Ryan Walker

Ryan began his fermentation adventure at a young age in the Isan region of Thailand alongside his mother, after a stint working in kitchens in Australia he returned home to the UK, becoming a head chef at age 20, the same year he received a scholarship to Noma’s Mad Academy in Copenhagen, to study environment and sustainability in food and agriculture. Presently,  Ryan is leading both the Fermentation program and research and development at Silo, and is a prominent figure in food waste utilisation and upcycling through the application of fermentation.