Chris Young

Chris Young is a professional chef, entrepreneur, and author. He is known for his work in modernist cuisine, a style of cooking that uses scientific techniques and equipment to create new and innovative dishes. In addition, he has a background in theoretical mathematics and biochemistry, which he has applied to his culinary work.

He began his culinary career in 2003, working at the Fat Duck, a three-Michelin-starred restaurant in Bray, England, under the supervision of chef Heston Blumenthal. After working at the Fat Duck, he joined Nathan Myhrvold's team to work on the cookbook "Modernist Cuisine: The Art and Science of Cooking."

In 2012, he co-founded ChefSteps, an innovative company that invented appliances and developed cooking methodologies for a post-industrial society, where he works as Chief Culinary Officer.

Chris Young is known for his work in modernist cuisine, a style of cooking that uses scientific techniques and equipment to create new and innovative dishes. He has also been instrumental in developing cooking methodologies and appliances used in modernist cuisine through his work with ChefSteps. Chris Young continues to be a leading expert in this field and is respected for his unique perspective and contributions to modernist cuisine.