Nicolas Morin-Forest - Gourmey's cultivated foie gras

Nicolas’s journey began with a first-hand experience in Bolivia, where he witnessed the environmental impact of industrial meat production and deforestation. This planted the seed for a mission-driven career focused on sustainable food. After stints in both corporate and nonprofit sectors, he became convinced that cell-cultivated meat could offer a breakthrough solution - if it could deliver on taste, scale, and affordability.