Symbio Bioculinary’s “Meet the Team” series begins with Fermentation Technology Lead, Omar Santoyo
Omar holds a Bachelor’s degree in Biology, which gave him a strong grounding in microbiology and laboratory sciences. That foundation sparked a lasting curiosity about biological systems — how they work, how they fail, and how they improve — ultimately drawing him toward fermentation as both a discipline and a craft. At Symbio, he builds on that foundation every day.
“I was drawn to Symbio’s startup energy combined with the opportunity to do meaningful, hands-on science,” Omar says. “The ability to take an idea from concept through optimization to final product was especially compelling.” That end-to-end ownership is central to what Omar does. He’s particularly energized by the applied side of fermentation — working through microbial optimization and process refinement to turn a promising idea into a repeatable, scalable result.
Working in a small team
“On a three-person team, communication is direct, decisions move quickly, and everyone plays a meaningful role in shaping outcomes,” Omar notes. That dynamic suits his working style well. Collaboration at Symbio isn’t a formality — it’s how the work gets done.
Outside the lab
Right now, life outside Symbio centers on family — Omar and his wife have an infant at home. When time allows, he turns to another fermentation practice: baking sourdough. “It’s a rewarding, hands-on craft and a creative outlet,” he says, noting that the hobby predates his career in fermentation entirely.
We’re proud to have Omar on the Symbio team — a skilled biologist, a thoughtful collaborator, and a dedicated family man.