Founder interview
From MasterChef hopeful to algae enthusiast
A conversation with Kasra Saidi, founder of Algae Cooking Club
At Algae Cooking Club, innovation thrives at the intersection of sustainability, flavor, and culinary creativity. Founded by Kasra Saidi, the brand is redefining everyday cooking with algae oil—an ingredient that’s as eco-friendly as it is versatile. With a passion for food that goes beyond utility, ACC celebrates cooking as a playful, fun experience, delivering unmatched clarity of flavor without compromising on quality.
Algae oil isn’t just about a better cooking experience; it’s a game-changer. With exceptional heat tolerance, a non-greasy texture, and a sustainability-first approach, it elevates everything from crispy proteins to fluffy hummus. Algae Cooking Club’s commitment to transparency, high performance, and the joy of cooking is reshaping the way we think about oils in the kitchen.
We sat down with Kasra to learn more about his journey from picky eater to culinary innovator, how sustainability shapes the brand’s mission, and the exciting future of algae oil in the world of food.
Tell our readers about yourself! How did your personal and professional journey lead to the creation of Algae Cooking Club?
Kas Saidi: I was a picky eater growing up, but post-college, I got hooked on cooking—so much so that I almost made it onto MasterChef, which deepened my love for food. Since then, I knew I wanted to align my work with food.
Around the same time my sister was launching Táche pistachio milk and I was sampling a lottt of oat milk, I discovered that the creamy texture actually came from canola oil. That curiosity planted the seed: there had to be a better everyday cooking oil.
Serendipitously, while working on another project, I stumbled upon algae—the mother of all plants and the origin of plant-based oils. The first time I cooked with it, I knew it belonged in grocery stores, and had to make that happen. It’s sustainable, versatile, and so much fun to use. Some people thought we were crazy (and still do), but the quality speaks for itself.
Algae Cooking Club's mission is rooted in sustainability and health. How did your personal journey shape this vision?
I always wanted to find an opportunity that, leaves a positive legacy, but at the same time is rooted in fun, and that’s what this brand is all about. Sustainability is a given for us; it’s an extremely sustainable product. But what really excites me about it is how fun it is to cook with.
Cooking is therapy for me, it’s about play and creativity, not just utility. ACC was born out of that ethos: a playground for culinary exploration, without sacrificing quality or flavor. With this oil, you get a clarity of flavor that’s unmatched by other cooking oils. It’s honestly a no-brainer, and we hope to bring that joy to everyday consumers.
Algae is still unfamiliar to many consumers. What makes algae oil such a standout ingredient for cooking?
IMO it’s a total game-changer. It has amazing heat tolerance, so you can get a crispy sear on proteins or create the fluffiest hummus. The clarity of flavor is unmatched, and it’s not greasy. Plus, like I mentioned the sustainability aspect was a must-have for us—it’s fermented like wine or beer, so no pesticides or glyphosates are involved.
What makes your oil a better choice for eco-conscious consumers?
We’ve taken extra steps to get certifications, like being seed-oil-free and glyphosate-free. Transparency in the cooking oil category is rare, but it’s something we prioritize. Which is why chefs, like Daniel Humm of Eleven Madison Park, are excited about this oil. It’s sustainable, planet-friendly, and performs exceptionally well—even in the world’s best kitchens.
You mentioned a lot of people thinking your crazy for launching ACC, how have you overcome the doubters?
When you introduce a new ingredient, there’s always skepticism. For us, the experience had to be exceptional. That’s why, despite the doubters, we knew that putting this oil in front of world's best chef would help reduce the skepticism for home cooks. For us, the flavor and performance couldn't just meet expectations, it had to exceed them. It's our goal that once people try algae oil the cooking experience speaks for itself and that doubt disappears.
Food curiosity is at an all-time high right now, and that’s something we want to celebrate. ACC is all about tapping into that curiosity and showing people that algae oil isn’t just sustainable, it’s delicious.
Our Thingtesting communty has been nerding out over Algae Cooking Club's branding. What’s the story behind it?
We wanted something distinctive. There wasn’t one particular reference point; instead, we focused on creating a balance. We wanted the packaging to be polished enough for a Michelin-star kitchen while embracing the fun, curious spirit of cooking at home. It’s high-low—a balance of sophistication and approachability.
You just launched infused oils. Can you give us some insight into these new products?
We collaborated with Michelin-star Chef Daniel Humm, who has been a champion of our oils. The flavors—like shiitake mushroom oil and gochugaru chili oil—are steeped for hours with spice bags, creating complex, layered profiles. Our way of showcasing the versitility of algae oil.
The gochugaru chili oil, for example, combines cinnamon, star anise, caraway, and bay leaf. It’s a symphony of flavors that elevates simple dishes, like a fried egg or pasta, to restaurant-quality. Something we hope to inspiring our community to do in their own kitchen.
Where do you envision Algae Cooking Club in the next five years? Are there any specific goals you’re aiming for?
We’re just getting started! Right now, we’re focusing on our infused oils and exploring creative collaborations. I’d love to partner with brands like Goop Kitchen or venture into kitchen essentials.
We’re also thinking about new formats for our main oil and continuing to push boundaries in grocery. For us, it’s all about staying rooted in deliciousness while having fun.
If you could choose, what products would you love to see sitting next to your algae oil in a community member’s pantry?
I’d love to see some farmers market finds—fresh produce is such a great pairing with our oil. Plant-based ingredients need a fat to shine, and this oil elevates them beautifully.
I’m also a big fan of elevating convenient foods. For example, making ramen with our new shiitake mushroom oil and throwing in some fresh vegetables is phenomenal. I see non-traditional CPG brands like Immi or Goodles being the perfect pantry companions—fun, innovative, and aligned with what we’re about. I could even see something like a Seatopia box—direct-to-consumer, sustainably sourced sushi-grade fish. Our oil pairs incredibly well with fish, making it an amazing addition to seafood-focused meals.
What advice would you give to young entrepreneurs thinking of launching a purpose-driven brand but who may be hesitant to take that first step?
Surround yourself with people who complement your skill set—it’s not a solo journey. Don’t aim for perfection right away. Start small, stay curious, and focus on building something aligned with your passion. Opportunities often come serendipitously when you’re in the right environment.