THE UNSEEN ARCHITECT: JASON WHITE
3-min read
In modern gastronomy, some figures transcend culinary prowess to profoundly impact the very philosophy of food. Jason White is unequivocally one such maestro. From his roots as a chef to becoming globally recognised in fermentation and foraging, his journey truly highlights relentless curiosity and innovative spirit.
Not your typical chef.
Initially trained in traditional culinary arts, Jason made a pivotal shift to specialise in the intricate world of fermentation. His reputation as an innovator and scientist in microorganisms rapidly grew. His most significant tenure includes two stints at the three-Michelin-star restaurant Noma, culminating as Director of Fermentation for the Noma Fermentation Lab in Copenhagen from 2017 to 2022. This period at Noma, repeatedly crowned the World's Best Restaurant, was instrumental in solidifying his expertise and influence. Beyond Noma, he developed fermented and distilled products for Still Austin Whiskey Company. Most recently in April 2024, he undertook a one-month residency with the award-winning local craft brewery Yardley Brothers, exploring novel fermentation processes across beer and food. His work has not gone unnoticed, with Wallpaper Magazine naming him one of their 300 “Creative Americans to Watch” in August 2023.
At the core of Jason White's pioneering work is a deep-seated passion for the intersectionality of science and food. He is driven by the potential benefits that microorganisms can offer society, viewing them not just as tools, but as partners in innovation. People in the industry would describe him as always questioning, always dreaming up the impossible, never short of ideas, and a true team player. His global tour, working with producers and governments in diverse locations like Egypt, UAE, Thailand, India, and Malta, highlights a profound belief in understanding local terroir and the cultural narratives embedded within ingredients and traditional practices. He derives immense satisfaction from undertaking research and cross-applying fermentation practices across different culinary domains, whether in beverages or food.
Though distant from his hometown, Somma cultivates a deep connection between ingredients, craft, and dining, finding a kindred spirit in Jason. His work deeply aligns with our philosophy. He champions elevating humble ingredients through fermentation, mirroring our "Cucina Povera" approach and commitment to unexpected richness. His fusion of science and culinary artistry, exemplified by dishes like "egg white garum", reflects our creative expression. Jason's focus on foraging and fermentation also underscores our dedication to sustainability and interconnectedness.
All Photo Credits to Jason White
Jason White is more than a chef or a scientist; he is a visionary who continually redefines the possibilities of food. His philosophy and remarkable track record serve as a powerful inspiration for Somma, guiding our own pursuit of culinary excellence and our commitment to genuine, thoughtful gastronomy.
We were thrilled to welcome Jason White in our very own R&D space, Somma Labs, for his ten-day visit together with the ecosystem of Belimbing, Odette and Somma. It was truly an unparalleled opportunity to learn from a true pioneer at the intersection of science and gastronomy, as he shares his beliefs that fermentation extends outside of just increasing flavours - but it could impact the way the world works.
Thank you, Jason.