While studying physics at Harvard, Larissa thought about food all the time. At age 24, she was hired by former Microsoft CTO Nathan Myhrvold to become the chief food scientist at his company Modernist Cuisine. Over 5 years, Larissa grew out the technical R&D team of food researchers and chefs to conduct thousands of experiments on the science of dough and bread, culminating in the publication of the award-winning Modernist Bread.
In 2018, Larissa started a PhD in Materials Science and Mechanical Engineering at Harvard, focusing on space food technology. She developed and built a cooking device for microgravity, won awards from NASA, and pushed thought leadership on human space exploration. She received her PhD in 2024 and is excited to expand her research to address food security on Earth.
A firm believer in taking a sabbatical every 5 years, Larissa is currently in her third sabbatical, climbing, resting, synthesizing.
See here to learn more about Larissa's food science career.
Larissa's career has been exhilarating but also exhausting. She often pushed herself to the limit, neglecting her well-being in the process. Sabbaticals are great, but maybe she didn't have to burn out so hard in order to earn some rest.
Therapy helped her understand the source of her favorite unhealthy coping mechanisms. But it was through coaching that Larissa learned to shift to healthier behaviors that unlocked immense new possibilities around work, power, family, money, rest, and more. She realized she could achieve her dreams without sacrificing her well-being.
Now, Larissa is passionate about paying it forward, helping others cultivate a playful, mutually beneficial relationship to their career. She knows firsthand the power of self-awareness and balance, and she's committed to guiding others towards a more sustainable path.