I use ethnographic and qualitative methods to investigate how individuals and organizations respond to true uncertainty in causation and environment. I’m especially interested in organization design principles—processes, practices, and ways of working—that enable continual innovation and adaptability.
My previous work explored the unconventional organizational practices of some of the most innovative culinary R&D teams in the world, including The Cooking Lab, the Fat Duck Experimental Kitchen, and the ThinkFoodTank.
My current field research focuses on innovation ecosystems in low-intervention wine, heritage grain, and regenerative agriculture. I also have theory development projects on open-ended style, the sources of true uncertainty, and mechanisms for productive discomfort.