David Zilber is a professional chef, fermenter, butcher and photographer who hails from Toronto Canada. He has worked in some of the world’s top kitchens since 2004. He served as the director of the world renown Fermentation Lab at Restaurant Noma from 2016-2020, using microbes to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times Bestseller, ‘The Noma Guide to Fermentation‘ and through his passion for the sciences and the arts, has become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation.
David’s joy for sharing knowledge has led him to teach and lecture at the likes of Harvard, Cambridge and the University of Gastronomic Sciences.
He currently works from Copenhagen as a consultant and food scientist striving to build a more sustainable food system with the help of fungi and bacteria as he treks ever onward on the frontiers of flavour and innovation.
You can follow David Zilber on Instagram here