As a Biochemistry and Molecular Biology double major at the University of Massachusetts Amherst, Brian has always recognized science to be the most efficient way to turn “nothing into something.” After graduation, he took his talents to Weill Cornell Medical College in New York City, where he worked to grow human cells for medical purposes and assisted in both the laboratory and clinic, giving him a holistic understanding of how their experiments directly impacted patients. 

While readying applications for his PhD in 2016, Brian’s career took a sudden, exciting turn. He had dinner with his college friend, Michael Selden, who pitched him on a start-up idea based around cell-cultured seafood. After quickly educating himself on the degradation of ocean ecosystems, he knew he wanted to be a part of the cell-cultured revolution. Alongside Selden, the two started out by researching and specifying the fastest depleting fish populations, landing on bluefin tuna. Brian then traveled across the globe to harvest the best bluefin cells for experimentation and cultivation of cell-cultured fish filets, and Finless Foods was officially born. 

At Finless Foods, Brian is in charge of the lab operations behind the cell-cultured and plant-based production, and his efforts landed him a coveted spot on Forbes 30 Under 30 alongside his Co-Founder.