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Lina Sakai Watanabe

Founder

Founder at Fermenstation

Tokyo, Tokyo, Japan

FoundedFermenstation

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About

Lina Sakai Watanabe is the founder and CEO of Fermenstation Co., Ltd., a B Corp biotech startup that uses proprietary fermentation technology to convert food waste into ingredients for the food and beverage industries. She has more than 15 years of experience in finance, corporate planning, and M&A. Her recognitions include the Sushi Tech 2024 Grand Prize and the VIVA Technology 2022 Japan X France Startup Pitch award.

Founder at Fermenstation

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Fermenstation's investors · 1

TechstarsBoulder · $220K checks

Experience

  1. FermenstationFounder & CEOcurrent2009 — presentTokyo, Japan
  2. UnreasonableUnreasonable Fellowcurrent2024 — presentGlobal
  3. Deutsche BankBusiness Manager, Global Equities2003 — 2005Tokyo, Tokyo, Japan
  4. Mediatti Communications, Inc.Assistant Treasurer, Corporate Planning Manager2001 — 2003Tokyo, Tokyo, Japan
  5. Fuji Bank LtdSenior Credit Officer, Project Finance Division1999 — 2001Tokyo, Tokyo, Japan
  6. The Japan FoundationProgram Officer (Seconded from Fuji Bank)1997 — 1999Tokyo, Tokyo, Japan
  7. Fuji Bank LtdGinza Branch1995 — 1997Tokyo, Tokyo, Japan

Skills & more

Languages English · Japanese

From Lina's professional profile.

Frequently asked questions

Who is Lina Sakai Watanabe?
Lina Sakai Watanabe is the founder and CEO of Fermenstation Co., Ltd., a B Corp biotech startup that uses proprietary fermentation technology to convert food waste into ingredients for the food and beverage industries. She has more than 15 years of experience in finance, corporate planning, and M&A. Her recognitions include the Sushi Tech 2024 Grand Prize and the VIVA Technology 2022 Japan X France Startup Pitch award.
Where does Lina Sakai Watanabe work?
Lina Sakai Watanabe is Founder of Fermenstation.
What companies did Lina Sakai Watanabe found?
Lina Sakai Watanabe founded Fermenstation.
Where did Lina Sakai Watanabe go to school?
Lina Sakai Watanabe studied at International Christian University; HEC Paris; Tokyo University of Agriculture (biotechnology, fermentation).

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