top of page

LUCIE - SHOOTING5318 1_edited_edited.jpg

DIMITRI ZOGG

Co-Founder & CTO

TOMAS TURNER

Co-Founder & CEO

LUCIE REIN

Chief Commercial Officer

MEET THE TEAM

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Antonio
Lanzilotti

Junior Process Technologist

Erdem
Carsanba

Head of Upstream Process, PhD

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Laurin
Bislin

Junior Bioprocess Engineer

Yvo Overbeek PF_edited.png

Yvo
Overbeek

Fermentation
Intern

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Arthur
Robin

Head of Downstream Process, PhD

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Eugenio
Spadoni

Head of Analysis,
PhD

Rivana_Kübler_edited.png

Rivana
Kübler

Master Thesis
Student (ETH)

Christiane
Hyvert

People & Culture, Operations Manager

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

George
Agorastos

Head of Product,
PhD

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Silvana
Wüest

Junior Food Process Technologist

Dina Sami_edited.png

Dina
Sami

Downstream Process Intern

Picture_Koen Clymans_2022_edited.png

Koen
Clymans

Advisor
Manufacturing & Engineering

Stella
Zanini

Junior Product Developer

Tomas & Dimitri met during a hike in the mountains of Gruyère, Switzerland, land of the famous
"double crème de Gruyère" and its eponymous cheese.

Both were driven by their wish to build a company to scale their impact.
Both were united by their vision for a more sustainable and kinder food system.

So they founded Cultivated Biosciences end of 2021.

And both are now surrounded with an international team of experts, working with care
and decisiveness towards a dairy-free creamier future.

Lucie joined the team in 2023 as a late-founder and wears the business hat of the company.

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

OUR CULTURE

Common Growth

Shared growth is our overarching goal.
We want to grow as a company and develop as individuals at the same time.

Ownership

Cultivated is a collective of experts, each with their own area of responsibility. Rather than relying on top-down management, we employ a collaborative approach.

Care

Mental and physical health is essential for common growth. Therefore we strive to create a workplace that is a safe space. Open and kind feedback is essential to us.

Impactful

We focus on meaningful outcomes, balancing speed and precision while optimizing resources, embracing unconventional paths to achieve lasting results.

SUSTAINABLE TO THE CORE

Sustainability is at the core of everything we do at Cultivated, from the product we create to the way we operate on a daily basis.

Our Co-Founders made a binding pledge to donate a portion of their proceeds on liquidity to charity.
To ensure the effectiveness of their contribution they collaborate with Founders Pledge, which provides in-depth research on effective giving.

OUR COMMITMENTS

Public transport: 90% of our team takes public transport to commute

Sustainable food: 100% of the food at team events is plant-based or occasionally vegetarian

Air travel: We use train travel for trips that are less than 9 hours

Offsetting emissions: We offset the emissions from our operations

THE PRESS TALKS ABOUT US

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodt

bottom of page