With over 8 years of experience as a culinary entrepreneur and business partner, I am passionate about food innovation, sustainability, and quality. I help food startups scale and succeed in the competitive and dynamic consumer goods market, leveraging my skills and experience in strategy consulting, process improvement, and consumer goods sales.As a Business Partner at Food Growth Ventures, I provide guidance, support, and solutions to emerging and innovative food brands, such as Pleese Cheese and MeliBio, two plant-based food companies that are disrupting the dairy industry with their novel and sustainable products. I also lead and manage two culinary research and development companies, Culinary Development Group and Creative Culinary Solutions Vermont, that offer services to food and beverage companies, ranging from creating and launching new food concepts and products, to optimizing and improving existing ones. Furthermore, I am the Founder and President of Pulp Kitchen Juice, a juice company that uses fresh and organic ingredients to create delicious and nutritious beverages. I enjoy collaborating with other food professionals and experts, and contributing to the growth and development of the food industry.