Join our community.

We’re just getting started. Be the first to know about new products and the latest Nature’s Fynd news.

Please enter a valid email.
We never share data and we don't email too much.
Nature's Fynd Logo

Thomas Jonas

Chief Executive Officer

Thomas believes in asking the big questions but also in finding new and different solutions. When a chance encounter on the beach in Hawaii led Thomas to a lab in Montana where he met Mark, he saw infinite possibilities in the tiny microscopic organism. When others often ask why, Thomas’ curiosity drives him to ask, why not and what if? Why not use the nutritional power of Fy to positively impact the environment and disrupt the food industry? What if Fy could feed people today and for generations to come? And as a former officer in the French Air Force, Thomas knows that even the sky is not the limit.
More on LinkedIn.

Dr. Mark Kozubal

Chief Science Officer

Mark loves exploring science to find groundbreaking ways to benefit mankind. True to his curious nature, he journeyed to Yellowstone National Park and later discovered an extremophile microbe in samples taken from the hot springs. This microbe eventually grew to become our nutritional fungi protein, Fy. As a leading expert in extremophile organisms, it’s no surprise that his deep knowledge has led NASA, the National Science Foundation, the USDA, and the EPA to seek him out. When Mark isn’t researching extremophiles, he likes to mountain bike, backcountry ski, and strum guitar.
More on LinkedIn.

Matthew Strongin

Chief Financial Officer

Matthew is passionate about leveraging technology to deliver a sustained impact on the planet and our society. This enthusiasm led him to Nature’s Fynd after working in venture capital and banking. As a venture investor in early-stage companies focused on agriculture and energy, Matthew experienced firsthand the struggles and rewards of commercializing technologies that both challenge convention and create sustainable solutions that disrupt the food industry in a positive way. He enjoys building towards audacious goals using his innovative spirit— just ask him about completely remodeling his home in his spare time.
More on LinkedIn.

Karuna Rawal

Chief Marketing Officer

As a marketer with award-winning international success, Karuna was ready for the challenge of building a purpose-driven brand from the ground up. That brand? Nature’s Fynd. Karuna’s broad experience in launching new food innovations combined with an intentional focus on how we can create a better food system led her to this position. Building on the company’s unique origins, Karuna is crafting a compelling narrative for Nature’s Fynd. And her own enthusiasm for food extends beyond her kitchen to seeking out amazing tasting vegan food. So if you’re in Chicago, ask her to share a favorite recipe or restaurant she last visited for a flawless recommendation.
More on LinkedIn.

Jim Millis

Chief Technology Officer

Jim’s belief is simple: live modestly and leave the world in a better place than you found it. He does this by preparing food from his own garden and through his work at Nature’s Fynd. With over thirty years of working as an entrepreneurial leader and his expertise in fermentation technology, Jim helped create the breakthrough method used to grow our nutritional fungi protein, Fy. This innovative spirit comes from a family of creators. With a woodshop on his family’s farm and an uncle in the business of wood lathes, Jim also loves woodturning to craft stunning bowls from reclaimed wood.
More on LinkedIn.

We are Fynders.

Driven by curiosity. Optimistic by nature.

Our Values

Overhead view of the Grand Prismatic Spring in Yellowstone National Park
  • Always find a way

    No matter the challenge, we find a way to persevere. We have total conviction in our long-term purpose, but we’re nimble in how we get there.
  • Bravely challenge convention

    We don’t believe in business as usual. We persistently pursue new and innovative approaches and believe that ideas can and should come from everywhere.
  • Be relentlessly curious

    Inquisitive thought is just as important as having answers. What worked yesterday may not work tomorrow—we understand the need to ask questions, listen carefully, and observe always.
  • Leave it better than you found it

    We’re mindful to leave everything we touch better than we found it—whether prioritizing sustainability in the areas where we operate, offering a word of encouragement to a colleague, or providing a challenge to think differently.
  • Act with intention

    The problems we're solving are massive, and our solutions must be equal in ambition. When we make decisions and take action, it’s with real intention and careful consideration.
  • Find strength in diversity

    We believe that gathering a diverse set of viewpoints, life experiences, and team members together makes us better. Diversity helps us see blind spots that need a new perspective, fuel innovation, and solve problems from every angle.


We create amazing
foods that nourish
people and nurture
the planet.

Nature's Fynd vegan tomato bisque made with Fy, along with meatless chicken nuggets and breakfast sausage on a table.


A community of resilient self-starters.

Feeding 8 billion people is putting a strain on our planet that it simply can't keep up with. Today over 50% of ice-free land on earth and 50% of the water in the U.S. is used to support livestock. By 2040 global demand for dairy is expected to increase by 50% and meat by 60%. This is not sustainable. Together we can stop the cycle of supply and demand with food choices that nourish people and nurture the planet.

Nature's Fynd employees testing meatless meat made with Fy in our product development kitchen


Origin Story

research in Yellowstone
led us to an entirely new
source of complete

Two people walking near misty geysers in Yellowstone National Park
Ready to make an impact?
We won't sugarcoat it. Putting in the work to make real change isn't easy but we choose to do it because we're driven by our purpose to make a difference. With optimism, passion, and dedication on our side, we know we can make a positive impact on our global food system.