Dominique leads the New Wave Foods team through her passion for marine conservation and the mission to change the way we eat seafood. With a Masters in Marine Biodiversity and Conservation from Scripps Institution of Oceanography, she has experienced firsthand the devastating impacts of commercial seafood production on the oceans.
She is a regular industry speaker and advocate of sustainable food systems. Recently, she spoke at the Global Food Innovation Summit in Italy alongside other presenters such as former President of the United States, Barack Obama.
She loves SCUBA diving, whale watching, and taking her son to mommy-baby yoga.
Michelle moved to the San Francisco Bay Area from Pittsburgh, PA to pursue impact-driven business ventures. As a graduate of Carnegie Mellon University with a BS in Materials Science & Engineering and an 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 has previously worked on consumer care products and is passionate about using science and technology to solve the biggest problems facing society today.
She is an avid runner and enjoys connecting with other women-led initiatives.
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, they've been working in the Bay Area to perfect New Wave Foods' first product: an algae- and plant-based shrimp.