Conference host: Cyrille Filott
Cyrille Filott is Global Strategist Consumer Foods at Rabobank, a leading global Food & Agribusiness bank. For the last 10 years he has been at Rabobank in various Food & Agribusiness research related roles. The last five year he has been leading a team of analysts who cover all (economic) aspects of the processed food industry. Over the years Cyrille has been involved with the global industrial bakery industry, including moderating panel discussions at the 2017 AIBI congress and the 2017 American Bakers Association convention.
Rabobank Group is a global financial services leader providing wholesale and retail banking, leasing, real estate services and renewable energy financing in more than 40 countries worldwide. Founded a century ago as a Dutch farmers’ cooperative, Rabobank today ranks as one of the largest banks in the world, with nearly $1 trillion in assets, and remains committed to its core mission to create customer value. Rabobank is recognized as a premier bank to the global food, beverage and agribusiness industry, providing a compelling combination of deep sector expertise, strategic counsel and specialized financial solutions to clients across the entire food value chain.
Sir John Timpson
John Timpson was educated at Oundle and Nottingham University. After a six month Graduate Training Scheme with C & J Clark at Street, he joined the family footwear business William Timpson Limited, becoming the Director responsible for buying in 1970. In 1983 John led a £42m management buyout of the Company. In 1987 he sold the shoe shops and concentrated on building up the shoe repairing and key cutting business, which he has diversified into engraving, watch repairs, dry cleaning and photo processing. In January 2017 Timpson acquired 198 Johnsons and Jeeves dry cleaning shops. Timpson now has over 2,000 branches nationwide with a turnover of £300m and profits of over £20m. It is a private business wholly owned by John Timpson and his family.
In 2000 he wrote a book ‘Dear James,’ which passes on to his son the lessons learned in 30 years as a Chief Executive. A management maverick, he describes his business philosophy in ‘How to Ride a Giraffe’, ‘Upside Down Management’ and ‘Ask John’. ‘High Street Heroes’ was published in 2015 and ‘Under Orders’,the diary of a racehorse owners’ husband. His latest book ‘Keys to Success ‘ was recognised as a CMI management book of the year.
John is well known for his unique business style which he calls ‘Upside-down Management’ and he is leading a campaign to encourage all schools to be aware of the special education needs of looked after children. In 2004 he was awarded the CBE in the Birthday Honours List for Services to the Retail Sector and in 2017 was knighted for his services to business and fostering.
Jonathan Warburton has held the position of Chairman of the family business since 2001 - overseeing the company's transition into a national brand. Beginning his career outside of Warburtons, Jonathan spent time gaining knowledge of the baking industry, as well as sales and marketing experience during his time with Unilever.
Joining Warburtons at the age of 23, he progressed from National Account Manager to Sales Director and then Marketing Director - overseeing the development of Warburtons iconic TV ad campaign featuring members of the Warburton family. As a fifth generation Warburton, Jonathan - along with cousins Brett and Ross - assumed control of the business in 1991, following the retirement of their fathers.
In the decade that followed, Jonathan held the role of joint Managing Director and Commercial Director, laying out the three cousins' strategy to take the family business from a Northern brand to a truly national one and setting out their vision to become Britain's Favourite Baker.
Jonathan received an Honorary Doctorate from Manchester University in 2003.
Robb MacKie serves as President and CEO of the American Bakers Association (ABA). He previously served for 11 years as Vice President of Government Relations. The ABA is a trade association representing the interests of the $102 billion wholesale baking industry in Washington, D.C. Mr. MacKie oversees all aspects of the administration and operations of ABA and serves as the baking industry’s chief advocate and spokesperson.
Mr. MacKie is recognized as a leader in the Washington business community. He previously served on the steering committees of several issue-oriented coalitions including co-chairing the National Coalition on Ergonomics and the Food Industry Coalition on Hours of Service Regulations. Mr. MacKie provides strategic guidance as a member of the Kansas State University Grain Sciences Program Advisory Committee. In addition, he serves on the Board of Directors of BIPAC’s Prosperity Fund and the US Chamber of Commerce’s prestigious Committee of 100.
Sebastian Marcu is the CEO and Founder of Bake In Space, a startup that seeks to address the scientific and technical challenges relating to the production of fresh food in space. Bake In Space enables terrestrial companies to drive their innovation forward by participating in a bold and pioneering space mission. Its corporate mission focuses on: sustainable food production; safe food processing; new baking & cooking methods and technologies; and cleaning, recycling and waste management solutions. These domains will not only enable us to set the standards for the future of human spaceflight but will also lead to spin-off innovations that Bake In Space as a company wants to commercialise here on Earth.
Mr Marcu is also the Managing Director (with Björn Brockmann) of Design & Data GmbH, a specialised cross-media agency that provides digital visual communication solutions for the space sector. With over 15 years of experience as a Content Marketing expert he has developed creative media applications for organisations such as the European Space Agency (ESA) and EUMETSAT.
He enjoys the challenge of developing new, innovative space concepts. Inspired by the US “NewSpace” start-up scene, he is keen bring this movement to Europe. He co-led the first ever StartupWeekend Space in Europe (Bremen, Apr. 2015), acted as mentor for SWSpace: Gdansk. (Oct. 2015) and led DLR’s first INNOspace Weekend (Cologne, Sep. 2017). He is keen to further the development of space, connect companies and organisations with his global network, and help increase their visibility and impact.
Jimmy Griffin is head of an Irish family business which dates back four generations. The bakery owes its origins to Jimmy's great grandfather, John Griffin, many of the current staff have been there for over 30 years, Griffin’s customers favourites include cottage loaves and grinders which are heavy batch loaves with their inimitable thick and chewy crust that can't be bought anywhere else.
Jimmy took a three-year diploma in the National Bakery School at Kevin Street College of Technology in Dublin. He studied in Germany and Switzerland and worked in the USA before returning to Galway. He has picked up many business ideas when competing abroad, as he and his staff do regularly. He was captain of the Irish team which won the bronze medal in the European Bakery Championships in 1997, and one of his bakers, Richard McCabe, became World Pastry Champion. Jimmy then became coach to the Ireland team and went on to achieve three more bronzes and a silver, and, eventually, a gold in the world bakery championships. He has been invited all over the world as a teacher and adjudicator.