I'm a professional chef, fermenter, butcher, photographer and author who hails from Toronto Canada. I've worked in some of the world's top kitchens since 2004. Serving as the director of the Fermentation Lab at Restaurant Noma from 2016-2020, where I employed microbes to transform foodstuffs into never before imagined ingredients. In my time there, I authored the New York Times Bestselling cookbook, The Noma Guide to Fermentation. Through my passion for both the sciences and the arts, people have come to view me as a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation.

My joy for sharing knowledge has led me to teach and lecture at the likes of Harvard, Cambridge, and the University of Gastronomic Sciences. In addition to authoring two new books on food, science and the art of fermentation for Penguin Random House, I also work from Copenhagen as a food scientist striving to build a more sustainable food system with the help of fungi and bacteria, trekking ever onward on the frontiers of flavour and innovation.