Christophe Chantre is Co-Founder and CEO of Tender Food (now Lasso), a food technology company pioneering fiber-spinning technology to create whole-cut plant-based meats that replicate the texture and taste of animal products.

Christophe earned his PhD in Integrative Human Physiology from the University of Zurich and Harvard, receiving the ETH Zurich Silver Medal for Outstanding Doctoral Thesis. He worked as a Postdoctoral Research Fellow at the Wyss Institute for Biologically Inspired Engineering, leading programs on regenerative heart valve bioprosthetics.

Christophe holds a Bachelor's in Mechanical Engineering from EPFL and a Master's from ETH Zurich. He co-founded Tender Food in June 2020 with colleagues from Harvard's Disease Biophysics Group, licensing breakthrough rotary jet-spinning technology developed at the Wyss Institute.

Tender Food has raised over $29.8M in total funding, including a $12M seed round in 2022 led by Lowercarbon Capital and an $11M Series A in 2024 led by Rhapsody Venture Partners. The company has partnered with Clover Food Lab and other Boston-area restaurants and universities.

Tender's patented fiber-spinning platform has reduced production costs by over 85% to near parity with conventional meat and achieved unit profitability. The technology enables the creation of whole-muscle cuts across multiple protein formats with minimal, clean-label ingredients at extremely low cost.