Creating the next generation of seafood with plants and biotechnology. No compromises on taste and health while winning on price and consistency. First products are raw tuna and smoked salmon.
Growing up an enthusiastic meat-eater in Texas, he stumbled into an animal ethics course which sent him down a path to create a better food system. After using activism to incorporate vegan foods into UT's cafeterias, he pivoted towards an entrepreneurial approach. This led him to attain an MBA in entrepreneurship and build the ProVeg Incubator, an accelerator exclusively for plant-based and cultured food startups. He is now the founder of Current Foods, the Impossible Foods of seafood.