The self-taught specialist in the breakdown of food by micro-organisms is as much at home in the lab as the kitchen
Chef David Zilber reads books about the makeup of genetic material during staff meal. He calls quantum physics his jam, and is a self-taught specialist in the chemical breakdown of food substances by micro-organisms.
As the head of fermentation at Noma, Zilber, 33, coaxes new flavors out of jars whose contents are bubbling, rotting and pickling away to introduce at the cult-status Danish establishment (the restaurant was named best restaurant in the world four times, and was re-awarded two Michelin stars last week). Hints of a saffron kombucha he’s working with waft out of the hot chamber, infusing the fermentation lab with south Asian fragrances.
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