I'm currently building the GTM Engineering team at Tractian - Manufacturing AI copilot, Forbes 50 AI company, $200M+ raised from GC and Sapphire. I was a board member / investor of the company before joining full time. Unbelievable team and a product that is second to none in the market.

Before this, I was a Partner at N47, $2B VC early stage fund, investing in GTM tech + vertical AI. I cut my teeth at Tumblr, Merrill Lynch earlier in my career. I went to Berkeley, grew up in Hong Kong, and live in the SF Bay Area.

My daily fuel is Osmanthus Oolong tea and Nitric Oxide. The canto dinner spot with the best price/performance ratio right now is Porridge and Things in Millbrae.

Richard on a panel, mid-conversation with two other speakers on stage

GTM Eng Handbook

where's the leverage point in your GTM engine right now?


  1. 01

    What GTM Engineering actually is

    Where it sits between sales, RevOps, and product — and why it's not just "sales tooling."

  2. 02

    Hiring the first GTM engineer

    The profile that works: builder first, seller second, allergic to busywork.

  3. 03

    The tooling stack

    What we've built in-house vs. bought, and where the line moves as the team grows.

  4. 04

    Instrumenting the sales motion

    Turning rep workflows into data — pipeline signals, call intelligence, and what we actually act on.

  5. 05

    Where GTM Eng ends and RevOps begins

    Drawing the line before it draws itself the hard way.

— more chapters added as they're written.

canto dinner club

a running list of the best plates at credible spots.

Richard's Own Kitchen
  • Salt baked chicken
  • Tossed shrimp with silky scrambled eggs

DM me if you want to be on the waitlist

Porridge & Things
  • Millbrae
  • Must try: Fish head claypot
  • SF Chinatown
  • Must try: Fried Stuff Bean Curd
  • Bernal Heights
  • Must try: Roast Duck + Fish Sauce Chicken Wings
  • Hong Kong
  • Must try: Pork Vegetable Wontons
  • Hong Kong
  • Must try: Sweet and Sour Pork
  • Hong Kong
  • Pretty much everything...best elevated cantonese dishes in the world