Brittany Sartor, Plant Based Chef & Food Scientist

Brittany is an undergraduate student at the Haas School of Business, where she is studying Business Administration and Plant-Based Food Science. Prior to her role at Plant Futures, she worked as a professional chef, helped author the Wholesome Culture cookbook, and won numerous food-related competitions and awards including the Alt. Meat Challenge Lab, the Sutardja Center for Entrepreneurship and Technology Collider Cup, and the televised cooking show The Big Dish. Coming from a traditional meat-and-potatoes family, her passion is using biomimicry to increase the appeal and acceptance of plant-based alternatives.