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Grant Gonzalez is the CTO at Tender Food. Grant previously worked as a Research Experience for Undergraduates at Penn State University, a Culinary Team Leader at Dunster House, and a Postdoctoral Fellow and Undergraduate Student Researcher at Harvard University.

Grant Gonzalez has always been interested in food and cooking. Grant started their culinary journey as a Culinary Team Cook at Dunster House while they were an undergraduate student at Harvard University. After graduation, they worked as a Culinary Team Leader at Dunster House before moving on to pursue their passion for research as a Postdoctoral Fellow at Harvard University.

Grant’s research experience includes linear polymer simulation research at Penn State University and various projects as an Undergraduate Student Researcher at Harvard University. As a Postdoctoral Fellow, their focus was on developing new methods for the study of protein folding and misfolding.

In their current role as CTO at Tender Food, Grant is responsible for leading the company’s technical team and developing innovative solutions to solve complex problems related to food production.

Grant Gonzalez holds a PhD in Materials Engineering from the Harvard John A. Paulson School of Engineering and Applied Sciences, an MS in Materials Engineering from the same school, and a BS in Chemistry and Physics Joint with Engineering Sciences from Harvard University.

They work with Gemma Cotton - Senior Research Scientist, Clemence De Menorval - Director, Food Innovation, and Amelia Sugianto - Strategic Operations Manager. Some individuals on their team include Mary Feyrer - Mechanical Engineer, Daphne Chan - Process Engineer, and Ethan Miller - Senior Mechanical Engineer. Grant Gonzalez reports to Christophe Chantre, CEO.