Counsel / Senior Counsel
About the job
- Admission to practise law in Australia with a current practising certificate, or eligibility to obtain one.
- At least 5 years of post-qualification experience gained in-house, in private practice, or through a combination of both.
- Strong capability in drafting, reviewing, and negotiating non-disclosure agreements, supply agreements, material transfer agreements, and customer and commercial agreements.
- Ability to self-manage a varied workload and determine when to escalate specialist matters to external counsel.
- A pragmatic, commercial approach that translates legal risk into clear, practical advice.
- Familiarity with intellectual property and trade mark management, including working with external intellectual property advisers.
- Strong organisation and prioritisation skills.
- Strong communication and stakeholder skills, including the ability to explain risks and trade-offs clearly to non-lawyers at all levels of the business.
- Ability to work comfortably with ambiguity and make sensible decisions with incomplete information.
- Draft, review, and negotiate Vow's commercial contracts, including non-disclosure agreements, supply agreements, material transfer agreements, and customer agreements with restaurants and commercial partners.
- Support Vow's regulatory work for product approvals in new markets by advising on the legal aspects of regulatory submissions and market entry.
- Manage Vow's trade mark portfolio and intellectual property matters while liaising with external intellectual property advisers.
- Maintain and apply Vow's contract templates and legal playbook, including keeping the tasting waiver current and fit for purpose.
- Act as the first point of contact for day-to-day legal and commercial questions across the business, resolving matters where possible and referring specialist or complex matters to external counsel.
- Serve as a visible and accessible legal resource across Vow.
- Keep legal matters organised and tracked, and provide regular updates to the business on the status of key work.
- Provide ad hoc legal support on corporate and commercial matters.
- Participate in and contribute to the Vow Work Health and Safety Committee in line with its charter.
- Exposure to regulatory work, ideally in food, health, biotechnology, or another regulated environment, particularly around product approvals and market entry.
About the company
Vow Food creates cultured meat products, focusing on a blended cultured Japanese quail to offer a unique flavor and texture while reducing environmental impact. Its core product is grown from animal cells in a controlled facility, enabling meat production without traditional farming. The company identifies optimal cell combinations to produce high-quality meat, scaling production through large facilities like Vow Factory 1, which aims to output up to 30 tonnes per year. This approach differentiates Vow Food from competitors by prioritizing targeted cell selection, sustainability, and a distinctive culinary experience, backed by investors and government support, with initial launches planned in Singapore. The goal is to provide environmentally friendly, craveable meat options that appeal to meat-eaters and ecologically conscious consumers, helping reduce agriculture’s environmental footprint while expanding access to cultured meat globally.
Company Size
51-200
Company Stage
Series A
Total Funding
$56M
Headquarters
Sydney, Australia
Founded
2019
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Simplify's Take
What believers are saying
- Australia approved Vow's cultivated quail in 2025, opening restaurants, hotels, and retail channels.
- Singapore demand reportedly rose 200% monthly in 2025, validating repeat purchase in premium venues.
- Factory 1 targets 30 tonnes annually, giving Vow rare manufacturing scale among cultured meat startups.
What critics are saying
- Vow cut 25 jobs in January 2025, signaling cash pressure and narrower ambitions.
- FSANZ approvals still depend on ministers and labels, risking delayed Australia revenue beyond 2026.
- If restaurant novelty fades before meaningful retail scale, Vow remains a capital-intensive science project.
What makes Vow unique
- Vow sells cultured Japanese quail, not commodity chicken, targeting fine-dining chefs and novelty-driven menus.
- It became first to sell multiple cultivated products across Singapore, Hong Kong, and Australia.
- Its serum-free, antibiotic-free process and 20,000-liter bioreactor separate it from slower rivals.
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Benefits
Company Equity
Parental Leave
Unlimited Paid Time Off
Relocation Assistance
Growth & Insights and Company News
6 month growth
2%1 year growth
-1%2 year growth
3%Sydney-based cultured meat company Vow is making foie gras socially acceptable again and back on restaurant menus globally with the launch of its latest product Forged Gras, giving it an edge as the first company delivering a range of cultured meat products in multiple markets.
Introducing Quailia, an entirely new food carefully crafted from a subspecies of the Japanese quail, available now in Singapore. For the first time in history, Quailia signifies a new frontier in meat innovation and can only be experienced in Forged Parfait, the flagship product from Vow’s Forged brand. (Photo: Business Wire)Introducing Quailia, an entirely new food carefully crafted from a subspecies of the Japanese quail, available now in Singapore. For the first time in history, Quailia signifies a new frontier in meat innovation and can only be experienced in Forged Parfait, the flagship product from Vow’s Forged brand. (Photo: Business Wire)SINGAPORE--(BUSINESS WIRE)--Please replace the release that ran April 3, 2024, with the following corrected version due to multiple revisions.The updated release reads:INTRODUCING QUAILIA, A BRAND NEW FOOD INVENTED FROM JAPANESE QUAIL, FOUND ONLY IN FORGED PARFAITCompany behind the legendary Mammoth Meatball becomes first outside the U.S. to gain regulatory approval and sell cultured meat; launches first available product, Forged ParfaitToday Vow (https://www.eatvow.com/), the pioneering food company enabled by cultured meat technology, proudly unveiled Quailia: an entirely new food carefully crafted from a subspecies of the Japanese quail, available now in Singapore
Australian cultivated meat company Vow announces that it has secured regulatory approval from the Singapore Food Agency (SFA) to produce and sell the world’s first cultivated quail product. Vow’s cell-based product originates from cells of the rare Japanese quail, Coturnix japonica, grown without animal-derived serum and antibiotics to provide a slaughter-free alternative. The Australian pioneer claims it is the only company globally that is currently offering a product free from the controversial fetal bovine serum. “Today we are making history yet again”
Introducing Quailia, an entirely new food carefully crafted from a subspecies of the Japanese quail, available now in Singapore. For the first time in history, Quailia signifies a new frontier in meat innovation and can only be experienced in Forged Parfait, the flagship product from Vow’s Forged brand. (Photo: Business Wire)Introducing Quailia, an entirely new food carefully crafted from a subspecies of the Japanese quail, available now in Singapore. For the first time in history, Quailia signifies a new frontier in meat innovation and can only be experienced in Forged Parfait, the flagship product from Vow’s Forged brand. (Photo: Business Wire)SINGAPORE--(BUSINESS WIRE)--Today Vow (https://www.eatvow.com/), the pioneering food company enabled by cultured meat technology, proudly unveiled Quailia: an entirely new food carefully crafted from a subspecies of the Japanese quail, available now in Singapore. For the first time in history, Quailia signifies a new frontier in meat innovation and can only be experienced in Forged Parfait, the flagship product from Vow’s Forged brand
Australian cultivated meat firm Vow and the Icelandic biotech company ORF Genetics recently held what they claim was Europe’s first official cultivated meat tasting featuring gourmet dishes crafted with Vow’s cultivated quail. The pioneering event took place on the 12th of February. Among the attendees was Katrín Jakobsdóttir, the Prime Minister and acting Minister of Food, Fisheries and Agriculture of Iceland, who, according to the announcement, tasted cultivated meat for the first time. Why Iceland?