Announcing our new chef in residence!

So excited for the next iteration of our chef in residence program: Doug McMaster. He will join us for the 2026-2027 academic year and will be here in winter / spring 2027 collaborating with our lab.

Douglas McMaster 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.