Meet
the founders
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.
Dimitri Zogg
Co-Founder & CTO
Tomas Turner
Co-Founder & CEO
Meet the team
Michelle Cremona
Food & Biochemistry Intern
Eugenio Spadoni
Senior Food Scientist, PhD
George Agorastos
Senior Food Scientist, PhD
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Arthur Robin
Senior Process Technologist, PhD
Giulia Brogi
Food Science Intern
Silvana Wüest
Food & Biochemistry Intern
Lucie Rein
Chief Commercial Officer
Stella Zanini
Food & Biochemistry Intern
Johanna Kuhn
Founders Associate
Laurin Bislin
Junior Bioprocess Engineer
Salman Khan
Fermentation Intern
Erdem Carsanba
Senior Fermentation
Scientist, PhD
Antonio Lanzilotti
Process Technology Intern
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.
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.
Founders Pledge
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
Reducing our impact
We are dedicated to reducing our carbon footprint and doing our part to combat climate change. We are constantly striving to reduce our emissions.
However, we recognize that it is not always possible to completely eliminate emissions, so we offset the rest through myclimate.
The press talks about us
