Andrew & Ariela: Tempea

Andrew & Ariela are some of the kindest and most humble people. I was so excited when they asked to come on the show because I had a feeling that their story would be very relatable and impactful. Their story is about the food brand that they built together, Tempea. It is a fermented foods brand which started with their first product, tempeh! Having both come from a South-East Asian background, it is clear that they align and connect on something deeper than a desire to make money. And today, they share how much work and intention goes into building a business and not only that- but keeping it going. Andrew & Ariela are both so open and ready to share their story and I am so grateful that they chose this podcast to explore their story with me!



Andrew has a background in business, culinary arts, and food science. Upon completion of the Culinary Arts program from The Art Institute of Vancouver,  Andrew completed an internship with the Glowbal Restaurant Group working at Coast restaurant as a Kitchen Helper. He has then worked in various restaurants holding various positions, ranging from dishwasher, kitchen helper, line chef, to baker and pastry chef. After obtaining work experience in Vancouver, he flew back to his hometown in Indonesia and found a job working as an Operations Manager and Director of R&D for a production kitchen at a high-end retail store. His job gave him experience in product development as well as management experience involving the company’s baked goods and cold and hot foods lines. Currently, he continues to do yearly consultation for the company regarding the addition of new product lines. In 2013, Andrew returned to Vancouver to study Food Technology at BCIT, where he and Ariela were both classmates. As a student, he was able to work with BCIT’s Natural Health and Food Products Research Group (NRG) as a Research Assistant over the summer of 2014. Andrew completed the program with a research project for EnWave Corporation.


Ariela has a background in business, chemistry, and food science. During the completion of her BSc, she worked with an ISO-certified, medium-scale exporter and manufacturer of banana chips that has been in operation for 20 years in the Philippines. In 2013, she graduated from Ateneo de Manila University as a Bachelor of Science in Management of Applied Chemistry, a unique program designed to train entrepreneurs who are capable of developing their own products. In her final year of university, she founded a start-up company where she served as the VP for Marketing. She moved on to take up Food Technology at the British Columbia Institute of Technology because it was the perfect melting pot for her passion for food, knowledge in chemistry, and background in business. She briefly worked on a project with Swiss Water Decaffeinated Coffee Co. for the completion of her Diploma in Food Technology. After completing the program, she has also worked with artisan and commercial bakeries in Vancouver as a Food Safety Technician.


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