Matt Wiant

Matt Wiant is an Entrepreneur in Residence with 30-year of experience in consumer products and services working across multiple functions ranging from R&D, Engineering, Marketing, Biz Dev and Finance to running companies as President and CEO. In 2014, Matt started working on projects with Palm Ventures where he has participated in a number of businesses, often taking a temporary C level role until a permanent team or person is hired . Prior to this, Matt was President and COO of “Murray’s Cheese” , served as CEO of “The True Citrus Co.”, was North American marketing head for Allied Domecq , CMO of Atkins Nutritionals, and SVP of New Ventures for Starwood Hotels. Earlier in his career, Matt launched Dannon Spring Water into a $200M company (now Dasani water) and started at Kraft/General Foods as a Food Process Engineer. Matt holds a Bachelor of Science in Engineering from Cornell University and holds several patents in food processing and packaging design as well as a HACCP certifications for quality control systems. He also earned an MBA in marketing and entrepreneurship from Wharton with high honors.