Andrew Mayne

Senior Associate Director of Culinary Strategies, Stanford University

Andrew Mayne is a food innovation and culinary strategy leader with 25+ years of experience designing, testing, and scaling forward-thinking food concepts across higher education, catering, and retail environments. Expert in plant-forward development, fermentation, nutrition-forward programming. Proven ability to translate emerging food trends into operationally viable, high-impact concepts through cross-disciplinary collaboration, research partnerships, and hands-on culinary leadership. Leveraging teaching kitchen platform to educate on Fiber First for healthy lifespan. (Pacifica, California) @pineapplelump