My name is Bertrand Haurillon and I was born in France. My parents had a small pet shop in Marseille, but unfortunately my mother passed away when I was 19 years old. After that, I decided to put my studies on hold to help my dad in the pet shop. I also became the cook in the house and found very quickly that cooking was my calling.

After two years helping my Dad, I finally decided to move into the food industry and follow my passion. I worked several years in the South of France in a variety of diverse regional restaurants. After that, I moved to Cardiff, Wales working at St. Mellons Country Hotel as a chef for four and a half years. I was then hired by LSG Lufthansa Sky Chefs in 1989 and moved to Hong Kong. After two years working in Hong Kong for LSG I was transferred to work with LSG on Guam in late 1991.

It was very interesting and educational working for LSG Sky Chefs, but after 10 years with them I decided to open my own French Bistro restaurant in Guam with my wife Carmen: Le Tasi Bistro. We operated Le Tasi Bistro successfully for about 10 years until 2009, when we decided to close the Le Tasi Bistro spend more time with our two children. We moved Le Tasi to a wholesale bakery to accomplish this goal. For the last five years we have been supplying pastries and snacks to coffee shops, restaurants and hotels on Guam.

Offering a local specialty using local products has always has been a dream of mine. Eight months ago we expanded our product lines to include jellies and condiments. We are very happy with the positive response to our new jelly and condiment lines, and look forward to further expanding their production. We have been working closely with the Guam Small Business Development Center (SBDC) the last seven months to accomplish this goal.