Louis Brouillet

Louis Brouillet is the CEO of Superfine Kitchen, a company that aims to revolutionize convenience food by offering high-quality, fresh meals in a community-based store format.1 With a background in finance and computer sciences from McGill University, Brouillet has taken on leadership roles in various companies before his current position at Superfine Kitchen.

Brouillet's vision for Superfine Kitchen is to bridge the gap between convenience and quality in food offerings. He believes that convenience doesn't have to come at the expense of health or quality.1 Under his leadership, Superfine Kitchen prepares fresh meals daily at their commercial kitchen in San Francisco's Dogpatch neighborhood and sells them at their retail location in the Financial District.1

As CEO, Brouillet is focused on:

1. Creating a community-based convenience store concept
2. Offering high-quality products and ingredients
3. Providing fresh, ready-to-go meals spanning various cuisines

Despite opening during a challenging time for downtown San Francisco businesses, Brouillet remains optimistic. He reports that sales at their location are increasing week after week, even as the return to downtown offices has largely stagnated.1

Brouillet's LinkedIn profile describes him as envisioning a future where everyone can access fresh, wholesome meals.2 His commitment to uplifting the San Francisco food landscape is evident in his approach to Superfine Kitchen's business model and his active presence on professional networking platforms.3