Bryce Sommer

Bryce Sommer has a diverse work experience. From 2017 to 2018, Bryce worked as an Expeditor at Vine Street Cafe. In 2018, Bryce took on the role of Head Counselor at Sportime. That same year, Bryce also started their own start-up private chef company called Food By Serge, where they worked as an Executive Private Chef. In this role, Bryce created and led the company, planning and executing dinners for various clients. Bryce then worked as a Mechanical Engineering Intern at Footprint in 2019, where they collaborated with the Process Engineering Director on sustainable packaging solutions. Notably, Bryce contributed to reducing scrap by 18% through the design of a fluid dynamics and pressure distribution system. Starting in 2020, Bryce became a Primary Equipment Engineer at Footprint, focusing on developing and supporting high-volume automation system manufacturing equipment for the compostable packaging company. They also served as the Supplier Manager for over 20 equipment vendors. Bryce's most recent position is a Senior Engineering Project Manager at Salad and Go, starting in 2022.

Bryce Sommer attended the University of Rochester from 2016 to 2020, where they pursued a Bachelor's degree in Mechanical Engineering.