Bob Florence

Alumni Spotlight: Bob Florence ’82

11/17/2022

Bob Florence didn't know it at the time, but his years spent studying and working in chemistry prepared him for his most rewarding role yet, as founder and owner of Moromi, one the few American-made soy sauces crafted from all local ingredients.

"As chemists, the intrigue with mixing things together doesn't stop when we leave the office. We cook, brew beer or ferment alcohol, all of which satisfies different parts of being a chemist," Bob explained.

After years in the renewable energy industry, Bob was ready for a change that would enable him to tap into his skillset. His first thought was food—specifically, soy sauce, because of his experience with fermentation and his time living and working in Asia.

"There's something like 50 soy sauces on the shelves in China versus the few brands you find on U.S. shelves," Bob said. "I felt like the soy sauce industry was due for a renaissance like the craft beer industry years ago."

He started experimenting with different flavors and shared his initial products with his friend and chef James Wayman. James liked the test batches so much he helped found a business with Bob and his wife, Debbi Michiiko Florence, to make the sauces and the Moromi brand was born.

Fast forward to 2020, when Bob opened his production facility in Connecticut, using all local ingredients to make his sauces.

"It was important to me that I was giving back to the earth and the local community with this new venture," Bob said.

Moromi is sold in 70 stores across the nation and available online. The company is featured in several publications, including the 2022 Boston Holiday Eater Guide, Martha Stewart Magazine, and The New Yorker.

Using chemistry in cooking to create the perfect concoction? That's science we can get behind!

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