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

First job:PR and marketing for an Italian fashion house in NYC.

Actual job: CEO of Edible Planet Ventures.

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? 

There is no “one size fits all” solution when it comes to technology’s impact on the food system. The diversity of challenges across different regions—such as climate, geography, and available resources—demands a multi-faceted approach. In the next 10 years, I believe we’ll see a combination of advancements working together to transform the food system. Technologies like AI, automation, and robotics will undoubtedly improve efficiency in farming, making precision agriculture more accessible and sustainable. Plant breeding to enhance nitrogen fixation will be essential for reducing dependency on synthetic fertilizers, particularly in areas with poor soil health. Precision fermentation can revolutionize not only food ingredients but also packaging, contributing to a more circular economy. Furthermore, transitioning to regenerative agriculture while incorporating digital technologies and bioreactors to diversify production will play a critical role in meeting food demands without further degrading the environment. The key is adaptability—these innovations will need to be tailored to specific local needs and conditions to have the greatest impact globally. It’s exciting to imagine how all these technologies will interact and complement each other to create a more resilient, sustainable, and efficient food system!

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

To empower individuals to thrive in the dynamic and tech-driven future of work, I would say: Creativity will be crucial for innovation, problem-solving, and generating new ideas as technology continues to evolve and automate routine tasks. Adaptability will help individuals stay agile in rapidly changing environments, allowing them to embrace new tools, workflows, and roles as industries transform. Critical thinking will be essential for analyzing complex problems, making data-driven decisions, and evaluating the ethical implications of new technologies and solutions.

Describe the most surprising culinary experience you’ve ever had

The most surprising culinary experiences I’ve had have always been rooted in simplicity, where the ingredients and setting elevated the entire meal. One that stands out was with a fisherman in Capri. He cut a fresh tomato, drizzled it with lemon juice, sprinkled it with salt—and that was it. Yet, it was one of the most delicious things I’ve ever tasted. The freshness and purity of the ingredients, combined with the Mediterranean air, made the flavors sing. Similarly, on a deserted island off the coast of the DR, we built a fire, caught our own food (lobsters), and cooked it right there on the shore. No fancy techniques or complicated recipes (thank god we had brought lemons though!), just the raw connection to nature and the basic joy of preparing your meal with your hands. That simplicity, combined with the sense of adventure, made it unforgettable. It’s these kinds of experiences—where the surroundings and ingredients do the talking—that have been the most surprisingly remarkable.

Name a professional you think we should interview

Thomas Cresswell from Melt&Marble and in France Nicolas Schweitzer from La Vie.