Doug McMaster

Douglas McMaster is a chef, author, and founder of Silo, recognized as the world's first zero-waste restaurant. McMaster began his culinary career at Winteringham Fields, a two-Michelin-star restaurant in northern England, before moving to London to work at St. John, which became a foundational experience. He continued his professional development with positions at The Fat Duck and Noma, gaining experience in some of the most influential kitchens in the world. McMaster received early recognition, winning the BBC Young Chef of the Year Award and Britain's Most Innovative Chef at the inaugural Young British Foodie awards.

A pivotal moment in McMaster's career occurred during his time in Australia, where he worked with artist and zero-waste advocate Joost Bakker. Inspired by Bakker's challenge to operate a kitchen without a bin, McMaster launched "Wasted," a pop-up in Sydney and Melbourne that explored zero-waste fine dining. He later returned to the United Kingdom and opened Silo, where produce is delivered package-free, everything is made from scratch, and food scraps are transformed through fermentation. Silo has become an international reference point for circular gastronomy, operating on what McMaster describes as a pre-industrial food system. While fine restaurants often waste 50 percent of their food, Silo initially wasted 20 percent and, after years of refinement, now wastes less than 1 percent.

Silo has received multiple accolades, including awards for Britain's Most Ethical Restaurant and Britain's Most Innovative Restaurant at the Craft Guild of Chefs Awards. After relocating to East London, Silo earned a Michelin Green Star for its commitment to sustainability. McMaster and Silo have also been recognized by The World's 50 Best Restaurants for their influence on the future of gastronomy. Through Silo Systems, McMaster extends his zero-waste philosophy to broader food systems, consulting on projects such as Baldío in Mexico City.

In addition to his work as a chef, McMaster is an author and public speaker. He wrote "The Zero Waste Blueprint," which was shortlisted for the Guild of Food Writers Award, and has presented a TED Talk titled "Waste Is A Failure Of The Imagination." McMaster also runs an online Zero Waste Cooking School, focusing on sustainable culinary practices. He launched Flux Fermentation Factory, a venture dedicated to Koji fermentation, flavor development, and circular food innovation, supplying chefs with resources to transform food waste into new products. McMaster was named to the TIME 100 Climate list for his leadership in sustainable food systems and climate action.