David Zilber

David Zilber is a professional chef, fermenter, photographer, and author hailing from Toronto Canada. He is also a judge on Season 10 of Top Chef Canada.

He has worked in some of the world's top kitchens since 2004, most notably serving as the director of the world renown Fermentation Lab at Restaurant Noma from 2016-2020, employing fungi and bacteria to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times bestseller, The Noma Guide to Fermentation, and through his passion for the sciences and the arts, became a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation.

His joy for sharing knowledge has led him to teach and lecture at the likes of Harvard, Cambridge, and the University of Gastronomic Sciences.

He currently works from Copenhagen as a food scientist on the frontiers of flavour and innovation, employing the help of microbes to build a more just and sustainable food system for all.

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