Ariane Girard-Jouette

Fruits and Flavors Engineer


Ariane Girard-Jouette graduated with a masters in food science and technology from Polytech Montpellier and a masters in flavor science and sensory from ISIPCA. She began her career as a junior flavorist in sweet application at Metarom, then as a sweet flavorist at Charabot. Later, she served as lab manager for Lemur Inc. in Richmond, California. 

Since 2008, Girard-Jouette has been with DANONE Research’s central R&D support center, focusing on flavor management for new products and supporting category purchasing. Currently, she is the part-time sensory and behavior manager for the company’s R&D division.

Deniz Ataman

Managing Editor
Perfumer & Flavorist magazine


Deniz Ataman graduated from the University of Virginia with a B.A. in psychology. She worked in a variety of managerial positions after college, beginning as the front-house manager of a butcher shop in Lynchburg, Virginia, and later as a counter manager for Clarins in Richmond. Her experience in publishing began as a Central Virginia sales executive for Virginia Living Magazine and as managing editor for the art and literary publication, Quail Bell Magazine. She currently works in Brooklyn, New York, as the managing editor for Perfumer & Flavorist magazine and conference program manager for Flavorcon.

Marie Wright

VP and Chief Flavorist


Marie Wright believes that flavor creation is artistry rather than science, and perfection in art is truly challenging. She trained as a flavorist with Bush Boake Allen, London, advancing to senior flavorist and moving to the United States as the flavor creation manager for Latin America, Mexico and the Caribbean. Wright then moved to IFF, creating flavors for the global accounts and playing a leading role in innovation. She eventually took on the leadership role of vice president, senior flavorist. In 2012, Wright joined Wild Flavors and was soon promoted to the leadership position of vice president & chief global flavorist. Wright’s commitment to sharing knowledge is highlighted in the chapter “Elegant Flavors” in John Wright’s world-renowned “Flavor Creation."


Mauricio Graber

President, Flavor Division


Mauricio Graber began his career with Givaudan in 1995 as managing director for Latin America with Tastemaker. When Tastemaker was acquired by Givaudan, Graber became the managing director for Mexico, Central America and the Caribbean before becoming vice president for Latin America in 2000. He was appointed president of the Givaudan flavor division in 2006. 

Graber also held a board member position of the International Organization of the Flavor Industry (IOFI) for a three-year period. 

Mauricio holds a BSc in electronic engineering from Universidad Autónoma Metropolitana and a masters in management from the JL Kellogg Graduate School of Management, Northwestern University, USA.


Robert Weinstein

President, Ingredients


Robert Weinstein holds a bachelor's degree in chemistry from Kalamazoo College and a doctorate in chemistry from MIT. Weinstein has spent his 30 wonderful years in the flavor and fragrance industry in various technical and senior leadership positions initially at Firmenich SA, and since 2012, he is the president & CEO of Robertet USA.

Segolene LeClercq

Product Developer
General Mills


Segolene LeClercq, Ph.D., is an experienced food scientist, with over 10 years of translating science into consumer food products. She currently works as a product developer for General Mills’ dairy division. 

Previously, LeClercq worked for Firmenich and Givaudan in both applications and research & development departments. She has a Ph.D. in flavor chemistry from the University of Minnesota and an MS in food engineering and nutrition from France. LeClercq is originally from Strasbourg, France, and currently lives in Minneapolis with her family, where she enjoys the outdoors, good food with friends and a good glass of wine.


Tony Moore

Chief Flavorist
Flavor Producers


Tony Moore is currently chief flavorist and chief operating officer for Flavor Producers. He is responsible for directing all technical and operative affairs of the company's various operations. Moore specializes in the creation and commercialization of global natural and organic flavors, ingredients and consumer products.

Tracy Jaico

Food Scientist


Tracy Jaico graduated from the University of Delaware and the University of Georgia for her bachelors and masters in food science, respectively. Currently, she works within the global product development team for chewing gum products at Mondelēz International. Previously, she worked as a member of the global sweetener development group at Ingredion, focusing on the application of sweeteners across various confectionery products. She also gained her flavor experience from David Michael & Co where she compounded flavors and conducted flavor research. In her spare time, she is a foodie and blogs her delicious adventures.