Having been here for nine years now, through massive change and multiple promotions, we sat down with Site Leader, Shawn Harris to get his thoughts on what led him to FGF.
From the Philippines to Canada, and from caregiver to reception, Doris Bal-Isen sits down to tell us how her search for a better life lead her to Canada, and how she became FGF’s warm, welcoming face to guests and team member’s alike.
Sixteen years ago, Tom packed a suitcase and moved from the UK to the US with $5,000 in his pocket, a handful resumes and a whole lot of ambition.
As always, FGF remains committed to exposing people to great experiences. It is this dedication to quality and innovation that has led us to enter into a definitive agreement to acquire certain assets, including a new facility in San Antonio, Texas… referred to going forward as FGF Texas.
Saeid Rad plays a big role at FGF. He’s a Quality Assurance Lead at two of FGF’s facilities, leading a team of 12 team members. He’s also the first person to ever to receive the BRC Global Standards Professional designation!
So much has changed since Joyce Lei first started working at FGF. We decided to sit down with her to talk about what it’s like to work here and how she has grown.
When Walter Visentin sat down for the first time with FGF founders Ojus and Tejus Ajmera back in 2010, FGF was not what it is today.
FGF’s work environment inspires unconventional food.
How our unique structure created a place where ideas thrive and scale.
A story about muffins and creative thinkers.