A chef with a PhD - on a mission to unlock the secret science of deliciousness, fermentation and sustainability for everyone

Seen talking recently about microbes, food science and the future of food on places like the BBC, the FT, Bloomberg, CNN, WIRED and Channel 4’s Food Unwrapped,



Cutting Edge Deliciousness

I am a thought-leader guiding conversations and action around how we will feed the world of the future in a more delicious, equitable + ecologically-friendly way.

My work focuses on food, food science, fermentation, design + creative frameworks, and sustainability.


I give talks/workshops at places like the V&A, UAL, Festival Atlantico and TechFest CPH.

My work and I have been featured on the BBC, the FT, Bloomberg, CNN, and Channel 4’s Food Unwrapped.


I work with the very best restaurants, bars and brands in the world to develop products and business concepts, and serve as a brand ambassador.


I have led pioneering research into turning waste into tasty things to eat and drink via my work with the Mr Lyan’s Cub Cave and Doug McMaster’s Silo, the world’s first zero-waste restaurnt.

In 2021, I founded WinWin Food Labs to use fermentation to find alternatives to unsustainable, unethical ingredients.


If you want my brain or face—or even both!—involved in something you’re working on then get in touch via email.

A scientist who cooks

Having earned my PhD in Materials Science from the University of Oxford, I took a modest leap of faith by leaving academia to work in kitchens. It has taken me to kitchens, farms, food labs and homes in every corner of the globe.

A cook who uses science

My clients and collaborators have included the very best restaurants, bars and brands in the world. Including, the Nordic Food Lab (the lab founded by Noma); Mirazur (3* Michelin, #1 World’s 50 Best 2019), Dandelyan (#1, World’s 50 Best Bars 2018), and Silo (the world’s first zero-waste restaurant).

I help them use science to understand flavour and unlock deliciousness.

A leading voice on the future of food

I became the go-to expert for many of the world’s Michelin-starred restaurants when they wanted to learn how to use fermentation to create and amplify sustainability through deliciousness.

Via my work with the food and design platform MOLD—I co-founded their print magazine—I became a trusted voice on how what we grow and eat can change the health of the planet

Where in the world am I? (And what am I doing there?)

The best place to keep up with me is Instagram.