David Zilber

David Zilber is a chef, food scientist, author, and fermentation specialist from Toronto, Canada. Since 2004, he has worked in some of the world’s leading kitchens, most notably as Director of the Fermentation Lab at Restaurant Noma, where he helped develop and apply fermentation techniques that became an integral part of the restaurant’s approach to flavour and ingredient development.

During his time at Noma, David co-authored The Noma Guide to Fermentation, a New York Times bestselling book that has become a widely referenced resource for chefs, researchers, and food enthusiasts around the world. His work sits at the intersection of culinary arts and science, and he has become a prominent voice in communicating the role of microbiology, fermentation, and innovation in food systems.

David has lectured and taught at institutions including Harvard, Cambridge, Stanford, and the University of Gastronomic Sciences. Today, he is based in Copenhagen, where he works as a food scientist at Novonesis, exploring how microbes can help shape the future of flavour, food production, and sustainability.

At The Lobby, David brings a perspective that spans fine dining, scientific research, publishing, and industrial innovation. His experience translating complex scientific concepts into practical applications – and his work at the forefront of food technology and fermentation – makes him a particularly compelling speaker for anyone interested in how science, creativity, and sustainability intersect to drive new ideas and industries forward.