Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R&D. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including State Bird Provisions, Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group.
Ali has been featured on Forbes' and Zagat's 30 Under 30 lists, as a contributor to Popular Science, Eater, and WIRED, as a columnist for the San Francisco Chronicle, and as a guest expert on NPR, TEDx, TODAY, and Iron Chef America. His book, Ingredient: Unveiling the Essential Elements of Food, won the IACP award for Best Reference Book. Ali is also a judge on the Netflix cooking competition series Snack VS Chef.