Our chef in residence program fuses the rigor of science with the artistry of the kitchen - where scientists and chefs push the boundaries of what food can be, helping build a more sustainable, inventive food system
Solving food system challenges will not only necessitate development of new technologies, but also creation of new frameworks for sharing and inspiring change. This program invites chefs to join the Hill-Maini Lab for a defined period to inspire culinary creativity, advance scientific discovery, and develop innovative solutions for a more sustainable food system through the fusion of gastronomy, science, and interdisciplinary collaborations.
The resident collaborates on culinary and scientific R&D projects focused on fermentation and food innovation. The program offers hands-on experience with cutting-edge fermentation techniques, the opportunity to co-develop new dishes and prototype products with industry partners and other artists, and the chance to build connections across Stanford and the Bay Area through workshops, collaborations, and public events. More information can be found here.
2026-2027 Residence: SILO
We are so excited to host Douglas McMaster, coming to us from Silo, the world’s first zero-waste restaurant. He joins Stanford as the Chef in Residence for the 2026-27 school year, hosted by the Hill-Maini Lab and made possible by generous support and collaboration from the Stanford Doerr School of Sustainability, Stanford Residential Dining & Enterprises, Stanford Department of Bioengineering, Stanford Arts, and San-J.
After early working years shaped by French fine dining, in 2014, McMaster returned home to the United Kingdom and opened Silo: the world’s first zero-waste restaurant. With produce delivered package-free, everything made from scratch, and food scraps transformed through fermentation, Silo became an international reference point for circular gastronomy.
In addition to his work as a chef and climate leader, Douglas also shares his ideas on food systems, waste, creativity and regeneration through talks, interviews and on international stages.
Doug McMaster will be here in winter / spring 2027 collaborating with our lab.
2025-2026 Residence: Mugaritz
Our first chef in residence program invited Mugaritz to campus for three weeks in the fall, three weeks in the spring, to collaborate and learn. Ramón Perisé Moré was hosted through a partnership between Stanford’s Doerr School of Sustainability Visiting Artist Program and The Office of the Vice President for the Arts.
“What began as a culinary residency became an interdisciplinary space for research, dialogue, experimentation, and creation. The experience expanded far beyond the kitchen—connecting science, fermentation, art, storytelling and community through food.”
Ramón Perisé Moré, Head of Creativity, Mugaritz
1000
By the numbers
participants engaged across Stanford, industry, and the broader Bay Area community.
5
Food products designed, including a new dish based on fungal fermentation on Mugaritz Menu
6+
events & outreach programs hosted for the Stanford community and the public
20
News features in leading media outlets, including BBC, El Pais
Featured outputs
Flavor of the residence
New seasoning developed in partnership with San-J International, made from fungal fermentation of byproducts
Fermented Speakeasy
Pop-up hosted in a secret location on Stanford campus, inspired by filamentous fungi & fermentation. 11 new dishes with 3 drink pairings, served omakase-style
Media coverage
Key activities and outputs of the program highlighted in major news outlets and scientific periodicals
Fungal Futures Zine
Self-published creative zine, developed in partnership with students and community members - printed in 500+ copies and distributed to chefs, academics, and the public
Fermentation festival
Public event with 500+ participants, hosted at the Stanford Farm to celebrate fungi, fermentation, and food - from lab to plate
Interested in supporting our residency program? Contact us.