Renaissance Food adds Katherine Brooks to Prepard Foods

Renaissance Food Group (RFG) has announced that Katherine Brooks has joined the company as Regional Director Prepared Foods. In this role, Brooks will work to develop and execute a prepared foods strategy that can be replicated at each of RFG's production facilities nationwide.

With ten years in the prepared foods industry, Brooks' previous job experience includes procurement, sales, and business development, most recently serving as Director of Business Development, overseeing Sales, Marketing, and R&D, for the Taylor Farms Illinois division. Brooks holds a Bachelor of Science degree from Northwestern University.

"Renaissance Food Group is looking forward to the continued growth of our prepared foods program," said Chris Schully, Corporate Chef & Director of Deli Strategy. "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."

Effective January 2016, Brooks relocated from the Chicago area to RFG's headquarters in California, and began her responsibility as Regional Director Prepared Foods.

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Rachelle Schulken