Dr. Vayu Hill-Maini fell in love with cooking at a young age in his multicultural home in Stockholm, Sweden. He first moved to the U.S to work in restaurants, but the flavors, textures, and sensations of the kitchen eventually led him to scientific research. He received his B.A in Chemistry and Biology at Carleton College in 2015. He completed his PhD in Biochemistry from Harvard University in 2020, where he worked in the lab of Emily Balskus to characterize strains and enzymes from human gut microbiota responsible for the metabolism of drugs and dietary compounds.