Jina Osumi is the CEO of Humphry Slocombe. She joined the company in 2015 after working in CPG for 10 years. She has had the opportunity to work on the power brands such as Del Monte, Man Dew, Pepsi, V8, and now Humphry Slocombe, her favorite brand thus far! She received her MBA from Stanford University and BA from Wellesley College.
What inspired you/your team to create this company?
Humphry Slocombe was founded in 2008 by Jake Godby (pastry chef) and Sean Vahey (F&B manager) with the desire to make ice cream for adults but still keep it playful. I consider them the pioneers of artisanal ice cream because they were the first in the industry to make boozy, savory and produce driven ice cream. Out of Jake’s creativity came Secret Breakfast (bourbon and cornflakes), Blue Bottle Vietnamese Coffee, and Elvis the Fat Year (roasted banana ice cream with bacon peanut brittle). I joined in 2015 to take the business to the next level (expand to more scoop shops, wholesale, ecommerce, etc.). I am fully aligned with the original vision and my job is to grow the brand to further that vision.
What distinguishes your company and product in the market?
We make adult, chef driven flavors. Our top flavors are Secret Breakfast (bourbon & cornflakes), Blue Bottle Vietnamese Coffee, Matchadoodle, and Salted Caramel Cocoa Nib. We make all of our inclusions in-house and continue to source as locally as we can. We also do a lot of collaborations with brands that we admire such as The Glenlivet, Cirque du Soleil, Domaine Carneros, and McEvoy Olive Oil.