David Zilber is a renowned chef, fermentation expert, and author. He is best known for his work at Noma, a highly acclaimed restaurant in Copenhagen, Denmark. Zilber joined Noma in 2014 and served as the head of the restaurant’s fermentation lab.
At Noma, Zilber collaborated closely with chef René Redzepi to develop innovative techniques and flavours using fermentation. He played a pivotal role in expanding the restaurant’s fermentation program, experimenting with various ingredients and fermentation processes to create unique and diverse flavours. Zilber’s contributions helped elevate Noma’s cuisine and solidify its reputation as a leader in the culinary world.
In 2018, Zilber co-authored the book “The Noma Guide to Fermentation” with René Redzepi. This comprehensive guide explores the art and science of fermentation, providing detailed instructions and recipes for fermenting a wide range of ingredients. The book offers insights into Noma’s fermentation practices and showcases how fermentation can be used to enhance flavours and create new culinary experiences.
David Zilber’s expertise and passion for fermentation have made him a prominent figure in the culinary world. His work has inspired chefs and food enthusiasts alike to explore the transformative power of fermentation and experiment with new flavours and techniques in their own kitchens.
You can follow David Zilber on Instagram here
David is a contributor to our Sourdough School online courses, here on our BALM Podcast in conversation with Vanessa Kimbell.
