Doug McMaster is a Michelin-starred chef dedicated to becoming the world’s first zero-waste chef. His innovative approach to cooking and sustainability has positioned him as a leading figure in the culinary world.

Doug began his culinary journey at Winteringham Fields, a two-Michelin-starred restaurant, before honing his skills at ST. JOHN in London, which he credits as a pivotal experience in his career. Doug's quest for knowledge took him around the globe, where he staged at renowned establishments such as Heston’s The Fat Duck and the acclaimed Noma in Copenhagen.

Doug launched the pop-up restaurant Wasted in Sydney and Melbourne, where he tested his zero-waste concept by transforming food that would otherwise be discarded into fine dining experiences. This venture laid the groundwork for his ambitious goal of creating a fully zero-waste restaurant, which he realised with the opening of Silo in Brighton. Here, he implemented practices such as package-free produce delivery and on-site flour milling, successfully achieving his zero-waste objective.

Doug's commitment to sustainability and innovation has earned him numerous accolades, including the 'BBC Young Chef of the Year Award' and 'Britain’s Most Innovative Chef' at the Young British Foodie awards. Silo has also received recognition as 'Britain’s Most Ethical Restaurant' and 'Most Innovative Restaurant' at various prestigious awards.

Now based in London, Doug continues to push the boundaries of culinary practices, inspiring a new generation of chefs to embrace sustainability in their kitchens. His journey reflects a profound dedication to redefining the relationship between food and waste, making his perspective essential for anyone interested in designing and implementing sustainable food practices.