Our Team

Matthieu Kohlmeyer

My French grandfather passion was his garden: he spent the last 30 years of his life cultivating his vegetable garden full time. For my family, good food was synonymous with slow food. I can still remember the “true” taste of the tomatoes or strawberries that we were picking in our family garden. This is very much at the center of French gastronomy: ingredient matters- terroir matters- season matters.
As a cook today, I like cuisine that lets amazing ingredients shine.
When it comes to daily life, I wake up every morning having to cook for my 2 kids lunch! No time for fancy food; I stick to the basics, with quality ingredients and plenty of greens.

Favorite oils?
Walnut Oil- I make vinaigrettes every day. I love using our walnut oil- it makes my salad taste so much better. It is simple and gratifying: 4 Tbsp. of La Tourangelle walnut oil, 1 Tbsp. of vinegar, 1 tbsp. of real Dijon mustard, a dash of salt. Done.

Organic Olive Oil- I love our organic EVOO: for having it sourced myself, I know the love that came into making it and every time I open a can, I can smell the freshness of the product. EVOO remains a basic of our cooking and I wouldn’t trade our EVOO for any other ones.

Favorite place in California?
I live and work in Berkeley and I love it. Right on the Bay, in front of the Golden Gate Bridge, we enjoy the most gorgeous views while living in a vibrant multicultural community. The food culture is awesome and true artisan foods are celebrated everyday by restaurants and home Chef alike!

Matthieu KohlmeyerPresident and CEO
Hanh Nguyen

I love to cook – for friends and family; I will try everything, Asian, American, Mexican, French, giving it a new twist every time based on experience and/or gut feeling. Using the large variety of oils that La Tourangelle has to offer is a great plus for an amateur cook. If I have time and in town on the weekend, I will whip up something fancy like a roast, canard a l’orange (I believe I do have the best recipe), beef Bourgignon… Sit down, candles lit…

Favorite oils?
Coconut Oil, especially the Fair Trade Virgin Coconut Oil. Cooking, hair, skin care. You can use for everything.
Flavored oils – all of them are good, Thai Wok, Stir fry, Basil, Garlic and Herbes de Provence. I always used them in salad dressings and to dress my steamed veggies. They are also delicious just dipping bread in.

Favorite place in California?
Southern California, where I came from – especially Huntington Beach, because of family, nice weather and relaxed atmosphere.

Hanh NguyenVP of QA, Regulatory & HR
Gwenn Goffin

My wife being a trained chef, I am the “optional” cook at home. What pleases me the most is to take care of the salad dressing. We do not have any pre-made dressings in the fridge and our kids love having a new “papa sauce” to taste each time. Usually, I would mix a few different oils from La Tourangelle to create a unique vinaigrette with any type of vinegar available in the pantry, adding mustard and whatever inspiring spices that are at my reach.

Favorite oils?
Pistachio oil: this is the most delicious oil I have ever tasted! Full of flavor, rich, it enhances just about anything you cook in the kitchen.
Sesame oil: great to add on fried rice and in my vinaigrette’s.

Famous recipe?
A fresh tomato salad with avocado and mozzarella cheese. I typically add a little bit of basil oil, balsamic vinegar, salt, pepper and cilantro.

Favorite place in California?
Lake Tahoe is my favorite destination all year round. From the cold snowy mountains in winter for skiing to the nice beaches in summer for paddle boarding, this place is just beautiful and relaxing! Let’s keep Lake Tahoe blue!

Gwenn GoffinVP and CFO
Lalaina Rideout

Cooking and good cuisine are among my favorite things, no doubt influenced by my years living in France. These days, one of my favorite things to cook are delicious hors d’oeuvres and appetizers for dinner parties – I love seeing what tasty combinations I can maximize onto one little bite.

Favorite oils?
The La Tourangelle Organic Extra Virgin Olive Oil non-aerosol spray is my go-to for making crostini appetizers –I spray each bread slice on both sides before toasting in the oven.Other oils I love to use are the La Tourangelle Avocado oil for salads, and Roasted Pistachio oil on top of pasta.

Famous recipe?
For one of my favorite crostinis, I top the toasted bread with Gorgonzola, a slice of pear, walnut crumbs, and a drizzle of our Roasted Walnut Oil.

Favorite place in California?
California has so many wonderful sites and cities, but one of my favorites is definitely the Big Basin Redwoods.

Lalaina RideoutSenior Business Manager
Nick Heiser
Nick HeiserDirector of Production & Engineering
Nicole Silva

I am a student cook. I’ve been to a few hands on gourmet classes and have recently signed up for a home delivery box. I’ve picked up some tips and tricks and integrated them into my everyday cooking. I’m also the type that will pick a recipe based on reviews online. I am easily persuaded by others. If I have no other choice or feeling of creativity, I tend to eat my signature kale salad… that’s my go-to lunch.

Favorite oils?
My favorite oil is garlic. This infused oil will turn a mac and cheese into a master chef dish. Garnish with breadcrumbs and parsley… your guests wouldn’t suspect a thing.

Famous recipe?
I have to be honest, this is not a Nico original but I love this recipe (obviously, a recipe found online).
Thai Yellow Chicken Curry
• 1 tablespoon virgin coconut oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• ⅓ cup yellow curry paste
• 10 baby golden yukon potatoes, cut into bite-sized pieces
• 1 14-ounce can coconut milk
• ½ cup water
• 2 teaspoons fish sauce (optional)
• 1-2 tablespoons brown sugar (optional)
• cilantro and rice for serving

1. Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; sauté for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
2. Add the coconut cream and ½ cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
3. Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.
Favorite place in California?
San Francisco: Vallejo & Kearny. The gym I went to ran up and down the stairs and hills of the city. That intersection was worth waking up at 5am to catch the Bart train, walking to my 7am class and complaining about not wanting to run.

