Our Team

From our home base in rural Western Washington, Friesla’s team is on a mission to help farmers and ranchers take back control of your local meat processing—on your terms, time, and at your site.

Bob Lodder, Friesla Founder & President

Bob Lodder

Bob Lodder—rhymes with slaughter—founded Friesla to make the meat processing world a better place for independent farmers, ranchers, and meat eaters. He draws on decades of experience starting and scaling companies in the agriculture and manufacturing industries. Bob’s work at Friesla focuses on delighting our clients and encouraging and empowering our team. His attention is divided only by his wife, five adult kids, and 18 grandkids—or a thought-provoking read.

Chris DePalma, Friesla Training & Technical Services

Chris DePalma

Chris DePalma assists Friesla’s clients with processing system design, on-the-floor training, and HACCP writing and implementation. After two decades in the fishing industry building and installing seafood processing plants, Chris co-launched and operated a whole-carcass beef and pork production plant for 8 years. His interests range from Roman history and Russian literature to small engines, wood projects, and tending his flower and vegetable gardens — the latter of which he loves to share with his wife and kids.

Christian Willis, Friesla Project Coordinator

Christian Willis

Christian Willis supports Friesla’s Technical and Sales & Marketing Teams with project flow, coordination, and purchasing. His decade-plus of experience in Lean manufacturing equips him to help improve operational efficiency—from defining value and mapping the value stream to creating flow, using a pull system, and pursuing perfection. Christian enjoys spending time outdoors in God’s creation, photographing and enjoying it with his wife and kids.

Dave Hofford, Friesla Technical Manager

Dave Hofford

Dave Hofford partners with Friesla’s clients on the design and manufacturing of our Meat Processing Systems. For two decades, he’s honed the crafts of fabrication, technical design, and managing complex projects—each of which lends to helping him develop processing systems that work for our farmers and ranchers. Dave’s meat tooth means his wife and kids are perpetual taste testers for his flavor-of-the-week BBQ techniques.

Joel Hofford, Friesla Design & Installation Support

Joel Hofford

Joel Hofford supports Friesla’s Technical Team before and during our Meat Processing System installations. On the front end, he helps prepare site installation drawings and assists with research and product development. On the back end, he gets his hands dirty onsite assisting in field installations. Joel brings to bear a mechanical mind, creative nature, and lessons learned from growing up on commercial construction sites.

Lydia VanDriel, Friesla Sales & Marketing Assistant

Lydia VanDriel

Lydia VanDriel works behind the scenes on Friesla’s sales and marketing projects. She draws on a decade of customer service, marketing and graphic design experience to help bring life to our brand. Despite missing her home of British Columbia, Lydia enjoys living in the Pacific Northwest and discovering new places to explore. She loves spending time with her husband, family and friends, thrift store shopping, photography, and hanging out at home in the woods with her cats.

Nathan Chase, Friesla Operations Manager

Nathan Chase

Nathan Chase leads Friesla’s operations and partners with our Technical Team to design and implement our Meat Processing Systems. Over the past decade, he’s created links between clients and colleagues by helping to solve problems with equipment and service. Nathan’s passions for family, meat, and BBQ mean he’s likely either grilling on his patio or hiking Pacific Northwest trails with his wife and kids.

Reece Lodder, Friesla Head of Sales & Marketing

Reece Lodder

Reece Lodder leads Friesla’s sales and marketing. After transitioning from military service in Marine Corps marketing and communications, he helped launch Friesla and build our brand—from strategy and positioning to telling Friesla’s and our clients’ stories through writing, photos, and videos. Reece draws from entrepreneurial roots as a marketing consultant and tech sales and marketing leader. His greatest joy is admiring God’s creation with his wife and kids.

Shawn Van Dyken, Friesla Sales Support

Shawn Van Dyken

Shawn Van Dyken supports Friesla’s current and prospective clients. For four decades, Shawn has helped business, industrial and nonprofit organizations to identify their needs and chart a successful path forward. Shawn and his wife live up the road from the two dairy farms on which they were raised. One of his early childhood memories is slaughter day on the farm. His task: holding a large roaster pan while the local butcher loaded it up with freshly-harvested liver, heart, and tongue—Grandma’s favorites!

Travis Siebol, Friesla Installation & Training Manager

Travis Siebol

Travis Siebol leads Friesla’s Meat Processing System installation, equipment training, and service. Over the past two decades, he’s worked hands-on in Lean manufacturing and aluminum and steel MIG welding, and directly with clients in distribution, sales, and project management. Travis and his wife love to travel—whether road tripping to client sites by motorhome, riding dirt bikes, or cruising in their classic white and red ‘54 Mercury.

Interested in making the meat processing world a better place for independent farmers, ranchers, and meat eaters? Reach out to discuss how you might fit into our team at Friesla.