Lindsey Masterman
CEO/Founder, Cucina Fantasma
I started Cucina Fantasma to prove that plant-based comfort food can be interesting, easy, and cool. My background is a bit unexpected— while working at Boston Consulting Group, I walked into my dream Michelin-starred kitchen with no culinary experience and landed a part-time job cooking at Blue Hill.
I've always been very interested in sustainable agriculture and food systems, and my goal was to blend BCG's big-picture business thinking with Blue Hill's ethos to create my own venture centered around sustainable food. After two years of working 70 hour weeks in consulting, plus an extra 12 hours at Blue Hill, I burnt out pretty hard.
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