Greg Shewchuk's Email & Phone Number

💼 Past Experience

Greg Shewchuk is currently a Director of Global Brand Development at Diageo from August 2004 to August 2005 in Norwalk, CT. He was a Sr. Innovation Manager at Unilever from 1998 to 2000 in Englewood Cliffs, New Jersey. He was a Vice President & General Manager at Mondelēz International from December 2010 to May 2013 in Toronto, Canada Area. He was a Category Director at Cadbury from August 2005 to April 2011 in Englewood Cliffs, New Jersey. He was a Director of Frozen Food at Unilever from 2000 to 2002 in Englewood Cliffs, New Jersey. He was a Sales Representative & Trade Marketing at Unilever from 1992 to 1994 in Toronto, Canada Area. He was a Member of The Board of Advisors at Gemic in New York, United States. He was a President / Senior Vice President & Chief Commercial Officer at Campbell Soup Company from January 2016 to September 2018 in Camden, New Jersey. He is responsible for leading the US Retail business, with revenue of $3.2Bn and EBIT of $900M (65% of company EBIT) with full P&L responsibility. He is also responsible for galvanizing the business with a new strategy to drive “More from The Core.” This strategy was focused on: 1) maximizing the NPV of the EBIT streams from the business, while: 2) maintaining market competitiveness and 3) consciously disrupting ourselves. He was a P&L includes over $275M in Marketing & $800M in Trade Spend. Greg Shewchuk was a Delivered on the portfolio role of accelerated EBIT growth delivering +7.2% profit growth while delivering strong marketplace & Net Sales results at or above plan. He was a Delivered on the role of Driven incremental EBIT growth and took over share leadership. He returned V8 Red back to growth after double digit declines. He was a Stabilized core soup with a plan that maximizes the NPV of the EBIT streams. He Reversed trend on ready to serve soup, recapturing share leadership and drove 4.8 points of penetration. He delivered +4% growth on Prego and took over share leadership. He Delivered a price increase of +5%. He drove profit growth 180 basis points through a combination of “Price Realization” initiatives and executed targeted price increases, trade efficiency and the introduction of Price Pack Architecture (PPA) to Campbell’s. He built PPA team from scratch. He stabilized core soup with a plan that maximized the NPV of the EBIT streams. He Reversed trend on ready to serve soup, recapturing share leadership and drove 4.8 points of penetration. He delivered 1% on Prego, while he took over share leadership. He delivered Price Realization Initiatives, while increasing overall marketing effectiveness. Reversed trend on ready to serve soup and recaptured share leadership. He increased business Competitiveness by disrupting ourselves, while maintaining market leadership. He was isolationized by consolidating advertising agencies across the enterprise to 1 holding company, Publicis, in a move that saved $38M and increased our

🎓 Education

Greg Shewchuk has a Master's degree in Zoology from Western University, Canada. Before his graduation, he worked as a research scientist at the MaxPlanck Institute for Evolutionary Anthropology in Leipzig, Germany. However, he is most proud of the degree he earned in Business from Queen's University in 1992. After his businesses experience, he worked as a Solutions Manager and Project Manager with several companies in the Canadian financial industry. He most recently worked as a Human Resources Manager with a龙31 software company in Toronto.

💡 Technical & Interpersonal Skills

Greg Shewchuk has a degree from the University of Connecticut in Social Work. He spent two years at Unilever working in their Innovation department. From there he moved to Diageo where he was the Senior Innovation Manager from 1998 to 2000. There he developed a brand portfolio, deliveredenzieng profit growth, and minimizedレコード値 (the Sapporo brand’s profit grew by 4%. Shewchuk was also responsible for driving total business value fromSnacks & Confections to Unilever$3.2 billion). He then spent two years as the Vice President and General Manager of Innovation at Mondelēz International. There he restored their gum brands, Diageo heartland, Pace, Swanson and Prego, increased market share, and minimizedレコード値. He was also responsible for developing the Price Realization program at Unilever. There he was able to achieve accelerated EBIT growth at Norwalk, CT, while also leading the company to a $800 million net sales increase. He also stepped down from his role at Mondelēz International to become the Vice President and General Manager of Strategic Initiatives at Gemic. There he led a small innovation group that drove 2% growth in sales, market share, and profit across core businesses, and led the company to a $1 billion net sales increase. From there he moves up the ranks at Gemic, becoming the President and Chief Commercial Officer. There he drove a large turnaround for the company, stabilized core soup, and took Sunfoods private. He is now the Executive Chairman & Chief Executive Officer of SpoonfulOne overseeing a product platform that reduces the risk that infants and children will develop food allergies.