Basic Info

Joshua Tetrick
Contributor Status:
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Initial Contribution Date:
Primary Location:
San Francisco, CA, USA

Career Info

Primary Industry:
Food & Beverages / Culinary, Health, Wellness and Fitness, Technology
Personal Career Headline:
CEO/Founder of Hampton Creek
Business Description (One-Liner):

Food technology company headquartered in San Francisco focused on finding new ways of utilizing plants in food products.

Experience Timeline:
11-15 years of work experience

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Career Snapshot:

Joshua Tetrick is the CEO/Founder of Hampton Creek, a technology company pioneering in food and selected by Bill Gates as one of three shaping the future of food. It has a mission to bring healthier and affordable food to everyone, everywhere, using the world’s first database of plants. Josh has been interviewed for his work with Hampton Creek by CBS This Morning, Travel Channel, Forbes, The New York Times, and The Wall Street Journal, amongst others. Hampton Creek was recently named to Entrepreneur Magazine’s list of 100 Brilliant Companies, CNBC’s Disruptor 50 list, and Josh was also named to Inc. Magazine’s 35 Under 35 list of top entrepreneurs for 2014. 

Josh has garnered attention for his skills both as a spokesperson and a businessman. At the 2013 Disrupt San Francisco conference sponsored by TechCrunch, Vinod Khosla, founder of Khosla Ventures, referred to Tetrick as “an awesome entrepreneur.” Tetrick’s leadership skills have allowed Hampton Creek to grow rapidly and flourish, raising $30M to date, including over $15M from Li Ka-shing, the wealthiest man in Asia. Tetrick has also led Hampton Creek to secure deals with eleven Fortune Five hundred companies, remarkable for a company just over two years old.

Prior to founding Hampton Creek, Josh led a United Nations business initiative in Kenya, worked for both former President Clinton and the President of Liberia, Ellen Johnson-Sirleaf, and taught street children as a Fulbright Scholar in Nigeria and South Africa. 

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How did you get into the industry?:

It was kind of an accident. I started Hampton Creek thinking we would be in the food industry. Started working with chefs and food scientists. It was on a fluke chance that we hired a biochemist that led us to branch out into a deeper level of science and ultimately begin to use machine learning, data science, and the creation of our database of plants.

Emerging industry trends?:

I think there is a general push in using technology to improve social problems. We’re using it in healthcare and education, why wouldn’t we use it to improve food, too? Right now, we have a mayo (in four flavors), Just Mayo, an ingredient that is 48% cheaper than a conventional chicken egg, a cookie for food service (Just Cookies), and are about to launch a consumer-facing cookie dough (Just Cookie Dough).

Inspiration for the business idea, and your vision for the Business?:

I came back from spending about 7 years in Sub-Saharan Africa and felt like I had not made that much of a difference. My best friend is the Dir. of Food Policy at the HSUS and one of the biggest problems they have there is getting large corporations to switch from battery cage eggs to cage free. So, then we thought – what if we just used plants to make food better? And now we are looking at many ingredients in food to see what we can use plants for to improve it: food dye, sodium, sugar, and more. It’s not just about eggs anymore.

What's next for the Business in the near future?:

We’re raising our Series C round of funding which is pretty exciting. We’re also working on renovating the new headquarters we leased in the Mission so we can hopefully move our whole team there by the end of the year – there’s almost seventy of us now. We also are looking to do some cool new products so stay tuned…

Your key initiatives for the success of the Business? Greatest Accomplishment?:

We have built many great partnerships, but most recently is the one with the Compass Group to create and serve a better cookie to colleges, hospitals, and restaurants, all over America.

We’re using a truly unique blend of science: machine learning, with biochemistry, with bioinformatics, with culinary, and food science. Nobody is doing this. And it’s working for us. Our marketing and social media is not to push products – but to build a movement around what we’re doing. People care about food. It’s very personal. And we’re trying to embrace these emotions in all of our marketing.

Proudest moments:

Probably when we first saw Just Mayo, our first product, on the shelf at Whole Foods. It was crazy after all this work to actually see your product on the shelf. I wanted to push every customer walking by right to it. Really amazing.

Career advice to those in your industry?:

Don’t give up. It will be hard, you’ll be tired, it’s stressful, but it is truly amazing. Also, when you go to raise money, never approach an investor or VC blindly. Always get an introduction. Always.

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