What happens when a fermentation scientist with a PhD from Oxford gets stopped at the airport for carrying mysterious powders? In this episode of the Fugitive Chefs Podcast, Dr. Johnny Drain takes us on a wild, brilliant, and deeply inspiring journey through the world of food innovation.

From nearly getting arrested due to his Instagram bio ("Walter White of Fermentation") to reimagining chocolate without using cocoa, Johnny shares the unexpected stories behind his work with Noma, the Nordic Food Lab, Win-Win Chocolate, and restaurants across the globe.

We talk about:

• Why he pursued a PhD to become a comedian

• The moment potatoes smelled like hot chocolate

• Fermentation’s role in the future of food systems

• Bridging science and fine dining

• Sustainability, storytelling, and circular food design

Whether you're a chef, food nerd, or just fermentation-curious, this episode will make you rethink what’s possible with microbes, molecules, and the meals we eat.

🔗 Connect with Dr. Johnny Drain
Website: https://drjohnnydrain.com/

Instagram: @johnnydrain

Pre-buy Johnny´s upcoming book: https://linktr.ee/DrJohnnyDrain

🎙️ Hosted by Furqan from the Fugitive Chefs Podcast

Furqan`s Personal Insta : https://bit.ly/4dtiyTv

Podcast Instagram : https://bit.ly/43ndATO

Spotify : https://spoti.fi/3F6j25A

Apple Podcasts : https://apple.co/43vBtbT

Follow for more episodes with culinary misfits, rebels, and thinkers.

Chapters

00:00 Introduction to Culinary Journeys

02:02 Early Connections to Food

04:43 The Diverse Paths to Culinary Careers

07:51 Defining a Unique Culinary Identity

10:57 The Intersection of Science and Food

13:41 The Role of Fermentation in Culinary Innovation

16:35 Experiences at the Nordic Food Lab

19:43 Bridging the Gap Between Science and Culinary Arts

22:37 Cultural Influences on Culinary Innovation

29:53 The Pressure of Michelin Star Expectations

37:18 Innovations in Chocolate Production

45:37 The Future of Food Systems

49:03 Adventures in Fermentation: A Memoir

52:38 Advice for Aspiring Food Innovators

Sound Bites

"I had a certain aptitude for it."

"I want the world to have more cocoa."

"Ask for help, ask questions."