[quote style=”boxed”]My ideas come from travels, meetings with different people and exchanging ideas with them.[/quote]
After his business school studies in Roubaix, France, Raphael Bouchez moved to San Francisco with a Master’s degree in marketing and management. He started to work like a developer of distribution networks for leather craft brands in South-Eastern Asia for Andrelux Group. In 1991, Raphael returned to France and continued his job for the same firm in Paris. Then he spent 2 years at Sonia Rykiel, where he was in charge of the distribution of accessories. In 1995, Raphael met Jacques Nebot, a world-known connoisseur of gastronomy and caviar who employed him as a commercial director at Hédiard Group. Five years later, he became the caviar branch director of Hédiard. After accumulating vast expertise on wild Iranian caviar, Bouchez founded Kaviari in 2001. Now, Kaviari is a long-standing leader in the world of luxury gastronomy. The excellence of its finely selected caviar has made it the supplier for many Michelin starred chefs, including Alain Ducasse, Joel Robuchon, Yannick Alléno, Guy Martin and Jean-François Piège.
What are you working on right now?
Actually I’m working on launching our new concept, En-K de caviar in France and in different markets around the world.
En-K de caviar is a new concept that has a slick original tin containing 15 grams of caviar. It comes with a special caviar spoon. It’s a chic snack that can be taken with you anywhere, for travelling, working, picnicking, etc.
Where did the idea for en-K de caviar come from?
Two years ago, we found out the real need to sex up the way people consume caviar. Our competitors started to launch caviar products in little packaging.
We decided to create a new product that is beautiful, chic and far from the traditional way of eating caviar. Our team brainstormed all ideas and we retained the concept of a “line” of caviar that is handy, light, delicious, and can be taken away and enjoyed whenever you want.
What does your typical day look like?
I don’t really have a typical day. But it’s still a day full of work. I also exercise, meet with friends and maybe see a play in the theatre or an exhibition. I’m lucky because I feel free about my time.
How do you bring ideas to life?
My ideas come from travels, meetings with different people and exchanging ideas with them.
Two trends that excite you?
- Digital technologies
- Passionate people
What was the worst job you ever had and what did you learn from it?
Honestly, I never had a bad job in my life. Every job I had was an interesting experience and I learned a lot from each one. I always put a lot into my jobs and I am lucky to be passionate about what I do.
If you were to start again, what would you do differently?
Maybe you will find it pretentious, but I really would to the same things I did and do now.
What is the one thing you did/do as an entrepreneur that you would do over and over again and recommend everybody else do?
I say to myself: “Every day is a questioning, nothing is ever acquired.” It’s my motto. I would recommend remembering that when you are an entrepreneur and if you are alone, you obtain nothing. It’s important to be well supported; the conductor, however brilliant he is, is nothing without his musicians. The entrepreneur is nothing without his team, and everybody is important in the company. Everybody has his own value.
Tell us a secret…
I’ll tell you a secret about how to get on in life. Three points:
- To get on in life, you have to be very lucky. And the luck can be “cultivated” when you meet people, network, share your ideas and believe in yourself.
- To get on in life, don’t forget the people who helped you once. Be grateful.
- To get on in life, remain close with your family. These people are your fortress.
If you weren’t working on Kaviari, what would you be doing?
I would be travelling all around the world and discovering new cultures. I feel good everywhere: in Asia, in Arabian countries, in the USA. I adapt and I try to soak up a new country and its culture.
When was the last time you laughed out loud? What caused it?
I laugh always and at everything because if I don’t laugh, I will get bored.
How can you perform better in your job?
I would like to share more and to be tuned in to the people I meet.
How would you describe yourself in one phrase?
Passionate about life.
Kaviari Website: www.kaviari.fr
Raphael Bouchez Email: [email protected]