Erik Prochelle

Director Of Operations at BluGlacier - Miami, FL, US

Erik Prochelle's Colleagues at BluGlacier
Chris Fream

Vice President East Coast Fresh and National Accounts

Contact Chris Fream

Malaquias Errazuriz

Business Intelligence and Controller Logistics Manager

Contact Malaquias Errazuriz

Ana Guzman

Quality Assurance Manager - Corporate

Contact Ana Guzman

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Erik Prochelle's Contact Details
HQ
305-261-2417
Location
Miami, Florida, United States
Company
BluGlacier
Erik Prochelle's Company Details
BluGlacier logo, BluGlacier contact details

BluGlacier

Miami, FL, US • 20 - 49 Employees
Food Processing

Our sole purpose as a company is to make it easy for people to joyously eat salmon without taxing the planet's resources in the process.We believe that sustainable aquaculture can change the way humans live on this planet. We are driven by innovation and wellness and are committed to transparency. BluGlacier was founded in 2016 as a US joint venture by two, top sustainable salmon producers in Chile, BluMar and Ventisqueros. And our salmon is sourced in the isolated cold water fjords of southern Chile.Today, BluGlacier along with BluMar and Ventisqueros, remain dedicated to upgrading the lives of individuals and the general well-being of the planet through sustainable aquaculture.We remain true to ourselves, so we can remain utterly wholly in every way, in every respect, to you. Our only skill: salmon.Just salmon.

Salmon Farming and Distribution
Details about BluGlacier
Frequently Asked Questions about Erik Prochelle
Erik Prochelle currently works for BluGlacier.
Erik Prochelle's role at BluGlacier is Director Of Operations.
Erik Prochelle's email address is ***@bluglacier.com. To view Erik Prochelle's full email address, please signup to ConnectPlex.
Erik Prochelle works in the Food Processing industry.
Erik Prochelle's colleagues at BluGlacier are Ricardo Delgado, JORGE BEHNKE, Chris Fream, America Lau, Malaquias Errazuriz, Ana Guzman, Annierys Perez and others.
Erik Prochelle's phone number is 305-261-2417
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