In this episode of We Are ETH, host Susan Kish sits down with ETH alumni Sue Tobler (physics) and Remo Gisin (computer science). They are the cofounders of Tastelab, a culinary studio that turns algorithms and physics into unforgettable plant based dining. Sue and Remo share how they moved from corporate careers to entrepreneurship and how they use data analysis, sensory testing, and event storytelling to design dishes where science amplifies joy. They explain their approach to algorithmic recipe development, texture and heat transfer informed by physics, and a pragmatic view of sustainability that showcases what is possible rather than prescribing limits. Along the way they reflect on lessons in negotiation, balancing creativity and constraints, and building a business that finds the sweet spot between precision and play. From pop up gastronomy to bespoke experiences, Tastelab shows that the future of food can be deliciously data driven and truly memorable.books mentioned in the podcast:Book of ideas (Sue)https://www.amazon.com/Rel%C3%A6-Ideas-Christian-F-Puglisi/dp/1607746492Goliath's Curse (Remo)https://en.wikipedia.org/wiki/Goliath%27s_Curse(00:59) The Passion for Food(02:48) Cooking as Science(06:43) Creating Memorable Experiences(11:38) Sustainability in Culinary Arts(16:46) The Journey to Taste Lab(28:08) Advice for Aspiring Innovators(30:00) Closing Thoughts and Reflections

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