Vayu Maini Rekdal, PhD

Miller Institute Fellow, University of California, Berkeley

Dr. Vayu Maini Rekdal is a scientist, chef, educator and a current Miller Institute Fellow at University of California, Berkeley.

Vayu fell in love with cooking at a young age in his multicultural home in Stockholm, Sweden. He first moved to the U.S to work in restaurants, but the flavors, textures, and sensations of the kitchen eventually led him to scientific research. His journey in both cooking and science has brought him to restaurants and laboratories around the world. He recently earned his PhD in biochemistry from Harvard University, where he studied how bacteria living in the human gut digest food and medicine. Vayu’s current research explores how we harness microorganisms to sustainably produce delicious and nutritious foods.

In addition to pushing the boundaries of knowledge in the laboratory, Vayu loves sharing his passion for cooking and science with the public. He is the founder of the Young Chefs Program, which teaches scientific methods and concepts through the language of food.

Dr. Vayu Maini Rekdal is a scientist, chef, educator and a current Miller Institute Fellow at University of California, Berkeley.

Vayu fell in love with cooking at a young age in his multicultural home in Stockholm, Sweden. He first moved to the U.S to work in restaurants, but the flavors, textures, and sensations of the kitchen eventually led him to scientific research. His journey in both cooking and science has brought him to restaurants and laboratories around the world. He recently earned his PhD in biochemistry from Harvard University, where he studied how bacteria living in the human gut digest food and medicine. Vayu’s current research explores how we harness microorganisms to sustainably produce delicious and nutritious foods.

In addition to pushing the boundaries of knowledge in the laboratory, Vayu loves sharing his passion for cooking and science with the public. He is the founder of the Young Chefs Program, which teaches scientific methods and concepts through the language of food.

Website
vayumainirekdal.com
Lectures