Research, Development, & Operations Leadership

It was around that time that I realized I was barely scraping the surface of my food world. I discovered greens other than romaine and iceberg lettuce–the extent of my salad vocabulary up until then. I cautiously tried and fell in love with kale, arugula, and chicory, dressed in lemon and olive oil and flaky sea salt. I tasted pão de queijo and tamales for the first time. And I ate in-season summer tomatoes which blew my mind with their depth of flavor. I have a deep appreciation for the flavors of my upbringing. We ate well, thanks to food scientists, during a period of time when fresh produce wasn’t really making its way to us all year round. Canned and frozen vegetables popped up alongside Hamburger Helper and Prego pasta sauce with spaghetti. 

When I ventured on to grad school, I had an inkling that there was more to learn. And to keep exploring and contextualizing my very detailed research, I started a blog called Appeasing a Food Geek, where I shared the science behind everyday cooking. Today, at Voyage Foods, I bring that same curiosity and rigor to creating foods that are delicious, accessible, and better for both people and the planet.

I am proud to have helped lead our team in raising more than 95 million dollars in funding and in building our own manufacturing facility before our Series A. It is exciting to see how our vision and execution have resonated with investors and customers alike.

I was honored to be recognized as one of 50 women shaping the future of food, and I remain motivated by the possibility of making food systems more sustainable, affordable, and joyful for everyone