Line drawing of a mushroom with a slice taken out of the cap.

Behind the Logo

Chau Time is a play on the words chow time, an American pun to eat enthusiastically and often in large quantities. Our logo signifies the visualization of the pun with a bite taken out of a mushroom clock.

The mushroom symbolizes what we only see above ground as the deliverables to the scope of work. What is not seen underneath the mushroom is an entire mycelial network representing the complexity of the business, social, and technical challenges of the food system.

The clock is a reminder of the progress made in participating in the food industry.

Chau Time Featured In

  • Logo with the text 'KTCHN' in bold black box and 'rebel' in script font next to it

    The Science of Good Taste

    Ilona Marx

  • National Geographic logo with yellow rectangle and black text

    Counter or fridge? Here’s how to store fruits and veggies for maximum freshness

    Kara Norton

  • SF Gate logo with red and black text on a white background.

    What is Dutch crunch and how did it get so popular in San Francisco?

    Chelsea Davis

  • Black background with white text that reads 'Food & Wine'.

    This Fish Defrosting Method Could be Dangerous - Here’s What Experts Recommend Instead

    Katie Brown

  • The word 'INSIDEHOOK' in black uppercase letters on a white background.

    An Answer to the Age-Old Question: Why Does Airplane Food Suck So Bad?

    Lindsay Rogers

  • Food Tank logo with green and blue forks and speech bubble design.

    Fungi-Inspired Companies Fill a New Niche in Sustainability

    Lana Chehabeddine

  • HuffPost logo with bold black text and teal accent.

    The Additives And Ingredients That These Food Scientists Personally Avoid

    Lauren David

  • Logo of Business Insider in black text on white background

    4 clever hacks that actually prevent crying while cutting onions

    Olivia Bowman

  • Logo of howstuffworks with the words 'how', 'stuff', and 'works' in different shades of blue and black, with a question mark.

    Meet the Man Who Invented Cool Whip, Tang and Pop Rocks

    Laurie Dove

  • Southern Living magazine logo in red text on a white background.

    Do You Really Need To Wash New Kitchen Items Before Using Them?

    Taylor Tobin

  • MSN logo with a colorful butterfly graphic.

    The 1 Reason Cucumbers Are Waxy

    Novella Lui

  • Logo of Canvas 8 with bold black text and a striped number 8.

    How Hybrid Condiments Tell Global Food Stories

    J’Nae Phillips

  • Text reading 'MENTAL FLOSS'

    ​​Why You Should Always Wash New Kitchen Items Before Using Them

    CaLea Johnson

  • Logo of Simply Recipes with a teal flower graphic and the words 'Simply Recipes' in teal and green text.

    Should You Eat a Split Tomato? Here's What the Experts Say

    Novella Lui

  • HuffPost logo with black text and a teal background strip.

    7 Signs Food Safety Experts Check Before Eating At A Food Truck

    Taylor Tobin

  • Simply Recipes logo with a stylized flower icon.

    Is It Safe To Eat the Sticker on Fruit? Here's What the Experts Say

    Novella Lui

  • The 5 Grocery Items You Should Never Buy at TJ Maxx and HomeGoods

    Novella Lui

  • The Simply Recipes logo with a stylized flower icon and green text.

    The Real Reason Cucumbers Look and Feel Waxy

    Novella Lui

  • Allrecipes logo with orange background and white text, featuring a spoon icon.

    Is Crystallized Honey Safe to Eat?

    Novella Lui

  • HuffPost logo with bold black text on a white background and teal accent

    Do You Really Need To Skim Your Soup? Experts Explain This Mysterious Step.

    Taylor Tobin

  • HuffPost logo with black text on white background and teal accents.

    How To Reheat Leftover Pasta Without Murdering Its Soul

    Taylor Tobin

  • Part of the word 'MEL' in black text on a white background.

    A Very Meaty Guide to Pairing Steak with Beer

    Quinn Meyers

  • Partial view of the word 'MEL' in black text on a white background.

    Is Thawing the Secret to a Tastier Frozen Pizza?

    Quinn Myers 

  • A Platform for Freelance Scientists: Kolabtree Gets Featured in Nature

    Ramya Sriram 

  • From Bean to Bar—What You Need to Know About Ethical Chocolate

    Novella Lui

  • The 6 Most Common Types of Sushi, Explained

    Emma Singer

  • The 11 Best Instant Coffees, According to Experts

    Lacey Muinos

  • How Long Does Sushi Last in the Fridge? Here’s What to Know About Leftovers

    Emma Singer

  • What Type of Bread Should I Use for My Panini?

    Quinn Meyers

  • The Best Beginner-Friendly Mushrooms To Grow At Home + How To Cultivate Them

    Lauren David

  • Yeast Extracts Are The Secret to Umami

    Akanksha Singh

  • Functional Foods Continue to Gain Momentum

    Jesse Staniforth

  • CPG Brands Aligning with Mental Wellness

    Kelly Beaton

  • Experts Call on F&B Manufacturers to Assist SNAP Participants

    Marcy Kreiter

  • Planning is the Key Ingredient When It Comes To Holiday Products For Food Manufacturers

    Ed Avis

  • Meet Ube: A Tuber in Rising Popularity

    Novella Lui

  • Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

    Zoe Stanley-Foreman

Values

People we engage with are purpose-driven, creative, and inspirational.

Processes are designed for conceptualization, collaboration, and commercialization.

Products are developed with quality, sustainability, and wellness.

Procedures are framed to ensure feasibility, accountability, and traceability.

Policies are upheld with integrity, trust, and transparency.

Smiling young man with black hair wearing a black vest and a blue shirt, sitting outdoors with green bushes in the background.

Brian Chau

PRINCIPAL FOUNDER

Brian Chau is a food scientist, fungal fanatic, and food systems analyst. His academic background includes a Bachelor’s in food science and technology at the University of California, Davis and a Master’s in food systems and society at the Oregon Health and Science University. Combined with his industry experience at Kerry Ingredients, Ghirardelli Chocolate Company, and Mattson, Brian founded Chau Time to address challenges brought by B2B, B2C, B2G, and NGOs with frameworks of operation to better manage expectations and build trust around feasibility.

At Chau Time, Brian works with stakeholders, clients, and his team in all aspects of R&D and Operations. He lowers barriers through breaking down silos between large departments, brings valuable insights for SMEs, and connects the dots between stakeholders in the supply chain. 

The Team

Cluster of fresh chanterelle mushrooms on a white background
A group of fresh brown and white mushrooms against a white background.
Close-up view of a cluster of white and brown mushrooms growing together.

  • Commercialization

    Works on R&D, Sourcing, Financials, and Commercialization

    Favorite Mushroom: King Oyster

  • Process Authority

    Writes letters for aseptic, retort, and acidified foods.

    Favorite mushroom: Chanterelles

  • Food Safety

    Writes HACCP plans, prepares for FDA and USDA audits, FSVP compliance, and GRAS certification.

    Favorite mushroom: Pearl Oyster

  • Regulatory Affairs

    Create nutrition and supplement labels. Evaluates regulations for USA, CAN, MEX, EU, and JAP. Prepares for compliance including Prop 65, organic, non-GMO, American Heart logo, and more.

    Favorite mushroom: Chanterelles

  • Strategic Partnerships

    Grant writing, non-profit and government liaison for the food as medicine movement x food systems work.

    Favorite mushroom: Pearl Oyster

Our Partners

Contact Us

Interested in working together? Fill out some info and we will be in touch shortly. We can’t wait to hear from you!