I'm an experienced process engineer who has worked with biofuels, recombinant protein, food, beer, and wine manufacturing operations. My career has been primarily in fermentation development at the pilot scale. I specialize in realizing concepts from the drawing board through to physical execution at the pilot scale. I earned my degree in Fermentation Science at Oregon State University and was a guest student in Brewing Science at the Technical University of Munich - Weihenstephan. I have experience with process skid design, equipment sizing and commissioning. I have lead manufacturing lines and established new pilot facilities. Throughout my career I have worked in over 10 different beverage, food and bio-tech facilities (including the world's largest brewery and world's largest winery) and have a wide variety of experience within them.
I was born in Colorado but mostly grew up in Oregon just outside of Portland. As a kid I was very involved in the Boy Scouts and Odyssey of the Mind. During college I moved to Germany for a year as a participant in the Congress-Bundestag Youth Exchange for Young Professionals program. I lived in Köln, Munich and Regensburg. After I finished college I relocated to the Central Valley of California to pursue my career. Soon I found myself living in the Bay Area, exploring all the things that Northern California had to offer. I became involved in cycling and climbing and started spending most of my free time pursuing these hobbies. One thing that has stuck with me through all of my moves has been my interest in photography.