Grégoire Donot

I'm currently managing collective catering at BaxterStorey, overseeing customer and service-provider relationships, financial and administrative management, and crisis management.

Previously at BaxterStorey, I served as Deputy Manager of a collective catering operation, supporting an opening restaurant, event management, and teams of more than 10 employees. My earlier dietitian internship there included dietary follow-up and pathological diet work.

My master's research in physiological and psychological food-choice determinants included sensory analysis at Eurosyn and sensory perception and analysis research at INRAE/CSGA. I've set up protocols, analyzed data, contributed to future research, and produced scientific reports in French and English.

I bring a dietetics and athlete nutrition background, laboratory research experience, and practical management skills to food-industry roles.