Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine. The team’s latest work, Modernist Bread, was published in November 2017. The Modernist Cuisine Gallery, located in Las Vegas and New Orleans, is the first in the world to focus solely on food photography by a single artist.
A polymath, Myhrvold routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. While working as the chief technology officer of Microsoft, he took a leave of absence to attend culinary school at École de Cuisine La Varenne in France. After retiring from the company and recognizing a void in information available about sous vide and culinary science, Myhrvold assembled the Modernist Cuisine Team. Beyond the kitchen, Myhrvold is the CEO and founder of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, energy, bioterrorism, and more.