Meat the Team

Uma Valeti, MD CEO & Co-founder

Uma Valeti, MD

CEO & Co-founder

Uma is laser focused on advancing the commercial viability of real meat farmed directly from animal cells (sometimes called clean or cultured meat). A cardiologist by training, he believes that meat should not only be safe and sustainable but also good for the body and the soul. He has extensive experience in entrepreneurship and business and has invested in a variety of food, medical and tech companies. Uma is an advisory board member at The Good Food Institute, a former Board member of New Harvest and is a leader in the clean meat movement. In addition to his many contributions in the health sciences, he wants his biggest contribution to be leading the development of a profitable and a world positive future food system. Fun fact: Uma has rescued several people in cardiac arrest.

Nicholas Genovese, PhD CSO & Co-founder

Nicholas Genovese, PhD

CSO & Co-founder

Nicholas is a stem cell biologist, meat-lover and a vegetarian who believes that the best way to improve our food system is by innovating clean meat technologies that can produce the same meat we have always enjoyed without the negative impact on the planet and its inhabitants. Prior to co-founding Memphis Meats, Nicholas raised poultry on his family’s farm, gained industrial experience as a bioprocess technician, completed his graduate thesis in cancer biology, and pioneered a novel approach for the cultivation of livestock stem cells. He has championed cultured meat through multiple forums including publications, scientific symposia and press interviews. Nicholas' mission is to create new and better ways to produce foods that sustain the health and happiness of both humans and animals. Fun fact: Nicholas has a soft-spot for chickens.

Will Clem, PhD Co-founder

Will Clem, PhD


Will brings with him extensive knowledge and experience in both the science of clean or cultured meat as well as the food service industry. Having earned a PhD in biomedical engineering from the University of Alabama in Birmingham, he worked on bone engineering at a major orthopedic company. Will's family also owns a chain of 43 BBQ restaurants based out of Memphis, Tennessee, providing him with business experience in the food service industry and a long list of recipes for meat-based products, developed over a half-century by award-winning chefs. Fun fact: Will is a BBQ pitmaster.

Team Meat