David Zilber
I am a professional chef, fermenter, butcher, photographer, and author from Toronto, Canada. I have worked in some of the best kitchens in the world since 2004. I served as the director of the Fermentation Lab at Noma Restaurant from 2016 to 2020, where I used microbes to transform food into ingredients never before imagined. While there, I authored the New York Times best-selling cookbook, The Noma Guide to Fermentation. Through my passion for both science and the arts, people have come to see me as a voice for scientific communication for a new generation of chefs and food and fermentation enthusiasts.
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David Zilber Books
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