Christophe Hille, a graduate of Wesleyan University (BA, 1996) and New York University (MS, 2013), has worked in the food industry since 1993 as a farm hand, line cook, restaurant chef, private chef, executive officer, and business owner. Christophe grew up in Connecticut and Switzerland and has worked in New England, France, San Francisco, and Italy. In San Francisco, he was the founding chef and co-owner of A16 Restaurant, a fast-paced Neapolitan pizzeria and enoteca that opened its doors in 2004. In 2009, Christophe opened Northern Spy Food Co., a small restaurant in New York’s East Village with a focus on local sourcing and seasonal menus which remains a neighborhood institution to this day. Christophe became involved with Fleishers as a co-owner of the Brooklyn store in 2011 and joined the company full-time in 2013 as CFO and general governance guru. He oversaw the merger of Fleishers and Saugatuck Craft Butchery in 2014 alongside his colleague Ryan Fibiger, which resulted in the formation of Fleishers Craft Butchery. Christophe resides in Brooklyn with his wife, two daughters, and three bicycles.