Kimberlie Le is the CEO and co-founder of Prime Roots, sustainable protein company using koji fungi mycelium to make all types of meat and seafood products to revolutionize the food system to nourish people and planet. Kim has deep roots in the food industry as a daughter of a chef and is committed to making delicious experiences that can scale in terms of cost, impact, and taste to feed billions of people. Kim previously attended UC Berkeley and was an agricultural microbiology researcher and is a member of the Institute of Food Technologists and the James Beard Foundation. Kim and her company have been featured in the Wall Street Journal, The New York Times, and Food and Wine.