Christophe Chantre

Christophe Chantre is the CEO of Tender Food. Christophe has a background in engineering and applied sciences, and has been a research fellow at the Wyss Institute for Biologically Inspired Engineering. Christophe has also worked as a quality control engineer and teaching assistant.

Christophe Chantre first attended Harvard University as a visiting graduate student in the field of bioengineering and biomedical engineering. Christophe then went on to earn their Doctor of Philosophy (Ph.D.) in integrative human physiology from the University of Zurich. Christophe Chantre then completed their Master of Science (MS) in mechanical engineering from ETH Zürich, and finally earned their Bachelor of Science (BS) in mechanical engineering from EPFL (École polytechnique fédérale de Lausanne).

Clemence De Menorval - Director, Food Innovation, Gemma Cotton - Senior Research Scientist, and Matt Skinner - Head, Materials Innovation report to Christophe Chantre.