David Zilber
David Zilber is a professional chef, fermenter, photographer, and author of The Noma Guide to Fermentation, hailing from Toronto, Canada.
Notably, he served as the director of the world-renowned Fermentation Lab at Restaurant Noma. He has become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation, and currently works as a food scientist on the frontiers of flavour and innovation, employing the help of microbes to build a more just and sustainable food system for all.
