Renaissance Food Group Welcomes Katherine Brooks as Regional Director of Prepared Foods

Mon. January 25th, 2016
- by Christofer Oberst     

RANCHO CORDOVA, CA - Katherine Brooks, prepared foods veteran of ten years, is the new Regional Director of Prepared Foods for the Renaissance Food Group (RFG).

Katherine Brooks, Regional Director of Prepared Foods, RFGKatherine is making the leap to RFG after having served as Director of Business Development at Taylor Farms’ Illinois division, where she oversaw sales, marketing, and research and development.

Chris Schully, Corporate Chef & Director of Deli Strategy, RFG“Katherine will be instrumental in supporting RFG’s Business Development and Sales teams to ensure the continued growth and execution of our prepared foods category at all six of our regional fresh food production facilities,” Chris Schully, Corporate Chef & Director of Deli Strategy, said of the team’s newest member.

In addition to her experience with Taylor Farms, Brooks has worked in a number of positions that have afforded her experience in ranging from procurement, to sales, to business development.

For her newest role, RFG stated that Brooks will be responsible for both developing and executing a prepared foods strategy which can be replicated at each of RFG’s production facilities nationwide.

The company express confidence that Brooks’ impressive background will help contribute to more growth in its food program in the future.

She relocated to RFG's headquarters in Rancho Cordova, California, from Chicago, Illinois, in order to take up her new post, which went into effect this month.

Renaissance Food Group