Nick Harris, Co-Founder
Nick Harris has an extensive knowledge of biochemistry and chemical engineering. Nick has collaborated with top research scientists from Lawrence Berkeley National Laboratory, Joint Bioenergy Institute, UC Davis, and Colorado State University. His passion for fermentation, social entrepreneurship, chemistry, and environmental stewardship led him to develop the concept of Gourmet Butanol.
Matt McElwee, Co-Founder
Matt McElwee is a microbiologist who has had a passion for producing useful foods and products through fermentation since his youth. He has in depth experience working with several different strains of yeast and bacteria. Matt’s knowledge extends beyond microbiology, as he also has a strong understanding of the combustion properties of butanol.