| Tell us about your company: |
| unClassic makes whole-food, mushrooms that are craveable, nutrient-dense, and scalable — like oyster mushroom nuggets and fillets of lion’s mane. Think: tofu, but mushrooms instead of soy. |
| What inspired you to start your business? |
| I grew up in Brazil, where meat was a way of life but I also saw its animal cost firsthand. After studying biology at Berkeley and working in alt-protein R&D at Beyond Meat, I set out to create a new kind of protein rooted in nature, not labs. |
| What are your proudest achievements so far? |
| Bringing a high-protein, whole-food mushroom alternative to market—going from my kitchen to accounts like Chase Center, Nvidia, and Google, all while staying lean and true to our mission. |
| What advice do you have for aspiring entrepreneurs: |
| Tie your ego to it—seriously. If it doesn’t feel personal, it’s too easy to quit when things get hard (and they will). Make it mean something to you. |
| Please share a memory or thought about your alma mater: |
| Berkeley taught me to question everything, build boldly, and stay committed to social and environmental impact. It was where my passion for food, science, and activism intersected. |
Alumni Emporium 