As a kid, I suffered from chronic migraines, IBS, and weight gain. In spite of all of this, I was a competitive athlete in ice hockey, lacrosse, and field hockey. Yet, I suffered in silence, with no one knowing how sick I truly was. 

 

I continued to push myself through high school, and was recruited to top D1 schools for lacrosse. But my health eventually caught up with me— I came to a point where I couldn’t live like this any longer. And I was desperate to find a solution.

 

I visited numerous doctors, tried a variety of supplements and medications, but nothing alleviated the pain. It wasn’t until one day, I asked myself: what if the food I am eating has an impact on the way I feel? 

 

So, I researched and I studied. I experimented and I trialed. I began eating clean, plant-based foods and then, suddenly and within weeks, everything transformed. My body was healing and I, finally, began to feel like myself again.

 

But there was one small problem— I loved dairy. And I missed cheese, so much. But I didn’t miss the way it made me feel. I tried all of the dairy alternatives on the market, but none of them tasted anything like dairy. They were expensive. And the ingredients were junk.

 

And, so I thought. There must be a way to make better dairy products. There must be a way to invent a better cheese.

 

Leveraging my academic background in biosciences from Cornell and my professional experience leading engineering and innovation at tech giants like Facebook and successfully-acquired startups, I founded Spero to completely disrupt the dairy sector.