David Zilber is a chef, fermentation specialist, and photographer who hails from Toronto, Canada. David has cooked from coast to coast across North America, and around the world for almost 20 years. He also spent 6 years working at Restaurant Noma, in Copenhagen from 2014 to 2020. There, he quickly joined the Fermentation Lab, where as its director from 2016 to 2020 he helped push Noma’s innovation forward in the worlds of both gastronomy and fermentation. In his time there, he co-authored The Noma Guide to Fermentation, a book that garnered global accolades and became a New York Times Bestselling cookbook.