CONTRIBUTOR

Barb Stuckey

Author of TASTE; Chief Innovation Officer at Mattson

I’m the Chief Innovation Officer at Mattson, a Silicon Valley food innovation and development firm. We work with clients from start-ups to the world’s largest food companies, helping them identify new food business ideas, bringing them to life with commercially-viable prototypes, and developing them through to market-readiness. I’m the author of TASTE: Surprising Stories and Science About Why Food Tastes Good. I teach a Fundamentals of Taste seminar to each incoming class at the San Francisco Cooking School. I’m a believer that you cannot teach people how to cook without first teaching them how to taste. I serve on the board of The Robert Mondavi Center for Wine and Food Science. My passions are food and flavor trends, specifically the way how, what, and where we eat in America is changing. Rapidly. I spend my weekends cooking, eating, and drinking in Healdsburg in Sonoma’s wine country. I can be bribed with good tomatoes.