We’re committed to empowering families with personalized treatments that transform the way they live with food allergies, unlocking a future of freedom and possibility.
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Over just a few weeks, Dr. Randhawa saw numerous parents come into the ER with their children in anaphylactic shock from food allergies. When some of those young patients died despite intense efforts from the hospital, Dr. Randhawa knew what he would do with his life.
At the time, the standard belief was that the only way to manage severe food allergies was by lifetime avoidance. Dr. Randhawa saw the danger in that thinking. He devoted the next few years to finding a solution to a problem that most medical experts thought was unsolvable.
Drawing on his knowledge of lung transplant immunology, and working with leading allergy and immunology specialists, Dr. Randhawa created the Tolerance Induction Program (TIP) and founded the Food Allergy Institute in 2015.
Using artificial intelligence and machine learning, FAI is able to create a truly customized treatment program for each child.
Dr. Tracy Clark completed her medical education at Vanderbilt University Medical School and underwent pediatric training at the Children’s Hospital of Los Angeles.
For over a decade, Dr. Clark worked alongside Food Allergy Institute Founder, Dr. Inderpal Randhawa, as a Pediatric Hospitalist at Miller Children’s Hospital in Long Beach. There, Dr. Clark gained extensive experience and expertise in treating a multitude of pediatric conditions. In 2018, Dr. Clark focused her career on helping children overcome their severe food allergies at the Food Allergy Institute.
As Vice President of Clinic Operations, Dr. Clark plays a pivotal role in upholding our exemplary quality of care at the Food Allergy Institute's two Southern California locations. Her commitment to driving patient outcomes, fostering a positive and collaborative clinic environment, and pushing forward innovative solutions underscores her invaluable contributions to the field of pediatric medicine and food allergy treatment.
As an inspiring and respected clinical leader, Dr. Clark strives to continually improve clinical operations and empower patients to lead the fullest lives possible. “I love giving the gift of food, adventure, and the freedom for patients to live their best life.”
As the Chief Operating Officer at the Food Allergy Institute, Anoop Lohara leads operational strategy that drives sustainable organizational growth and expands access to life-changing food allergy treatment. He also serves as the Chief Financial Officer at TPIRC, FAI’s parent organization dedicated to advancing treatment for rare diseases.
Throughout his 25-year career, Anoop has held leadership roles at Advantage Solutions (Leonard Green portfolio company), Bank of America, Amgen, and top consulting firms, including Ernst & Young. His expertise spans operations, finance, and technology strategy, with a focus on building systems that drive innovation and long-term impact.
Known for his thoughtful and steady leadership, Anoop provides the operational foundation for FAI’s continued momentum. What motivates him most is seeing the tangible results of his work every day.
“It is rare to find an opportunity where you can see, on a daily basis, the impact your work has in changing people's lives for the better. At FAI, our growth goes hand-in-hand with helping more children overcome their life-threatening food allergies.”
For over 20 years, Matias Coo has led efforts to bring innovative healthcare solutions to patients in need. As VP of Patient Acquisition and Experience at the Food Allergy Institute, he oversees marketing, enrollment, business development, and customer service teams, driving growth at scale.
Recognized as one of MM&M’s Top 40 Healthcare Transformers, Matias has held senior positions at leading healthcare organizations, including Medtronic, Avanir and Otsuka Pharmaceuticals, and Danaher Life Science Companies.
After witnessing his daughter’s transformation through TIP, Matias joined FAI in 2022 to help extend that same hope to families everywhere. His leadership has played a pivotal role in shaping the evolution of TIP and establishing FAI as a leader in food allergy treatment.
“We are at the forefront of a massive shift in healthcare—redefining how disease is approached scientifically and treated medically. What excites me most is shortening the path to standard of care from decades to just a few years. It’s a privilege to introduce families to FAI and the hope TIP provides.”
Bringing over 20 years of experience in financial management, Brian Kim serves as the Chief Financial Officer at the Food Allergy Institute (FAI), where he leads the organization’s financial strategy, planning, and growth initiatives.
Before joining FAI, Brian held senior leadership roles across a range of industries, including Senior Manager of Strategy and Finance at Chipotle, FP&A Principal at SCAN Health Plan, and Vice President of Private Equity and Venture Capital at Kline Hawkes.
At FAI, Brian champions transparency, cross-functional collaboration, and data-driven decision-making. With a deep belief in FAI’s disruptive mission, he focuses on scaling its impact and expanding access to its transformative food allergy solution.
“FAI's mission is especially meaningful because it can help deliver hope to families that have struggled with the emotional and physical toll of living with food allergies. Its outcome-based and data-driven approach provides families with the simple reassurance that is often absent in health care today.”
Herman Sandhu is the Senior Software Manager at the Food Allergy Institute, where he pioneers the intersection of healthcare and technology. As one of the minds behind the machine learning software that powers FAI’s Tolerance Induction Program™ (TIP), Herman leads a team of data scientists in transforming complex clinical data into personalized treatment plans.
With a Bachelor’s degree in Healthcare Administration and a Master’s in Information Systems, Herman blends engineering, analytics, and automation to enhance the safety, efficiency, and precision of TIP treatment. A founding team member since 2012, he brings both technical leadership and a deeply patient-centered spirit to everything he does.
Having personally lived with food allergies, Herman is profoundly connected to FAI’s mission of achieving Food Freedom for all. He understands firsthand the fear and isolation that can come with avoidance-based approaches and is committed to building solutions that change that narrative.
“The most fulfilling part of working at FAI is the impact the work has on our patients in real-time. Being on the receiving end of families’ love and gratitude—before, during, and after treatment—is a reward few experiences can match, especially in a professional capacity. I’m honored to contribute to a solution that many never thought possible for a problem they feared would haunt them for life.”
Dr. Nathan Marsteller is the Director of Research at the Translational Pulmonary and Immunology Research Center (TPIRC), where he leads a translational science program focused on rare diseases, food allergy, and lung development. Since 2017, he has built a research infrastructure that leverages large-scale data to advance diagnostics, patient-focused methodologies, and studies on immune regulation.
He holds a Ph.D. in Biological Sciences from the University of Nebraska–Lincoln and brings over 15 years of experience in immunology, pulmonology, and molecular biology.
Dr. Marsteller also serves as Research Faculty at the University of California, Irvine, within the Pediatric Pulmonology Division at Miller Children’s Hospital, where he mentors fellows in the Pulmonology Fellowship Program.
His commitment to advancing food allergy research is evident in his role as Principal Investigator of the TPIRC Biobank, a biospecimen and data resource he has led since 2020. The initiative stores and manages biological samples and patient data, supporting the development of new diagnostics and treatments for food anaphylaxis and driving innovation within the Tolerance Induction Program™ at the Food Allergy Institute.