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Christophe Hille

I launched my career in food during college, when I began working on a vegetable farm in northern Virginia, a job that unexpectedly changed the direction of my life. Since then, I’ve accumulated more than twenty-five years of experience in diverse sectors of the food industry—line cook, executive chef, restaurant owner, retail meat, food systems consultant, and food business recruiter. Today, I’m a trusted consultant to businesses and organizations across the local foods landscape and at all points along the food value chain. My broad food sector experience and analytical skills help make my research, planning, and recruiting work effective and impactful for clients. Over the span of my consulting career I’ve worked as both a lead and supporting consultant with a wide range organizations and businesses, including Talbott & Arding Cheese and ProvisionsKingston Food CoopPeninsula 1AGreenWaveThe Nature ConservancyPhilo Ridge FarmVermont Agency of Agriculture Food &, Rhode Island Food Policy Council, the Native Conservancy, and many more. I earned my B.A from Wesleyan University, an Associate’s Degree in Culinary Arts from the New England Culinary Institute, and an M.S. in Food & Nutrition from New York University.

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