George Faison Steps Down as Chief Operating Officer of DeBragga

For Immediate Release

Jersey City, NJ – January 19, 2015 – After eight years as an owner and partner of DeBragga and Spitler, the Jersey City-based high quality meat supplier to restaurant, hotel and hospitality industry, George Faison is leaving his post as Chief Operating Office, effective January 31, 2015. Mr. Faison will stay on as a part-time consultant and full partner in several offshoot companies created during his tenure, including the popular direct-to-consumer sales site,

“When I asked George to be my partner,” says Marc Sarrazin, 2nd generation owner and CEO and President of DeBragga, “I knew that I needed someone that shared my vision to set DeBragga on a new course. We needed to reinvigorate our relationships with great chefs by sourcing the best possible proteins.

“In his role as COO and partner, George drove that vision relentlessly. George’s leadership and creativity have been instrumental in our company’s recent growth and current success. His leadership was never more evident than in our relocation to modern facilities in Jersey City from New York’s historic meatpacking district. George oversaw all aspects of the project, from representation to financing through construction, the project was complete in an amazing four months.

“George is also principally responsible for guiding DeBragga from a product mix almost entirely based on commodity meats to our position today, where fully 50% of our product sales are completely antibiotic- and hormone-free meats. Our national reputation is clearly one of industry leadership in this arena.

Marc concludes, “More important for our future, George created and implemented systems and controls that will serve DeBragga well for years after his departure, and generations to come. I have nothing but respect and gratitude for his service, dedication, and loyalty to the tasks at hand. I wish him well in all future endeavors.”

Mr. Faison is looking forward to stepping away from the day-to-day operations of DeBragga after 8 years. His food-industry focused career includes the founding and operating of D’Artagnan, where he was an owner for twenty years until 2005, and where he received a “Who’s Who” in Food & Beverage from The James Beard Foundation, a Silver Spoon Award from Food Arts Magazine, and a Lifetime Achievement Award from Bon Appetit Magazine. Mr. Faison began his career as General Manager of Pates and Quiche, the wholesale wing of Les Trois Petits Cochons, where he tripled sales in three years. In addition, Faison is a successful business consultant focused on food industry. Hi most recent effort was eight months at the Artisanal Premium Cheese Company prior to joining DeBragga.

During his time as a leader at DeBragga, Mr. Faison was able to pursue many of his passions. Chief among these is to revive heritage breeds, and to clean up our food supply by getting the drugs out of the animals we consume. He is an outspoken advocate of “clean” meats from animals raised humanely and without any hormones, antibiotics or animal by-products in the feed. To support these efforts, Faison was keynote speaker at the Niman Ranch Hog Farmers Appreciation Dinner (500 attendees in Iowa, Sept. 2014), and as a panelist at the Change Food Salon in New York, an offshoot of TedX (Nov. 2014).

As a food industry leader, Faison has served on the Board of Directors for the National Association of the Specialty Food Trade, where he co-chaired the membership committee and the strategic planning committee; a highlight was instituting the association’s multi-cultural initiative. He also served on the National Board of Directors of the American Institute of Food & Wine, where he chaired the Finance Committee. Faison was proud to Emcee the AIWF’s Thirtieth Anniversary event in Napa Valley, CA, in 2011.

As he moves forward with various projects, Mr. Faison intends to pursue new ventures in food. As he said when receiving the Bon Appetit award, “Is it possible to be recognized for TWO lifetime achievements?”



Stephanie Crane Faison