David Kemp, CEO, Les Trois Petits Cochons
What did you study at Harvard?
I attended the business school where I received my MBA.
Were you involved with any food or wine activities while a student?
I was involved in the Wine and Cuisine society.
Do you think that Harvard has prepared you for a career in food and wine or hospitality in general? If so, how?
HBS gave me a strong general management background, and I use the skills I learned on a daily basis. With my degree, I’ve been able to leverage the industry knowledge already existing at our company with my general business knowledge to help successfully grow Les Trois Petits Cochons.
What work do you do now?
I am CEO of Les Trois Petits Cochons (3 Little Pigs), which is a specialty food manufacturer that produces French-style charcuterie and accompaniments. I also run an Italian-style fresh sausage manufacturer called Longhini Sausage.
Websites that are relevant to your work or special interests:
