From the Lab to the Marketplace

I began my career in product development and process engineering, working with some of the world’s leading food and pharmaceutical companies. Early on, I developed a passion for bridging science and business—helping teams move products from R&D to market with efficiency and impact.​

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Founder, Inventor, and Operator

Most recently, I founded and led a fermentation biotech company focused on probiotics and animal health. I authored a U.S. patent for fermentation-based alternatives to antibiotics in poultry and swine, built and ran a fermentation facility, and led the company through its successful acquisition.

My deep expertise in fermentation and microbial innovation spans dietary supplements, CBD, food and beverage, and functional ingredients. I specialize in helping companies test, scale, and commercialize breakthrough products using clean, sustainable processes.

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How I Work Today

I provide consulting to fermentation-driven businesses looking to scale effectively and sustainably. My work focuses on bench-to-scale fermentation, contract manufacturing strategy, and product development. I leverage a broad CMO network and hands-on industry experience to help clients design efficient processes, reduce risk, and accelerate time to market. I work across sectors—from alternative protein and green chemistry to clean beauty and textiles—delivering practical solutions that fuel innovation and business growth.

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A Bit More About Me

I split my time between Colorado and Baja with my wife Colleen and our rescue pup. I love commuting on my bike, playing tennis, and mentoring the next generation of scientists and founders. Whether I’m fine-tuning a fermentation run researching solar innovations or community ag innovation, I’m always looking for the next great idea that can be grown and scaled from the ground up.