Nathaniel Chu is a founder and life sciences-trained entrepreneur blending nine years of research and startup experience to build sustainable, high-protein cultured foods from organic soy. Trained as a PhD microbiologist at MIT, he moved from experimental and computational studies of microbiomes and coral disease into food innovation, validating plant-based aged cheese and ultimately pivoting Tezza Foods to a protein-forward soy yogurt. As Co-CEO he has raised initial funding, scaled product validation from a pizza-shop corner to commercial operations, and steered a mission-driven public benefit corporation in the San Francisco Bay Area. His background designing leadership curricula for multiweek sea-kayaking expeditions and teaching coastal conservation informs a hands-on, people-first approach to team building. Nathaniel combines deep wet-lab and computational expertise with practical product instincts and a willingness to live in a van to get a vision off the ground. He’s driven by reducing ecological footprints through delicious, nutritious alternatives that match dairy on protein and probiotics.
9 years of coding experience
8 years of employment as a software developer
Doctor of Philosophy (Ph.D.) Microbiology bioengineering, Doctor of Philosophy (Ph.D.) Microbiology bioengineering at Massachusetts Institute of Technology
Bachelor of Science (BS) Honors Biology, Bachelor of Science (BS) Honors Biology at Brown University
A Jekyll theme designed to work with Forestry Blocks
Contributions:650 pushes in 2 years 8 months
jekylljekyll-themeforestry
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