The Tale of A Burger

Seven years ago, on a sunny June day, I rode my bike from my apartment in Emeryville to the Piedmont neighborhood of Oakland, searching for a burger.

At that time, I was also searching for my next job, unsure of what was next. Then one day, while browsing an online forum, I came across a post about a small startup in San Mateo County looking for someone with a background in biochemistry and proteomics. On a whim, I sent a message. To my surprise, I got a quick reply, urging me to apply immediately. I did, and the interview was quickly arranged.

I would say the interview was not quite as what I expected, both good and bad. That morning, I took the BART from Oakland to Millbrae, only to be delayed by unforeseen circumstances. By the time I caught an Uber to Redwood City, I was already running late. Despite silently cursing my luck, I was relieved not to be turned away for arriving nearly 20 minutes late. However, I didn't have enough time to finish all my slides in a cramped, crowded room. Little did I know, this chaotic day was just the beginning of a whirlwind journey I never saw coming.

During those days, Impossible Foods was just beginning to produce its very first product, the Impossible Burger, at their Oakland facility, with a team of just over 100 people at the Redwood City headquarters. Nationwide, only a handful of restaurants carried the burger. After the interview, I decided to try it for myself before making any decisions. Luckily, I found one—just one—restaurant in the entire East Bay serving the Impossible Burger, thanks to the restaurant locator on their blue-toned website.

I remember the burger being good, but it didn’t quite blow me away. The umami flavor was satisfying, but there was a subtle graininess underneath. The texture was decent, though a bit on the soft and slightly slimy side. It was a solid effort, but it didn’t leave me particularly excited either. When I got back home, I replied to the email and accepted the offer—not because the burger was perfect, but because I believed I could help make it better.

The rest, as they say, is history. Seven years might feel like a long time for a scientist like me, but for a company, it’s just the beginning. Today, Impossible products are available in over 30,000 retail locations and 49,000 food service locations world wide. What started as a single product has grown into a lineup of more than 50 SKUs. I’ve never been prouder of everything we’ve accomplished together. Even in my wildest imagination, I could never have envisioned all that we’ve achieved.

As I suddenly wrap up my career here, I find myself reflecting on what I’ll miss most. Whenever I interviewed candidates and was asked about the most attractive aspect of this company, I always responded without hesitation that it’s the smart and kind people who make it so special. Through the years, their intelligence and warmth have been a constant source of inspiration and support, and it’s these qualities that I will miss the most. As I move on, I’ll be looking for that same blend of brilliance and camaraderie in my next chapter.

So, everyone, what’s new and exciting on your end? I’d love to hear about what’s been going on in your lives and careers.