Suggestions
Scott Heimendinger
Culinary innovation, laser and robot enthusiast
Professional Background
Scott Heimendinger is a dynamic leader at the intersection of culinary innovation and technology. Currently serving as the Chief Innovation Officer at Anova, Scott dedicates his efforts to advancing the next generation of revolutionary sous vide and home combi-oven technology. His unique blend of skills in culinary science, engineering, and marketing has positioned him as a key player in transforming how home cooks operate in the kitchen. Prior to his tenure at Anova, Scott made significant contributions to Modernist Cuisine, a leading culinary research lab, as both the Director of Applied Research and Technical Director. In these roles, he was instrumental in developing novel technologies to support a range of experiments involving food science, photography, optical microscopy, and multiple engineering disciplines.
Education and Achievements
Scott's foundation in technology is backed by a Bachelor of Science in Information Systems from Carnegie Mellon University, a prestigious institution known for its strong emphasis on technology and innovation. His educational background laid the groundwork for his successful career in both food technology and business intelligence.
One of Scott's notable achievements includes co-founding Sansaire, which has made significant strides in the sous vide cooking market. As the first Chief Marketing Officer of Sansaire, Scott played a transformative role in launching and promoting the company's innovative products, earning critical acclaim and making sous vide cooking accessible to a broader audience. The company achieved remarkable success on Kickstarter in 2013, where the home sous vide machine secured recognition as the 'most funded food and drink project' at that time.
In 2012, Scott was honored as one of Forbes’ 30 Under 30 in the Food & Wine category, highlighting his impact on the industry at a relatively young age. His passion for cooking and innovative technology began with a pivotal moment in 2009 when he experienced his first 65°C sous vide egg, leading him to construct his own immersion circulator and share DIY instructions on his blog, Seattle Food Geek.
Achievements
Scott Heimendinger has been acknowledged numerous times for his outstanding contributions to the food tech industry. His recognition as one of Forbes 30 Under 30 demonstrates his influential position among peers and his forward-thinking approach to culinary innovation. Additionally, Scott's commitment to sharing knowledge culminated in the publication of resources that empower home cooks to explore advanced cooking techniques.
His involvement with multiple organizations, including his role as a founder and former Geek in Charge of SeattleFoodGeek.com, illustrates his dedication to fostering a community around culinary science and technology. Through his work, Scott Heimendinger continues to inspire and enable a new generation of cooks who are eager to leverage technology in the kitchen.
Beyond his professional endeavors, Scott is known for his diverse interests. He enjoys combining work and play, engaging in recreational projects that involve lasers, robotics, and thought-provoking ideas. This blend of creativity and technical expertise positions Scott as not just a brilliant innovator, but as a thinker who aspires to challenge norms within the culinary landscape.