Dominique Barnes and Michelle Wolf co-founded New Wave Foods in the fall of 2015 after being accepted to develop plant-based seafood alternatives at Indie Bio, the world's largest biotech accelerator. Since then, along with Xander Shapiro, they've been working in the Bay Area to perfect New Wave Foods' first product: an algae- and plant-based shrimp.
With a Masters in Marine Biodiversity and Conservation from Scripps Institution of Oceanography, Dominique has experienced first hand the devastating impacts of commercial seafood production on the oceans. Her passion for marine conservation led her to start New Wave Foods with the mission to change the way we eat seafood.
Dominique lives in Alameda with her husband, son, and two dogs. She loves SCUBA diving, whale watching, and taking her son to mommy-baby yoga.
Contact Dominique with investment inquiries.
Michelle moved to the San Francisco Bay Area from Pittsburgh, PA to join the New Wave Foods team. As a graduate of Carnegie Mellon University with a BS in Materials Science & Engineering and a MS in Biomedical Engineering, she was intrigued by the idea to create an alternative and better seafood product that is as delicious as the real thing.
Michelle previously worked at the research and innovation department at L’Oreal and is passionate about using science and technology to make the world a better place. She is an avid dancer and enjoys morning runs by the ocean.
Contact Michelle with supplier inquiries.
Vice President, Sales & Marketing
A food entrepreneur, long-term General Manager and sales and marketing leader, with 20 years in CPG, Xander joined New Wave Foods as Vice President of Sales and Marketing in November 2016.
Xander has held board director/officer positions in many agriculture industry and non-profit organizations.
Contact Xander with sales and marketing inquiries.