David Zilber is a Canadian chef and artist hailing from Toronto, Ontario. Over the past 13 years he has worked his way through some of the best restaurants in Canada and the U.S. from coast to coast. In 2014 he made the leap overseas to begin working at the world renowned Restaurant Noma, (voted the world's best restaurant 4 times by Restaurant Magazine) where they quickly placed him at the helm of their research arm, as Sous Chef in the Fermentation Lab. The lab is responsible for the re-examination of centuries old techniques and microbial lineages as a means to coax out new flavours and products in previously undiscovered ways.
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