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🧬 Work

  • Chief Scientific Officer at IndieBio; Partner at SOSV. Read about my experience in the early years.
  • The goal is to find, fund, and help founders start world-class companies with a mission for human and planetary health. I'm looking for paradigm-shifting companies, so DM me on LinkedIn if you have cool ideas!
  • I'm as full stack as you can get in venture: Technical diligence, investment sourcing, analytics, video production, systems and infrastructure, project management, etc.

👀 Some topics I'm exploring right now:

  • Biomaterials, what do we need to achieve in order to wean ourselves off our current petroleum feedstocks
  • Mining and bio-mining, how can we make extraction less toxic (and should we?) and how do we recycle it so that we can stop taking and ruining people's lands?
  • Bio-storage technologies, and whether bio will be as scalable as zeros and ones, and what the next AWS of bio would look like
  • Gut-brain connection, and how our diets (and gut bacteria) affect our cognition
  • Future of air conditioning, dehumidification, and heat management, how do we protect entire cities from overheating us? I think we're kind of underutilizing passive geothermal and not investing enough in radiative cooling.

🐒 Who am I?

  • Athletics. I think my identity is tied to being a climber (go trad!), but right now I'm doing a lot of running for trail ultras. A dream of mine is to run UTMB or WSER, but also just wanna chill and run Hardergrat.  
Westley Dang | Strava Runner Profile
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  • Photography. I have spent a lot of years taking photos (as in, being a fly on the wall), but really learning to appreciate the art of making photos, and want to incorporate that into my practice.
  • Reading. I have a Goodreads account that I neglect to neglect from time to time. I think that is like eating really nutritious food--sometimes displeasurable but always feels good afterwards. See my top 10 formative books.
  • Cooking. I like playing with my food, especially in the preparation of it. I don't like following recipes, and I take a bottoms-up approach in cooking, which means that most of what I cook today is probably bad but at least I know the difference if I deglazed with vermouth vs white wine.