Our team
Elliott Notrica
Founder
Elliott is the founder and CEO of Symbio. He founded the company in 2020 from his passion for microbial fermentation. Elliott was a 2023 Future Founders Fellow, and a 2024 Amgen Scholar. He is a biology student at Illinois Wesleyan University, and his interests are in fungal metabolomics of A. oryzae and metagenomic analysis of polymicrobial ferments.
Favorite fermented food: Shoyu
Avery Powell
Chemtech lead
Avery is a senior chemistry major at Illinois Wesleyan Univeristy and the chemtech lead for Symbio. In addition to her work with Symbio, she conducts inorganic research focused on synthesizing air-sensitive heteroleptic transition metal complexes. She also spent last summer at the USDA-NCAUR synthesizing bio-based resins.
She has always had career goals of working in food science and green chemistry, and Symbio Bioculinary has allowed her to explore both of those ventures while also assisting clients in bettering their business ventures.
Favorite fermented food: Kombucha
Andrew Lusk Esq.
Advisor
Mr. Lusk is an established executive, attorney and investor. As President of CL Holdings, Mr. Lusk pursues diverse opportunities across real estate, technology and healthcare. He previously served as President of Crown Holdings and Senior Vice President of Jamison Properties. He attended New York University School of Law and the University of Southern California.
Favorite fermented food: Liu Bao tea