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Panel: Fermentation Solutions: Creating Protein of the Future

David Zilber, Arturo Elizondo & Irina Gerry

David Zilber is a professional chef, fermenter, butcher, and photographer who hails from Toronto, Canada. He has worked in some of the world's top kitchens since 2004 and served as the director of the world renown Fermentation Lab at Restaurant Noma from 2016-2020, employing microbes to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times Bestseller, The Noma Guide to Fermentation. He has since become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation, currently working from Copenhagen as a food scientist striving to build a more sustainable food system for all.

Arturo is the founder and CEO of biotech food company, The EVERY Company, based in Silicon Valley. Prior to founding Every Co. in 2014, Arturo served under Supreme Court Justice Sonia Sotomayor and worked for the U.S. Department of Agriculture and Credit Suisse. He has been named to Forbes 30 Under 30, the 2019 Person of the Year by the National Hispanic Institute, and one of 10 Latinos who inspire the United States by BBC World News. Arturo hails from Laredo, Texas, and grew up living on both sides of the US-Mexico border. He holds a degree in Government & Comparative Politics from Harvard University.

Irina Gerry is a Chief Marketing Officer at Change Foods, a precision fermentation food tech startup, creating animal-free dairy products. Irina has over a decade of experience in consumer marketing space with global giants, Procter & Gamble and Danone, as well as business strategy and operations with Deloitte.

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