In this episode of Fugitive Chefs, Furqan sits down with Curro Polo, a former fine-dining chef who traded Michelin kitchens for microbes. From his early days at Mugaritz to brewing kombucha at Harvard, Curro unpacks a journey that spans hospitality, science, and the search for purpose.

They dive into his passion for fermentation, what led him to pursue a PhD, and how his current research is building predictive models for flavor. Along the way, they reflect on the power of mentorship, the limits of kitchen creativity, and why universities might be the new frontier for chefs looking to rethink food.

Curro also shares the story behind Lollipop Gatherings — his creative pop-up project blending food, art, and chaos.

This is an honest conversation about pivoting, staying curious, and letting go of titles to follow what truly excites you.

🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Curro Polo

Lollipop Gatherings : @lollipop.gatherings

Chapters

00:00 Curro's Journey into Food and Cooking

02:03 First Experiences in the Kitchen

06:57 Internship at Mugaritz: A New Perspective

13:40 Exploring Fermentation at Mugaritz

17:14 The Power of Collaboration in Culinary Arts

18:45 Navigating Career Transitions in the Culinary World

21:52 The Journey into Food Science and Education

24:12 Exploring the Unique Master’s Program in Food Science

26:15 From Culinary to Academia: The Harvard Experience

30:29 Researching Kombucha: Insights from the Lab

33:29 The Role of PhDs in Advancing Knowledge

38:22 The Role of Universities in Society

43:19 Lollipop Gatherings: A Creative Culinary Project

50:00 Curro's PhD Journey and Innovative Research

55:05 Advice for Aspiring Creatives and Chefs