Matt is an entrepreneurial product innovation, operations, and supply chain leader with experience in consumer industries (primarily food, healthcare, and tech/hardware). He currently runs Big Forest LLC, a fractional operations and innovation services consultancy, where he serves high growth consumer businesses. He has deep experience in a range of business environments from start-ups like Plum Organics, Harvard spin-out Sensory Cloud, and Two Degrees Food to Fortune 500 companies like Campbell Soup. Most recently, as COO of Sensory Cloud, Matt led a major company pivot and development of FEND, a consumer respiratory hygiene product that won accolades from Fast Company and Time Magazine, amongst others. Prior that, Matt was Director of Innovation at Plum Organics, where he launched many new products, rethought the supply chain for defensibility and product quality, and was on the frontlines of the company’s integration with Campbell Soup. Matt was also on the founding faculty for The Food Business School, The Culinary Institute of America’s program, where he co-developed the Concept to Shelf curriculum.
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Matthew Gregory
