Deliciousness, Broken Down
Dissecting the nourishing and functional qualities of food to unleash its full potential
co-founder, Pilot R+D
Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. 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 Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. His book, Ingredient: Unveiling the Essential Elements of Food, won the 2017 IACP award for Best Reference Book.
Founder and Director, Accessible Science
Dr. Hoby Wedler has been blind since birth. He earned a Ph.D. in chemistry at the University of California, Davis. He is the founder and director of Accessible Science, a California 501(c)(3) non-profit organization, and he is a food and beverage sensory expert. Hoby found his passion for food and drink and how they relate to the senses when he began hosting truly blind wine and beer experiences in 2011. Hoby's career currently focuses on sensory design.
In 2012, Hoby was honored at the White House by President Barack Obama as one of his Champions of Change for enhancing educational and employment opportunities for Americans with disabilities.
In 2016, Hoby was recognized by Forbes Magazine as one of Forbes’ 30 under 30 in the food and drink category.
Hoby recently co-founded Senspoint LLC, a sensory advising and education company. At Senspoint, we partner with clients around the world in the food, beverage, sales & marketing and design industries to give them the sensory insight they need to succeed. Senspoint also focuses on sensory ideation to enhance our clients' marketing and design processes.