The team

L’Herbier du Diois, created in 1979 by Ton Vink, used to be a small structure of 4 employees. In the late ‘90’s the company grew at the rhythm of the demand in organic products. In 2005, l’Herbier du Diois took a new direction changing from a small-scaled production structure to a semi-industrial company under the leadership of a new manager: Tijlbert Vink, son of Ton Vink.

Today, l’Herbier du Diois employs over 60-70 people with various skills :

Management: Tijlbert Vink
Purchasing service: Juliette Pinault, Emilie Raucy, David Cannie, Julia Levi, Clara Gasser, Arkadiusz Parafiniuk, Joaquim Carinha Cunha
Customer service: Stéphane Graillat, Hélène Villoud, Stéphanie Chaix, Stéphanie Douron
Quality department: Julie Marchand, Nina Parmentier, Vincent Delbecque
Customer & quality: Karlyn Koughan
Maintenance & projects: Simon Munoz, Nicolas Bourbier, Patrice Monin, Willy Van Landeghem, Christophe Chazot
SCEA Coordination: Lena Haun
Administration, social & finance: Florent Girin, Marjon Huizenga
Production / Logistics: Julie Poindron, Mathilde Destas, Mélanie Falco, Marie Venturini, Maria Teixiera, Cabrol Oriana, Anthony Bertaud, Chloé Dal Negro
Computer: Gaël Le Corvic
Communication: Vali Gramontain
Reception: Elodie Dupety, Sylvie Tortel, Jamal Benhamou, Mauro Chessa, Saïd El Aamrani, El Hadji Traore
Administratif production: Christine Chantelauze, Laura Masson
Transformation: Pierre Buffet, Youriy Gavrylenko, Nicu Posa, Alice Barreau, Maxence Brumagne, Xiao Pao Chhuong, Ovidiu Cioban, Julien Demilly, Sylvia Leicht, Ginka Radeva, José Texeira, Atanas Yanakiev, Dimitrina Yanakieva, Quentin Koue Bi
Continuous improvement: Alizée Schneider
Orders / logistics: Julien Zaza, Marielle Segond, Cathy Briancon, Hugo Deplat, Jocelyn Ecuier, Frédéric Jacquet, Noémie Mathieu, Mariam Mysak, Florence Martin, Fabien Miera, Jean Marie Rousselet, Johan Viard