Nathan Myhrvold

Founder, The Cooking Lab & Author, Modernist Cuisine

Nathan Myhrvold is founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine.  Myhrvold holds several degrees including a doctorate in theoretical and mathematical physics and master’s degrees in geophysics and space physics from Princeton University, a bachelor’s degree in mathematics from UCLA, and a culinary diploma from École de Cuisine La Varenne in France.  In 1999 he retired from his position as CTO at Microsoft and founded Intellectual Ventures where he is currently the CEO.  His latest project Modernist Bread: The Art and Science will be on-sale March 2017