Our team
Elliott Notrica
Founder
Elliott is the founder and CEO of Symbio. Trained as a chef, he founded the company from his passion for microbial fermentation. Elliott was a 2023 Future Founders Fellow, and a 2024 Amgen Scholar. His research interests are in fungal metabolomics of A. oryzae and metagenomic analysis of polymicrobial ferments. He is a member of ASBAE and the National Food Recovery Association, and has presented on epigenetic and genetic modification of A. Oryzae.
Favorite fermented food: Gochujang
Niko Valencia Glushchenko
Technical Sales and Development Lead
Nikolai is a recent chemistry graduate from Saint Ambrose University and joined Symbio in August 2025 as a Technical Sales and Development Lead. He brings a diverse set of skills developed through a range of academic, professional, and personal experiences. Motivated by the need to make a change in today’s world, he is excited to support Symbio’s rapid growth in the technical and business fields. Outside of the lab, he is passionate about climbing, swimming, art, and connecting with others.
Favorite fermented food: Chocolate
Omar Santoyo
Fermentation Technology Lead
Omar is the Fermentation Technology Lead at Symbio Bioculinary, where he applies his passion for microbiological work to real-world applications. He graduated from Knox College with a degree in Biology, and his interests include process optimization and applied microbiology in advanced production systems. Outside of work, he enjoys spending time with his family and baking bread.
Favorite fermented food: Sourdough
Travis Hawk, MBA
Advisor
Mr. Hawk is an experienced corporate leader and investor with a strong passion for business and community. He holds degrees from Saint Louis University and Drake University. Outside of work, he enjoys spending time with his family and rehabilitating his rescue donkeys.
Favorite fermented food: Sourdough
Andrew Lusk, Esq.
Advisor
Mr. Lusk is an established executive, attorney and investor. As President of CL Holdings, Mr. Lusk pursues diverse opportunities across real estate, technology and healthcare. He previously served as President of Crown Holdings and Senior Vice President of Jamison Properties. He attended New York University School of Law and the University of Southern California.
Favorite fermented food: Liu Bao tea
Travis Wyman, PhD
Advisor
Travis H. Wyman has a PhD in microbiology and molecular genetics from Emory University in Atlanta, and has been working in biodefense for the past 15+ years. Travis brings his scientific background to all his favorite hobbies: herpetoculture, hybridizing pitcher plants, baking, and, of course, growing and fermenting with koji. He lives with his wife and two children in the Shenandoah Valley of Virginia.
Favourite fermented food: mirin with different spirits and/or flavour additions; margherita and Vin de Noix