZON for a new challenge: opening the restaurant MISS KO as head chef.
It was a great success, and I became the group’s Executive Chef. I then went on to launch other concepts in France and abroad such as HANOI CAPHE, JAMES BUN, MARIANNE, and SLOOPY JOE — all over a period of 15 years.
Why did you decide to move into the food industry?
For the rigorous and structured nature of product development.
What does a typical day look like for you?
At the beginning of the week, we review the project pipeline, which guides and structures my work schedule. But overall, I spend a lot of time testing products with different reheating methods to validate them (or not).
On some days, instead of testing, we focus on product creation or brainstorming following client briefs.
What motivates you in your work? What drives you?
I love creating, imagining, and testing products for the foodservice industry — products that make life easier while remaining original, affordable, and most importantly, delicious.
Do you have a work-related anecdote to share?
One day, while making a tempura fish fillet, I accidentally dropped the electronic probe used to test core temperature into the deep fryer… It still works!
Why did you choose to work at JPAC?
For its family-owned SME spirit combined with strong structure, and the great atmosphere.
What’s your favorite JPAC product?
The RIBS and our Rocksole Fish & Chips.
What’s your ideal menu?
Starter: beetroot gazpacho with fresh goat cheese and walnut oil.
Main: pork tenderloin, rosemary confit tomatoes, dauphinoise gratin.
Dessert: rum baba with whipped cream and fresh blueberries.
