World-famous restaurant Noma is getting a new head of their fermentation lab. After four years as director of the fermentation lab, David Zilber is stepping away and will be replaced by Jason White.
White most recently was head of the food research lab at Audrey restaurant in Nashville. A native of Albuquerque, New Mexico, White began a career as a fermentation consultant for restaurants and distilleries in Texas. He worked for two years at Noma before returning to the U.S. last year.
Zilber has helped to define modern fermentation. A creative with a love of science and arts, he’s become a mentor for a new wave of fermentation cooks and enthusiasts. In 2018, he co-authored the book “The Noma Guide to Fermentation” with Noma founder and director Rene Redzepi.