What was your first job and what is your actual job?

First job: Opening oyster at 15 year old at Biarritz local market in summer.

Actual job: Now, CEO of Aberyne.

Do you believe entrepreneurs are born with innate qualities or made through experiences and learning?

👶🏻 Born

🏋️‍♀️ Made

In the classic debate, which came first for you: the egg or the chicken?

🍳 Egg

🐔 Chicken

In the realm of technology, which do you think will have the greatest impact on the food system in the next 10 years? 

In the next 10 years, I believe the greatest impact on the food system will come from advances in food technology and biotechnology. Specifically, precision fermentation and plant-based protein engineering will revolutionize how we produce sustainable alternatives to animal-based products. These technologies not only address ethical concerns but also tackle critical issues like resource efficiency and climate change. Additionally, I see the integration of AI and data analytics transforming supply chain management, reducing food waste, and improving traceability for greater transparency and efficiency. These innovations will empower consumers to make informed choices and drive the shift toward a more ethical and sustainable global food system. As someone deeply involved in the plant-based food industry, I’m excited to be part of this transformation, combining innovation and sustainability to create products that redefine what’s possible in food production.

Which skill do you believe will be more useful in the future of work?

I believe adaptability and a growth mindset will be the most critical skills for the future of work. As technology continues to evolve rapidly, the ability to learn, unlearn, and relearn will set individuals apart. Coupled with this, skills like emotional intelligence, creativity, and problem-solving will remain invaluable, as they cannot be easily replicated by AI or automation. For me personally, I also see the importance of digital marketing expertise and strategic thinking. As industries and consumer behaviors become more data-driven and digital-first, understanding how to leverage these tools effectively will be a key differentiator, especially in fields like sustainable food innovation. Ultimately, combining technical proficiency with human-centric skills like empathy and collaboration will create leaders who can thrive in an ever-changing work environment.

Describe the most surprising culinary experience you’ve ever had

The most surprising culinary experience I’ve ever had was discovering a small, unassuming restaurant in a backstreet of Tokyo. I was initially drawn in by its modest appearance, but what unfolded was unforgettable. The chef served a dish of ramen unlike anything I had ever tasted—delicate, yet deeply complex, with layers of flavor that seemed to evolve with every bite. The broth, made from kombu and dried fish, had a smoky umami depth, while the handmade noodles were perfectly chewy. What surprised me most was the meticulous care the chef took in preparing each ingredient, despite the humble setting. That experience reminded me how the simplest-looking dishes can hold the most unexpected surprises when crafted with passion and skill. It reinforced my belief in the power of authenticity and attention to detail in food—values I strive to reflect in my work today.

Name a professional you think we should interview

I believe you should interview Albert Adrià. He’s not only one of the most innovative chefs in the world but also a visionary who has redefined modern gastronomy. From his groundbreaking work at elBulli alongside his brother Ferran to the unique culinary concepts he’s created in Barcelona, Albert has consistently pushed the boundaries of what’s possible in food.