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St. Cousair is blessed with an experienced staff capable of handling a broad array of products and processes. On acquisition on the facility, St. Cousair kept the existing staff in place, allowing production under their expertise to proceed from day one.
For the past three years, Naoki has led the effort to take St. Cousair Co., Inc. international, traveling to the west coast of the US to immediately begin researching and seeking out a suitable manufacturing facility to produce food for export to Japan. The result of his efforts, together with the cooperation of many others, is the successful acquisition of Berry Noir Co-Packing and smooth transition of the company to the newly formed St. Cousair.
Naoki is a graduate of the University of California, Davis, where he studied Viticulture and Enology. He began working at St. Cousair in 2004, where he oversaw product sales and headed up operations at the winery, restaurant and shop in Iizuna. His experience there prepared him for his current tasks, and he is determined to make the company a success!
Yasukazu began working at St. Cousair in Nagano in 1996, and most recently headed the company's product development department. At SCOO, he continues to lend his expertise in the development of new products for export to Japan and for sale in the US.
Yoshi is a highly qualified specialist in the field of Production Management with nearly thirty years of experience in R&D at Honda Motor Company. He brings a wealth of wisdom and knowledge to the production planning and operations at SCOO.
Minh-Thu is a graduate of UC Davis, where she obtained a degree in Biotechnology. She worked in the biotech field for six years, while studying for an MBA from San Francisco State University. She then joined the staff of St.Cousair in Nagano, working on international projects before taking charge of Quality Control at SCOO in 2017.
An employee of St.Cousair in Japan for over ten years, Takuya began work at SCOO in 2017. A graduate of Nagasaki University, where he majored in Environmental Sciences, Takuya has a background in chemistry and keeps a personal motto of always looking into things with his own eyes to fully understand any situation.
With an educational background in Agricultural Economics, Shintaro began work at St.Cousair in Nagano in 2015, where he assisted with logistics, ensuring that products were delivered in a timely manner. In 2017, he joined SCOO, overseeing the company's supply chain management system.
Toribio has more than 20 years’ experience in food production. Bilingual and thoroughly acquainted with food manufacture, Toribio leads our production floor team through a broad array of products and processes.
St. Cousair boasts a skilled workforce capable of producing high-quality food and beverages.