Nicole SilvaBusiness Manager - Private Label and Club
Oscar Orozco
Oscar OrozcoWestern Regional Sales Manager
Rebecca Wilson


I am a social cook.  I love entertaining and trying out new recipes when my friends and family come over and we can enjoy dishes together.  Although cooking for large groups is time consuming and an art that I have yet to entirely master, I like the challenge and find it extremely satisfying to finally sit down at the table after hours in the kitchen and share the fruit of my labor over great conversation and laughter with friends.

Favorite oils?
Our French Infused Basil Oil is divine!  Even on the drizzliest and chilliest day of the year, the aroma and flavor take me back to a sunny summer morning buying fresh basil at my local farmer’s market.  I like to drizzle it over angel hair pasta with lightly sautéed cherry tomatoes and a touch of Romano cheese. I’ve always been a huge fan of pistachios, so our Toasted Pistachio Oil makes a great oil base for salad vinaigrettes.

Favorite place in California?
Two magical places and experiences to go along with them come to my mind.  The first would be driving south on Highway 89 at Emerald Bay in Tahoe where the road peaks and you are completely surrounded by royal blue colored lakes and pine trees below.  The second would be splashing in the waves and people watching at picturesque Coronado Beach in San Diego during the summertime.

Rebecca Wilsone-Commerce and Inside Sales Manager
Jim Peterson

I’m an outside cook. Everything is on the BBQ or in the smoker. La Tourangelle oils make the difference. Tri-tip infused in Walnut oil is one of my favorites. BBQ’d vegetables with coconut oil is our families substitute for butter.

Favorite oils?

Coconut oil is my substitute for butter. It’s fantastic on steam vegetables even in coffee!

Famous recipe?

My favorite recipe is coconut oil used in pancakes! However, La Tourangelle oils offer a variety of amazing products that add value to all of our meals.

Favorite place in California?

My favorite place is Lake Tahoe. It is a home away from home. The simple way of life of getting back to nature is very important to me whether it be kayaking on a pristine lake or cycling 72 miles around it does it for me.

Jim PetersonPurchasing Manager
Amy Nieto

I am an adventurous yet traditional cook. I love foreign cuisines and try new recipes, but I also have my standard recipes that I know my family will enjoy. I love baking with different nut oils to add a bit of subtle nutty flavor and added nutrition.

Favorite Oils?

My favorite oil is Virgin Avocado for mine and my kids’ skin, and Roasted Pistachio oil on salads and fish. I use Liquid Coconut Oil in veggie smoothies for the added MCT’s without the solidifying of regular coconut oil. My kids devour these not knowing they are full of hidden veggies and spinach.

Favorite Place in California?

My favorite place in California is the Northern California coast, with the tall Redwood tree hiking paths and gorgeous coastline to explore. It’s so calm and serene. The tide pools up North have some very exciting finds where my kids discover so much about the ocean.

Amy NietoQA/QC Manager
Rolando Pelayo

Myself I don’t cook much but when I do I try to enjoy it as much as I can, I like to use the grill and the oven experimenting new dishes and trying new recipes, that’s when La Tourangelle oils come into play, when I need to marinate meets or give some flavor to good salad. I got to be honest I wasn’t a healthy eater but been encouraged more and more by family and the healthy oil of La Tourangelle.

Favorite oils?

My very first favorite oil was Walnut Oil, I like it very much on a salad it’s very unique roasted walnut taste what I like the most, without mentioning all the healthy properties of it. After that it is very hard to pick one as a favorite, with so many good oils is hard to pick one and I just like them all.

Favorite place in California?

One of my top favorite places in California is Pismo Beach, there is lots of fun stuff to do my favorite is riding dirt bikes on the sand dunes it’s so much fun, after that I just like to enjoy the ocean camping on the beach. If I lived close to Pismo Beach I would probably do this every weekend!

Rolando PelayoPlanning Manager
Mark Saldana
Mark SaldanaWarehouse & Logistics Manager
Elia G. Mercado
Elia G. MercadoStaff Accountant
Ivan Ramos
Ivan RamosStaff Accountant
Mark Saldana,  Armando Gomez, Adriana Figueroa, Gabriel Guevara

Need to send some oils overnight in Peru? Need to ship an entire booth to a trade show? Just ask the super reactive shipping and logistic team. You’ll be sure to have everything on time. Armando is our Operations Administrator, handling everything from human resources to safety coordination.

Mark Saldana, Armando Gomez, Adriana Figueroa, Gabriel GuevaraLogistics Manager, Shipping & Logistics Team
Mary Conway, Nely Preciado, Miguel Soto, Alma Rodarte, Abraham Gama

The best team to prepare and ship packages to all of our customers.



Mary Conway, Nely Preciado, Miguel Soto, Alma Rodarte, Abraham GamaShipping - Warehouse Team
David Durgin, Shawn Hooker

The dream team that masters the roasting, the extraction, and the production of our artisan oils.

David Durgin, Shawn HookerThe Master Roasters
The Production Team

Without them we wouldn’t have bottles, packaging, and the ability to dispense our oils. The bottling teams are the essential inner workings of the process.

The Production TeamThe Production Team
The Production Team

Without them we wouldn’t have bottles, packaging, and the ability to dispense our oils. The bottling teams are the essential inner workings of the process.

The Production TeamThe Production Team
The Production Team

Without them we wouldn’t have bottles, packaging, and the ability to dispense our oils. The bottling teams are the essential inner workings of the process.

The Production TeamThe Production Team