Would you believe it - today’s guest is an actual scientist! As in Ph.D. from Oxford in Materials Science scientist who happens to also be a world expert in fermentation and uses his scientific powers to help chefs and bars make food more delicious, in thoughtful, sustainable ways.
I first heard about Dr. Johnny
because of the work he does with Doug McMaster
at zero-waste restaurant Silo
and with Mr Lyan
at his cocktail bars and restaurant Cub
here in London where Johnny heads up the fermentation cave. Yes, a real below-ground bunker dedicated to fermenting things.
Despite only working in the food world for the last 6 years, Johnny has done so much - from fermenting butter at the Nordic Food Lab in Copenhagen to making ramen noodles in Switzerland, to co-founding MOLD magazine
which explores the intersection of food and design, focusing on how we’re going to create a sustainable global food system that can feed 10 billion people by 2050.
So yes, Johnny is a very cool, fascinating guy who cares a lot about food and creating a better, more sustainable food system.
We chat about Johnny’s career so far, some of the interesting, wacky projects he’s worked on, what set him on the path to directing his work more around sustainability, and some ideas on what the future of food and restaurants could look like…