David Zilber

David Zilber is a professional chef, fermenter, food scientist, and author hailing from Toronto, Canada.

He has worked in some of the world’s top kitchens since 2004, most notably serving as the director of the world renowned Fermentation Lab at Restaurant Noma, where he employed fungi and bacteria to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times bestseller, The Noma Guide to Fermentation. Through his passion for the sciences and the arts, he has become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation. His love of sharing knowledge has led him to teach and lecture at the likes of Harvard, Cambridge, and Stanford, and the University for Gastronomic Sciences. He currently works in Copenhagen as a food scientist within Novonesis on the frontiers of flavour and innovation, employing the help of microbes to build a more just and sustainable food system for all.