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David Zilber is a professional chef, fermentation expert, and photographer, who hails from Toronto, Canada. He has worked in some of the world's top kitchens since 2004 and served as the director of the world-renowned Fermentation Lab at Restaurant Noma from 2016-2020, employing microbes to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times Bestseller, The Noma Guide to Fermentation. He has since become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation, currently working from Copenhagen as a food scientist striving to build a more sustainable food system for all.