Spreading the Spores: From the First Chef-in-Residence to the Next

Ramón Perisé (Mugaritz) X Douglas McMaster (SILO) X Hill-Maini Lab (Stanford Bioengineering)
Chef-in-Residence Program 2026-2027

Join us in welcoming the new chef-in-residence for the 2026-2027 academic year, Douglas McMaster from SILO (London), the world’s first zero-waste restaurant. We’ll pass the torch (or should we say spores?) from Ramón Perisé of Mugaritz, our inaugural chef-in-residence, and celebrate with fermented food, music, and a chance to meet both of the chefs.

Thursday, October 15, 2026
5:00-7:30pm

5:00-5:30pm Welcome

5:30-6:00pm Meet with the next Chef-in-Residence at Stanford

6:00-7:30pm Enjoy food and music at the Farm

Location:
O'Donohue Family Stanford Educational Farm
555 Fremont Rd, Stanford, CA 94305
Parking located at the Searsville Lot

RSVP

Open to the public

Douglas McMaster is the chef and founder of 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. Douglas later expanded this work, applying the principles behind Silo to wider food systems and helping to bring zero-waste projects such as Baldío in Mexico City to life. In 2024, he launched Flux Fermentation Factory, a venture dedicated to Koji fermentation, flavour development and circular food innovation.

Douglas is also an author, presenter, and public speaker, sharing his ideas on food systems, waste, creativity and regeneration through talks, interviews and international stages, including TEDx. Awards include BBC Young Chef of the Year, Britain’s Most Innovative Chef, and a Michelin Green Star for Silo. Douglas McMaster was also named one of TIME’s Most Influential Climate Leaders in Business.

The Chef-in-Residence Program is 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.

For accessibility considerations, please contact Edi Dai at [email protected] at least one week in advance.