An engineer by training and a self-taught behavioral psychologist, Paul is the founder and CEO of van Essche & Associates, an independent management consulting firm based in New York, with presence in several other major cities worldwide. He is an expert in managing change, and helps companies and organizations adapt to and get the best out of new ideas, technologies and practices, in an ethically and environmentally responsible manner.
Paul has thirty years management experience in the public and private sectors, and has realized quantum improvements in multiple industries in over twenty countries, including with blue-chips such as Société Générale de Surveillance, Nestlé, Swiss Re, Citibank, Japan Tobacco, Philip Morris, DuPont, Alstom, and E.ON.
In the non-profit area, Paul has applied his skills to help several international organizations such as The International Air Transport Association (IATA), The UN High Commissioner for Refugees (UNHCR), The International Labour Organization, (ILO), The World Health Organization (WHO), The International Organization for Migration (IOM), The Inter-American Development Bank (IADB) and the United Nations.
Paul is an advocate for sustainable development and responsible corporate practices. He is trained in industrial health and safety, and has helped several clients implement environmentally respectful practices. He is also a keen futurist and a regular participant at the Digital Future Forum, and guest contributor to The Constellation Research Group.
At the moment, Paul's consulting activities are focussed on a number of start-up companies in the social media, finance, bio-tech and agri-tech areas, two of which he is incubating and leading as acting CEO.
In addition, Paul combines his concern for humanity and the environment with his passion for cooking and baking. He is well-versed in organic agriculture and the farm-to-table movement, is a member of the Stone Barns Centre for Food and Agriculture and a Board Member of non-profit La Cocina VA, which uses the restaurant and catering industries as vehicles for social change.
Most recently he co-founded Butter Hill Bakery in Tarrytown, New York, a wholesale, gluten-free bakery that supplies coffee-shops and restaurants in Westchester county. Butter Hill proves that gluten-free can be a healthy option for everyone, and every bit as delicious as the best glutinous products. "Unbelievably gluten-free!"
Check out Paul's food blog here.