CPHFW Creative Hub and Dazed Club presents
For the SS26 edition, CPHFW Creative Hub will host Dazed's Club and their "How I Became" talk series, spotlighting the creative journeys of some of the most innovative minds working across the arts today.
Want to know how to carve your own path in the future of food?
Join Chef, Fermenter, Food Scientist, and bestselling author of The Noma Guide to Fermentation David Zilber to learn about going from flunking school to being head of fermentation at the infamous Noma. Hosted by Dazed Club’s Creative Director Jack Sunnucks, find out what about the changing face of food and ferments.
The CPHFW Creative Hub is a vibrant space for discovering innovation in fashion through immersive installations and interactive experiences. Taking place on August 6–7, the Hub will feature daytime programming including talks, screenings, workshops, and thoughtfully designed spaces to explore, learn from, and be inspired by. Come connect with leading voices shaping the future of fashion and culture, a celebration of creativity, community, and what’s next for the industry.
Jack Sunnucks
Jack is the Creative Director of Dazed Club, Dazed’s community of 15,000 next-generation creatives. As part of this, he hosts the How I Became talk series, with past guests including Jawara Alleyne, Anna Meacham and Katie Grand. A Writer and Film Maker, other projects include co-directing a short documentary on the designers Vaquera premiering on Nowness. He was previously Global Editorial Director of i-D.
David Zilber
David Zilber is a professional chef, fermenter, food scientist, and author hailing from Toronto, Canada. He has worked in some of the world's top kitchens since 2004, most notably serving as the director of the world renowned Fermentation Lab at Restaurant Noma, where he employed fungi and bacteria to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times bestseller, The Noma Guide to Fermentation. Through his passion for the sciences and the arts, he has become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation. His love of sharing knowledge has led him to teach and lecture at the likes of Harvard, Cambridge, and Stanford, and the University for Gastronomic Sciences. He currently works in Copenhagen as a food scientist on the frontiers of flavour and innovation, employing the help of microbes to build a more just and sustainable food system for all.
