David Zilber

David Zilber is a professional chef, fermenter, food scientist, and author hailing from Toronto, Canada. Since 2004, he has worked in some of the world’s top kitchens, most notably serving as the director of the renowned Fermentation Lab at Restaurant Noma. At Noma, David employed fungi and bacteria to transform foodstuffs into bold new ingredients.

During his time at Noma, he authored the New York Times bestseller, “The Noma Guide to Fermentation.” Through his passion for the sciences and the arts, David 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 prestigious institutions such as Harvard, Cambridge, Stanford, and the University for Gastronomic Sciences.

Currently based in Copenhagen, David works as a food scientist on the frontiers of flavor and innovation. He employs the help of microbes to build a more just and sustainable food system for all.