About Tender™
We make plant-based meat with flavor first and no compromises. This food earns its place at the table.
Our Texture. Tender sears, chars, and shreds just right — great for tacos, BBQ, or a sandwich with some swagger. It brings the kind of finish that keeps 'em coming back for more.
Our Ingredients. We use real ingredients (ones you recognize, not ones you need to Google). High in protein and built from whole foods that do the job without overcomplicating things. No science project. Just good food, made clean.
Our Technique. We’re not spinning stories, we’re spinning plant fibers. Since 2020, we’ve perfected shaping simple ingredients into Tender’s distinct format, designed to handle heat, hold flavor, and raise the bar for plant-based meat
Our Culinary Team
Meet a few of the chefs and creators behind Tender’s bold flavors and textures. They’re part of the larger team bringing deep culinary know-how and fresh perspective to everything we make, redefining what plant-based meat can be.
Cecelia Jenkins
A former Recipe Developer at America’s Test Kitchen, Cecelia pairs rigorous R&D with an editorial eye for crave-worthy dishes. She loves translating data-driven testing into dishes people can enjoy every day. Her favorite Tender concoction is Tender pork in an “almost - Cuban Sandwich”.
Av Shrikantia
After crafting treats at The Hershey Company and now leading Product Development at Tender, Av focuses on perfecting satisfyingly meat-like textures. He loves transforming plant proteins into experiences even devoted carnivores appreciate. His go-to Tender bite is the Classic Beef Au Jus French Dip.
Simon Adamson
An award-winning mead maker, former farm-to-table pizzaiolo, and ex-chef at Forage Cambridge, Simon brings field-to-fork know-how. He loves weaving science, storytelling, and flavor exploration into every bite. Simon can’t resist Tender’s honey-glazed shortrib sliders — an ode to his beekeeping days.
John Gutierrez
From line cook to his current role as Research Scientist at Tender, John blends kitchen hustle with alt-protein innovation. He’s driven by the challenge of scaling nostalgic comfort foods that leave a lighter footprint. His top pick is Tender’s crispy fried chicken bites.
Let’s talk Tender.
Want to explore how Tender could work for your menu? Get in touch with our culinary partnerships team to learn more.
