Greg Schlafer

Vice Chairman
North American Millers' Association
Washington, DC

Greg Schlafer, Vice President, General Manager: Bakery, Restaurant, and Milling is responsible for leading five business segments within the General Mills Bakeries & Foodservice Division. The segments include Bakery Flour, Bakery Ingredients, Wholesale Mix, In Store Bakery, and Restaurants Accounts. Collectively, these businesses represent $1B in annual sales. Greg started his career with General Mills in 1991 at the flour mill in Los Angeles. Greg held roles in distribution, sales, and sales management before relocating back to

Minneapolis in 2003 as the Director of Bakery Flour. In 2004, Greg formed the Bakery Ingredients group by merging the Bakery Flour business with the Traditional Retail Bakery segment that sells Pillsbury mix and frozen baked goods. In May of 2006, Greg was promoted to Director of the In Store Bakery business and in May of 2007, Greg was promoted to Director and General Manager of the Bakery Channel Segments.

Greg was promoted to Vice President in May of 2009 and added Restaurant Accounts and Bakery Distributors to his current responsibilities.

In his current role, Greg serves on the board of directors for NAMA and serves on NAMA's Executive Committee. Greg also serves on the board of the International Dairy, Deli, and Bakery Association (IDDBA). He also spent two years serving the Retail Bakers of America (RBA) as an Allied Trades representative on their Board of Directors.

Greg is a 1991 graduate of the University of Minnesota, and a 2001 graduate of UCLA’s Anderson School of Management.

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