Scott Williams

Our father, Ken Jewett, started Marsan Foods in our family kitchen in 1969. He‘d read a story about how the finest restaurant in Paris was “flash freezing” their meals for Air France so that flight attendants could re-heat them and serve them to their first class passengers. The light bulb went on. “What,” he wondered, “if I could make gourmet meals with that kind of ready-when-you-are convenience?” And so we began. We were the production line, mom was quality assurance and dad was the master chef. Liquid nitrogen was a regular fixture in our garage as we learned how to flash freeze our own meals. The station wagon was the delivery truck. Our first significant opportunity came in the early 70s as the lead supplier to Canada’s first “kitchen-less hospital.” This was the start our long-term commitment to the healthcare industry. Today our company operates two first class, federally inspected facilities in Toronto, Ontario. Both facilities are GFSI SQF Level II certified and produce a wide variety of products that are used every day across North America in four broad sectors: Retail Grocery Foodservice – Casual Dining and QSR Health Care Airline Meals One thing hasn’t changed from the time our family worked around that kitchen table: our father’s belief that it takes creative thinking and perseverance to produce winning products. That belief still holds today. Marsan Foods employs the best chefs, marketing and process people in the industry. And we match that talent with the latest technology and equipment, plus a sector-leading focus on production efficiencies and cost-reduction strategies. At Marsan, we’ve never forgotten: we earn your loyalty when our creative solutions help you earn the loyalty of your own customers. We succeed in our business when we help you succeed in yours. Graeme and James Jewett