Kimberlie Le

Co-Founder & CEO

Prime Roots

Co-Founder and Peter Thiel Fellow, Kimberlie Le started Prime Roots with the goal of creating delicious, protein-rich meat alternatives that also help reduce the burden conventional meat and seafood industries have put on our planet. 

As the daughter of MasterChef Vietnam Star Chef Chi Le, Kim saw early on how flavorful and healthy meat alternatives could be. She began cooking, fermenting, and brewing with her mother from a very young age and was inspired by the art that goes into fermentation and cooking. During her time at UC Berkeley, Kim started to deeply understand the burden conventional meat and seafood industries have put on our planet as well as the number of dietary related diseases that can stem from high meat consumption. It was at that moment that Kim developed the idea of starting a meat alternative company that would create delicious protein-rich meat alternatives in an effort to alleviate both chronic diseases and our planetary impact. As a Flexitarian, Kim wanted to make delicious products to reduce her own meat consumption, and through the journey saw firsthand how difficult meat alternatives were to obtain due to price, availability, and taste. 

 This idea has morphed into the company Prime Roots. The company took shape at the Alternative Meat Lab at UC Berkeley's Sutardja Center for Entrepreneurship and Technology, has since grown through IndieBio’s accelerator and garnered over 4-million dollars of funding from True Ventures and Collaborative Fund. With this foundation, Prime Roots has blossomed into a company that can truly influence America’s food culture and environmental footprint at scale. As a community-driven brand, Kimberlie wants her community of eaters to guide which products the company first launches. Prime Roots aims to break free from the monolithic burger format, and instead cater to the multitudes of tastes customers have by democratizing how its suite of products is chosen.

Through Prime Roots, Kimberlie aims to influence America’s food culture and environmental footprint at scale, and aspires to reduce the strain on our planet and chronic diseases that stem from meat consumption.