Ken Cotich to c.e.o. of Labriola Baking

by Eric Schroeder
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ALSIP, ILL. — Ken Cotich has been named chief executive officer of Labriola Baking Co., effective Feb. 9. He will succeed Rob Burch, who was the company’s president. Mr. Burch left to join Baldinger Baking L.L.P. as executive vice-president.

Mr. Cotich most recently was vice-president of operations and supply chain – Americas, Barry Callebaut USA, L.L.C., and before that was vice-president of corporate accounts at Barry Callebaut, USA. He began his career in manufacturing at several Frito-Lay locations, was plant manager and corporate contract manufacturing manager at Interbake Foods, Inc. in Richmond, Va., as well as vice-president of operations for D.F. Stauffer Biscuit Co. He also was chief operating officer and managing partner of Bakery Resources Group, L.L.C., a private equity owned baking company in Baltimore.

He received a bachelor’s degree in engineering from Northeastern University in Boston and a master’s degree in business administration from Indiana Wesleyan University.

Labriola Baking Co., a baker of fresh and frozen artisan breads, was acquired by the private equity firm Plaza Belmont Fund III L.P., Shawnee Mission, Kas., and several other investors, in June 2013. Labriola Baking Co. supplies fresh artisan baked foods through its own distribution network of 25 routes to hotels, restaurants and retail stores in the Milwaukee, Chicago and Indianapolis regions.
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