One less fish on the line, one more win for oceankind.

We created AQUA to feed the world endless helpings of hope through delicious seafood that is neither fished nor farmed. Because it’s 100% fish-free.

Aqua Cultured Foods Fish-Free Scallops

Once bitten,
forever smitten.

Tastes better than what’s popping in and out of coral because we hyper-control the growing conditions like a neurotic brewmaster.

Inventors of the
eighth shining sea.

Our brewing vats grow delicious fish-free seafood in Chicago—and can scale anywhere else on Earth.

Seafood lover? More
like seafood soulmate.

We’re on a mission to sustain humanity on a planet obsessed with seafood. AQUA can feed BILLIONS of people without dipping another seal-snagging net into our precious waters.

Leadership Team

Brittany Chibe CGO + Co-Founder

Brittany Chibe

Co-Founder and Chief Growth Officer

Brittany Chibe is a serial entrepreneur passionate about world-changing ideas that restore the oceans, increase food security, and protect the planet for future generations. In her role as co-founder and CGO, she leads AQUA’s growth efforts across sales, marketing, and operations. Brittany started her career working for a global dairy company and was responsible for a $100mm book of business across both retail and foodservice channels. She acquired, managed, and grew businesses with the top food companies in the world including Aldi, Target, Whole Foods Market, Arby’s, Shake Shack, and other national accounts. While pursuing her MBA, she founded a predictive analytic tech company with a DOE technology to detect and forewarn damage in civil infrastructure. After graduating from business school, she founded a grain-free snack company, profitably growing the business to an exit in six years. Brittany holds an MBA from the University of Illinois Chicago and a B.S. from the University of Illinois Urbana Champaign.

Stefan Baier

Chief Science Officer

Stefan Baier is a passionate food material scientist, who serves as AQUA’s CSO, where he is responsible for the company’s technical strategy, R&D capabilities, and delivering enabling science to help deliver its first products. He is an Adjunct Associate Professor with the University of Queensland’s School of Chemical Engineering in Brisbane, Australia and sits on the editorial board of the Journal of Texture Studies and with Frontiers | Food and Soft Materials. Stefan’s career spans renowned organizations such as the Bühler Group AG, Motif FoodWorks, PepsiCo, Frito lay NA, and Cargill, accumulating over 22 years of experience in the food industry. Over his career, he has contributed to a portfolio of 10+ patents, 35+ peer-reviewed publications, and has secured over $10 million in research grants. He holds a PhD in Food Science from the University of Massachusetts Amherst, and an Engineering degree (Dipl.-Ing) in Food Technology & Engineering from the Rheinische Friedrich-Wilhelms Universität in Bonn, Germany. Stefan envisions a future where biotechnology and insights from food oral processing synergize to create affordable, sustainable, and delicious food solutions.


Laurent Manrique
Laurent Manrique
Ingeborg Gasser-Kriss
Ingeborg Gasser-Kriss
Gonzalo Ramirez Martiarena
Gonzalo Ramirez Martiarena
Chuck Muth
Chuck Muth

Sink your teeth into the official stunt double of traditional seafood.