Although they grew up in different parts of the world, High Time Foods co-founders Aakash and Damian Felchlin first connected in business school over a shared passion for food. Working in the food service and the food import spaces, however, had left them both deeply concerned about the impact of food production and food waste on the environment, and they both felt it was high time to do more for people and the planet.
We believe in rolling up our sleeves, getting our hands dirty and helping one another to get the job done.
We encourage our team members to think big, be brave, and act boldly as we strive towards our mission together.
We ask questions – even the difficult ones – so that we can think creatively to solve tough challenges and improve.
We put the planet and its peeps first as we build an inclusive and culturally diverse community of cooking and food enthusiasts.
Aakash started his career in sales at a foodtech unicorn by working extensively with restaurants and selling technology solutions to them. With that experience and a keen sense of market trends, he founded and exited his first company, a ghost kitchen startup, where he led a team of 50 and increased his understanding of culinary and food service.
Damian kicked off his career by gaining analytical skills in the banking sector. He then became a product manager at the largest privately owned U.S. food import company, where he managed a portfolio of $15 million of annual sales. As a Trade Commissioner for the Swiss Government and a Food-X accelerator mentor, he has advised more than 20 food companies throughout his career.
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Vegans and vegetarians are likely very familiar with alternative proteins like tofu, mushrooms, or beans, but alternative proteins could play a big role in the
Plant-based meat alternatives have been one of the fastest-growing trends in food & beverage for the past several years. However, with plenty of brands in the market, standing out takes careful planning and innovative products.
In a market of “me too” products, differentiation is more crucial than ever for plant-based meat brands. An up-and-comer trying to stand out is US startup High Time Foods, which currently supplies restaurant chefs with a shelf-stable meat alternative that can be adapted to many different types of cuisines.
Whether you’re a head chef, food service professional, catering business, food truck owner, or just a plant-based food enthusiast interested in joining our team, please don’t hesitate to reach out. We’d love to bring our plant-based meat alternative to a kitchen near you.
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