Barb Stuckey


Barb has been at Mattson since 1997. As President and CIO, she oversees strategy, insights, and innovation, along with business development and trend tracking. Barb is a well-known expert in food trends, taste, and the business of food development.

As an industry thought-leader, Barb has spoken at many events and institutions including the TED Conference, New York City’s 92nd Street Y, the Research Chefs Association, the California Commonwealth Club, the Institute of Food Technologists, the Food Marketing Institute, Authors@Google, and the James Beard House. Barb writes about the food business and food trends for as well as has written for or been featured in a range of media including the National Geographic Channel, NOVA on PBS, The New Yorker magazine, Salon, the San Francisco Chronicle, The Wall Street Journal, and more.

In 2012, Barb’s book about the science of taste, Taste What You’re Missing, was published by Simon & Schuster which was followed by its paperback version, Taste, in 2013. Barb also teaches the Fundamentals of Taste seminar to each incoming class at the San Francisco Cooking School. Barb previously served on the board of the Robert Mondavi Institute for Wine & Food Science at the University of California, Davis, and La Cocina, the nonprofit food incubator in San Francisco. She currently serves on the advisory board of the Plant Based Foods Association.