Chef | Presenter | Founder or Owner @silolondon | Founder @zerowastecookingschool
Author ‘The Zero Waste Blueprint’
Douglas McMaster is on a mission to revolutionize the way the world thinks about food and waste. As the visionary founder behind Silo, the world’s first Zero Waste restaurant, he’s turning heads and changing minds with his dedication to sustainable gastronomy. What started as an ambitious experiment in Brighton has blossomed into an award-winning London-based eatery that redefines what it means to dine ethically. Douglas didn’t just stumble upon this path. His journey began at some of the world’s most prestigious restaurants, including St. John, The Fat Duck, and Noma. But it wasn’t until he met Joost Bakker, the pioneering artist and Zero Waste advocate, that his true calling became clear. Joost issued Doug a challenge: operate a restaurant without a bin. This bold idea sparked the creation of Silo, a place where waste is designed out of the system, not just minimized.
At Silo, everything is made from scratch on-site, using ingredients sourced directly from farmers. The restaurant adopts both modern and ancient techniques to create dishes that are pure, unprocessed, and respectful of the natural order. By eliminating waste at every stage, Silo not only serves delicious food but also proves that a sustainable business model is not only possible but profitable.
Douglas’ efforts haven’t gone unnoticed. Silo has earned a Green Michelin Star and been named Britain’s Most Sustainable Restaurant by Time Out, among other accolades. But Doug’s influence goes beyond the kitchen. His TED Talk, “Waste Is A Failure Of The Imagination,” has inspired audiences in over 20 countries, and he regularly speaks on topics like circular economies and regenerative agriculture.
As the founder of the Zero Waste Cooking School and author of The Zero Waste Blueprint, Doug continues to push the boundaries of culinary creativity while teaching others to reimagine their relationship with food. His passion and drive make him a true leader in the zero-waste movement, and through his work, he's not just feeding people—he’s feeding the future.
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