Meatleo strengthens its team with the arrival of three key talents
Saint-Bruno-de-Montarville, June 1st, 2026 — Meatleo is an agri-food biotechnology company with the mission to produce meat that is tasty, nutritious and respectful of animals and our planet, is pleased to announce the arrival of three key new team members: Mario Brin, MBA, ICD.D, as Chief Financial Officer, Geneviève Pellerin, PhD(c), as Food Science Scientist, and Emilie Allard, P.Eng., as Bioprocess Engineer.
These appointments mark an important milestone in Meatleo’s development as the company continues its transition toward industrial scale-up. Founded in 2021 by Pierre Normandin, Meatleo uses cellular agriculture and a unique manufacturing bioprocess to contribute to the necessary shift toward more sustainable meat consumption.
The arrival of these three complementary profiles will strengthen three strategic areas for the company: financial structuring, the development of consumer-ready food products, and the scale-up of production processes.
Financial leadership to support growth
Mario joins Meatleo as Chief Financial Officer, bringing more than 30 years of experience in finance, operations and strategic business support. He began his career as an investment banker at BMO Nesbitt Burns before holding finance and operations leadership roles in companies of various sizes and industries, including Microcell Telecommunications, CGI Group, Naya Waters and GardaWorld.
More recently, as a consultant, Mario supported management teams and boards of directors of companies held in the portfolios of institutions and private investment firms.
At Meatleo, Mario will focus on leading the company’s financial strategy, supporting future fundraising initiatives and partnerships, and contributing to the industrial scale-up of Meatleo’s cellular agriculture technologies.
Food science expertise focused on product quality
To transform its agri-food innovation into attractive products for the consumer market, Meatleo is also welcoming Geneviève Pellerin, PhD(c), a specialist in food science, formulation and sensory analysis.
Geneviève role will be central to the development of products with organoleptic properties — taste, texture, colour and overall eating experience — that are comparable or superior to conventional meat. She will also contribute to work related to product stability, safety and nutritional quality.
Her expertise will help Meatleo continue its development with a strong focus on consumer acceptance, a critical factor in the adoption of cultivated meat.
Bioprocess engineering to support industrial scale-up
Meatleo is also welcoming Emilie Allard, Eng., as Bioprocess Engineer. With expertise in process development, optimization and scale-up, Emilie will support the transition of laboratory results into robust pilot-scale protocols and, ultimately, industrial-scale production.
Emilie work will focus on building robust bioprocess, supporting our business model and collaborating with industrial partners and equipment suppliers. Her expertise will strengthen Meatleo’s ability to build reliable, reproducible and scalable production processes.
A structuring step for Meatleo
“Mario, Geneviève and Emilie’s arrival represents a structuring milestone for Meatleo. Their complementary expertise will help us move faster toward achieving our goals: developing high-quality cultivated meat that is produced more sustainably and designed with consumers in mind.” Pierre Normandin, President & CEO