Greg Brady, a 29-year-old brand manager at Savencia Fromage & Dairy UK in London, graciously shares his career journey and insights into the food and drink industry.
During his formative years, Greg faced uncertainty regarding his career path. However, his studies in management sciences at Loughborough University provided him with clarity and a newfound passion for marketing and analysis. It was during his time at Tesco, where he worked during his A-level years, that Greg’s fascination with food and drink products and brands was ignited. This experience inspired him to pursue a career in building products that resonate with people in their homes.
As a brand manager, Greg bears the responsibility of overseeing the growth of the Saint Agur range and Haute Fromagerie range in the UK with a focus on responsibility and sustainability. His daily duties entail reporting and analysis, addressing market trends, and devising marketing strategies. Greg’s current focus lies in revitalizing the popularity of blue cheese amidst the cost of living crisis and developing marketing plans for the new product, Saint Agur Blue Delice.
Regarding his employment, Greg recounted a relatively straightforward recruitment process. An initial contact from a recruiter led to a telephone interview with his future line manager and HR director, followed by an in-person interview. Despite lacking specific cheese-related experience, Greg attributes his passion for the industry and the company as the pivotal factors in securing his position.
Greg’s appreciation for the food and drink industry stems from its universal appeal. He acknowledges the rich history and culture surrounding food, particularly cheese, and takes pleasure in contributing to the Haute Fromagerie selection packs – a venture focused on bringing premium cheeses to consumers in a convenient and accessible manner.
Conversely, Greg highlights the misconception that specific experience or background is imperative for success in the industry. He encourages young individuals to pursue their passions and illustrate how their existing skills can be transferred to the food and drink sector.
To those aspiring to enter the industry, Greg advises them to seize opportunities, clearly demonstrate their passion during the application process, and not be deterred by a lack of traditional experience. He stresses that relevant experience can take diverse forms and should not hinder individuals from pursuing their interests.
Ultimately, Greg aspires to ascend to the position of brand director or marketing director for market-leading brands, with a focus on driving innovation and leaving a lasting impression on the industry. He is particularly enthusiastic about the initiatives undertaken by Saint Agur to change perceptions of blue cheese and anticipates contributing to the promotion and enjoyment of such products in the market.
Greg’s journey in the food and drink industry stands as an inspiring testament to the significance of passion, adaptability, and perseverance in carving out a fulfilling career.