David Zilber, a luminary in the culinary world, brings a kaleidoscope of talents to the table. From Toronto, Canada, Zilber's journey as a professional chef, fermenter, butcher, photographer, and author has been a remarkable odyssey since 2004.

Zilber's rise saw him grace the kitchens of some of the world's top culinary establishments. Notably, he served as the visionary director of the Fermentation Lab at Restaurant Noma from 2016 to 2020. There, he orchestrated a symphony of microbes, transforming ordinary foodstuffs into extraordinary ingredients, pushing the boundaries of culinary innovation. His groundbreaking work culminated in the New York Times Bestselling cookbook, "The Noma Guide to Fermentation," establishing him as a pioneering force in the realm of gastronomy.

Chef, Food & Beverage, Nutrition, Lifestyle Authors, Literary, Cookbook & Culinary Authors, Health,