Brian Rudolph is the co-founder & CEO of Banza. Banza makes delicious comfort foods out of chickpeas. The company’s first product, a chickpea based pasta, is the fastest selling pasta in both Whole Foods and Target. The pasta was named one of TIME’s 25 Best Inventions of the Year, and has been endorsed by the New York Times, Food & Wine, Bon Appetit, and Good Morning America. Today, the product is available in over 13,000 stores. As a company, Banza has cultivated one of the most engaged social media followings in the industry.

Brian received his BBA from Emory University and is an alumnus of the Venture for America fellowship. He is also a member of the Inc 30 under 30 and Forbes 30 under 30 lists.

About Banza

Pasta may have been founded in Milan, but it’s being reinvented in Michigan. Many foods commonly eaten in the US lack nutrients that are essential to a well balanced diet. Banza is a food innovation company that provides nutritionally superior versions of staple foods: starting with pasta made from chickpeas. It offers pasta lovers a delicious, filling option that packs a serious nutritional punch: double the protein, four times the fiber, and nearly half the net carbohydrates of wheat-based pastas. In fact, one serving of Banza has as much protein (25 grams) as a three-ounce steak. In less than one year of commercial operation, Banza has launched a line of four different pasta shapes sold in over 1,700 stores across the country, ranging from Shoprite to Eataly, and created 30 manufacturing jobs in Michigan. Banza will increase production volume by setting up its own manufacturing facility, and aims to claim a Banza section in every pasta aisle nationwide.  Banza has gained recognition as one of Time Magazine’s Best Inventions of 2015, and been featured in NYT Food, Forbes 30 under 30, Entrepreneur Magazine, The Today Show, and most recently, Good Morning America.

Work with Brian

Learn more about career opportunities at Banza on the company’s career page.