Chef · Entrepreneur · Food Branding Strategist · Founder, Bocobites®
Chef. Founder. Strategist. From Ivory Coast to Normandy to Silicon Valley. I've cooked for Google, Stanford and the French Consulate, built an award-winning brand from scratch, and now I help food founders do the same.
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I'm Fleur Anderson chef, entrepreneur, strategist, and founder of Bocobites®. Born in Ivory Coast and raised in the Normandy countryside, I fell in love with cooking in my grandmother's kitchen. I later studied Law at the University of Caen, then Commercial & Advertising Art. That combination shaped how I see brands: as systems of emotion, strategy, and design.
Before moving to the Bay Area, I built and operated Le Yoota (Caen, France) and Olympe Bar (Ivory Coast): two restaurants with international menus and jazz culture. I also spent 11 years as a real estate agent at Capifrance and 3 years in B2B sales at Nespresso & Lyreco in Paris. This is why I understand business, not just food.
In the Bay Area, I've catered for the French Consulate, Google, Facebook, Stanford University, Salesforce and the Mayor of San Francisco. In 2020 I launched Bocobites® and won the 2026 Innovation Award. This multi-disciplinary path (culinary arts, law, advertising, real estate, B2B sales) is exactly what makes my consulting different from everyone else's.
With a background spanning culinary arts, business, and law, I work globally with artisan producers, food startups, restaurant groups, and hospitality brands always with the same commitment: your brand should feel as extraordinary as your product tastes.
Bocobites® is my flagship food brand a line of gourmet, ready-to-heat French meals in reusable glass jars. Bourguignon, Brandade de Morue, Ratatouille after 2 years of R&D, crafted with zero preservatives, 1-year shelf life, no refrigeration needed, and ready in 3 minutes.
What started as a kitchen concept became an award-winning, internationally recognized brand proof that the methods I use for my clients actually work.
When you work with me, you're working with someone who has skin in the game not just a consultant, but a fellow founder who understands your risks and your dreams.
I don't offer generic consulting packages. Every engagement is tailored to where you are in your journey whether you're pre-launch, repositioning, or scaling. My process combines strategic frameworks with hands-on culinary and entrepreneurial insight.
Define who you are, who you're for, and why you win. I dig deep to find the brand DNA that makes you impossible to ignore.
Strategic creative direction for your visual identity — from logo to label to shelf presence. I've packaged my own products. I know what sells.
Turn your product into a market moment. I've launched. I know the landmines and the shortcuts and I'll help you avoid one and find the other.
Authentic French catering for your corporate events, product launches, and brand activations — delivered with the same excellence that impressed Google, Salesforce, and Stanford.
What makes my consulting different? I've been in your shoes. I know what it feels like to bet on your own brand and I bring that empathy to every client relationship.
"Working with Fleur changed everything for us. She didn't just give us a brand strategy she gave us a point of view. Six months later, we closed our first retail deal and launched to sell-out success. She's the real deal: a consultant who has actually built what she helps you build."
"Fleur's AI-powered market analysis saved us months of research. Within two weeks we had a positioning strategy that our investors described as 'the clearest pitch deck they'd ever seen.'"
"We came to Fleur with a product. We left with a brand story that we're proud to tell. She has the rare ability to blend culinary culture with commercial strategy seamlessly."
"Our packaging refresh guided entirely by Fleur drove a 40% lift in trial within the first quarter. She understands what moves consumers in a real retail environment."
"Let's cook up something remarkable together."
I work with a select number of clients each quarter. If you're serious about your food brand, let's talk.