Who we are

Ingrid Dynna

Ingrid Dynna

CEO & Co-founder
Ingrid holds an international business degree and brings vast experience from her 15 year career in Google and YouTube working within marketing/sales, strategy and business development. She has an international mindset, having worked and lived in 6 countries, and is passionate about how technology can help improve people's lives and make societies more efficient and sustainable.
David Andrew Quist

David Andrew Quist

Head of Research & Co-founder
David Andrew is a microbiologist with a long-standing engagement in sustainability and producing high-impact research. He has served in various capacities to the Norwegian and European Environment Agencies, and scientific committees under the United Nations as Norwegian representative. He is also passionate about food and deliciousness, and is the creator of the Oslo-based award-winning organic restaurant, Hrímnir. David Andrew is also a cyclist, having competed with the Norwegian National Cycling Team in cyclocross from 2011 - 2013.

Strategic advisors and Investors

Anders Tuv

Chief Investment Officer
Radforsk
Anders Tuv is Chief Investment Officer at life science investment company Radforsk. He is an experienced investment and business development professional with broad experience covering founding and building biotech companies, strategy and business development, R&D collaborations, global licensing deals, due diligence, private placements, M&As and IPOs. Anders holds several chairman and non-executive director positions and is on the advisory board/industrial advisor to investment companies.

Matthew Orlando

Head Chef
In the world of gastronomy, Matt needs little introduction. After a culinary journey that took him through illustrious kitchens such as the Fat Duck and later Noma (as Head Chef), Matt opened his own groundbreaking restaurant, Amass, in 2014. Currently ranked the 89th best restaurant in the world, Matt and his team has built a reputation as a lighthouse in the industry for ingredient upcycling and innovation, sustainability thinking, and of course - world-class deliciousness.
Matt will bring his deep culinary knowledge and perspectives to NoMy’s R&D team as we continue to develop our next product - a mycelium meat - to launch in 2022.