Gregory Baratte
Gregory Baratte, co-founder of Hello Pasta and ‘Chief Marketing Officer’, he is also in charge of information systems, legal affairs and project management.
I started my career in New York City, working with an investment bank, but I had a passion for retail and after about a year, I joined Louis Vuitton, where I had worked for the last 10 years before finally making a dream come true: launch my own restaurants. At LV I developed the Marketing division, launched many initiatives in the field of Customer Service, launched all the online activities and a Call Center. I have learned a passion for quality at LV, which I am bringing to Hello Pasta!What is your position at Hello Pasta?
Naturally, I am in charge of Marketing and Communication, and bringing my experience in project management for various actitivites. It’s a small company right now, so we’ve go to do it all! Hence I also coordinate legal affairs, Information Systems and Technology.
What drives you in life? What is your motto?
My motto is ‘live every day of your life!” I love a good debate; learning something new every day, reading…I have a passion for my friends! They inspire me.
What is your favorite Pasta Shape? What are your favorite Hello Pasta sauces?
Hard to say! I think we make one of the best gluten-free pasta on the market! It goes very well with our Pesto sauce or Primavera. I also love our Shell Pasta with the Pomodorro or the signature Sausage and Peas sauce!
Beside Pasta, what are your favorite dishes? What are your favorite restaurants?
I am fond of Japanese food, as well as Asian food in general: Thai or Vietnamese, and more recently, Korean.
I love seafood too…Branzino just grilled with vegetables is one of my old time favorite..I also love octopus, oysters…anything coming out of the ocean!
I am a fan of “Gusto”, a great Italian restaurant on Greenwich Avenue. Two other restaurants I love are “Blue Ribbon” (French) and “Blue Ribbon Sushi” (Japanese), both on Sullivan Street in Soho.
I also strongly recommend “Gustorganics” on 6th Avenue and 14th Street, everything is organic, and the food is great.
If Hello Pasta didn’t exist, what else would you do?
I am not sure, but something creative! And hopefully related to the restaurant business, I am hooked now!
More Bios: Laurent Lesort | Nicolas Barthelemy | Gregory Baratte
