I study the future of food — and build the concepts that make it tangible. The Future Market is the name I work under for my speaking and foresight consulting on the future of food. I use scenario planning to explore how food production and consumption could evolve across 5- to 50-year timeframes, and I design speculative products, immersive installations, and strategic frameworks that help organizations see around corners.

I studied business at the University of Michigan and design at Parsons School of Design. I'm the grandson and son of Chinese American restaurant owners, which is probably where all of this started.

I live in Metro Detroit, Michigan.