How does one improve upon a storied chocolate company specifically created for pastry chefs without being a pastry chef? For Jean-Luc Grisot, the answer was pretty simple: Manage with a human touch. Indeed, when he joined Tain l’Hermitage, France-based Valrhona in 2001 as its managing director, Grisot quickly recognized that there was plenty of passion geared toward producing the best possible chocolate.
To harness that passion in a manner that would prove productive for both the company and employees, he believed it was important to add a “humanistic” approach to operations. As he points out, “the success of Valrhona stems from the success of its employees.”