In this episode of Fugitive Chefs, we sit down with Ioakeim Goulidis, Head of R&D at Muri Drinks(https://muri-drinks.com/), a Copenhagen-based pioneer of complex, non-alcoholic fermented beverages.

From growing up in Greece with a passion for food, to studying food science, to working in the legendary Noma Fermentation Lab under David Zilber — his path is anything but linear.We dive into how he blends culinary craft with scientific precision, the magic (and madness) of scaling fermented drinks, and why Muri isn’t just a non-alcoholic brand — it’s a new way to experience flavor. You’ll also hear reflections on creative inspiration from music, the role of cultural roots in product design, and how Copenhagen continues to be a launchpad for radical food innovation.

Whether you're a chef, a food scientist, or just someone curious about what’s next in food and beverage, this episode is for you.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation.

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🎙️ Hosted by Furqan from the Fugitive Chefs Podcast

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🔗 Connect with Ioakeim Goulidis

Instagram: @ioakeim_goulidis

Chapters

00:00 Joachim's Journey into Food Science and Fermentation

07:26 Experiences in the Restaurant Industry

09:30 Fermentation and Cultural Connections

11:19 Working with David Zilber at Noma

16:10 Transition to Muri Drinks and Product Development

17:58 Balancing Speed and Detail in Culinary Arts

20:12 The Journey of Moody Drinks

21:24 Upscaling Recipes: Challenges and Learning

22:52 Craftsmanship vs. Scalability in Beverage Production

26:32 The Creative Process Behind New Flavors

30:11 The Philosophy of Non-Alcoholic Drinks

32:06 The Growing Non-Alcoholic Beverage Market

33:47 Exploring Cultural Roots and Personal Growth

40:30 Excitement for Future Projects and Growth

41:56 Copenhagen: A Fertile Ground for Culinary Innovation

44:25 Exploring Diverse Paths in the Food Industry