Our History and Values

I’ve been entrepreneurial my whole life – an outlier within a family of academics. I graduated from the University of Texas at Austin with a double major in finance and mechanical engineering, and moved to New York to work as an investment banker. Even though my banking career was off to a good start, I kept thinking about a very different kind of business opportunity: bringing healthy food to schools. Sushi was the perfect solution because kids could share it with friends and dip it in sauces, and they might not even notice the vegetables. 

But I realized there was a big problem with my vision for sushi in schools: at school-sized volumes, you have to freeze the sushi for transport and storage, but the rice dries out when you freeze it. I was confident that I could find a solution, so I moved to Seattle and started Northwest Frozen. This began a long, intense R&D period of cooking and freezing rice, with a lot of trial and error. Over the years, my team and I have proven we can scale the business to meet our customers’ needs, and I’m still deeply committed to providing healthy food to schools and anywhere else it's needed.