Meat the Team
Uma is a cardiologist, entrepreneur, and the CEO and co-founder of Memphis Meats. Memphis Meats is the world's leading clean meat company producing meat directly from animal cells without raising animals. As the chief visionary of Memphis Meats, Uma sets the strategic direction and oversees the development of clean meat technologies with a focus on commercialization. Memphis Meats has already pioneered the world's first multi-animal clean meat platform and made history by releasing chicken, duck and beef grown directly from animal cells. Uma's mission is to feed the world's growing population with meat that is delicious, affordable and sustainable. His team is pursuing a major technological leap and a near-trillion dollar market opportunity. A Mayo Clinic cardiologist by training, Uma has served in numerous leadership roles at the American Heart Association, American College of Cardiology and cofounded or invested in several medical device and food tech startups. Fun fact: Uma has rescued several people in cardiac arrest.
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 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.