About Us

Franck Chevrier or "Chef Franck" as he is affectionately known has been involved in butchery and meat processing from an early age, working at the family business, just barely able to reach the table height he started using butcher knives to chop parsley and onions to incorporate in the sausage stuffing.

Later on his parents presented him with a butcher jacket made by an aunt (as none were available in stores in those days) and so started his early days of making sausages. Twisting them, cooking them and deboning meat. Over the years he would spend his holidays working in the meat processing room of the family business.

At age 16 he went for culinary training in a 1 Michelin star restaurant but decided to take on the meat training/butchery direction instead and so commenced his journey with a few well renowned butchery companies in France.

He finally went back to the culinary side of things while working in Paris to end up in the Caribbean for close to 20 years.

During those years as an Executive Chef he continued with the manufacturing of sausages and his place of employment at the time, the East Winds Beach Hotel provide the perfect setting. The infamous Chef Franck speciality sausages (seafood sausages, curry flavoured sausages and merguez) were regular delicacies on the menu. 

Wanting to try out his sausages outside of the hotel environment, he acquired concessioners booth in the 2002 Jazz festival event selling sausage sandwiches (sausages and co) it was a huge success. The trail was set and Chef Franck desired to provide sausages for a wider population.

It all happen in 2006 when a long established meat processing company in saint Lucia, Grew Industries 1989 Ltd was up for sale. He purchased the company and armed with his extensive butchery and culinary skills and knowledge he went work on making his name in the meat processing business in Saint Lucia.