Jeremy Umansky is a James Beard Award-nominated chef, mycologist and fermentation expert renowned for his innovative use of koji mold in modern cuisine. As co-owner and co-chef of Larder Delicatessen and Bakery in Cleveland, Ohio, he reimagines traditional Eastern European dishes by incorporating foraged and fermented ingredients. Umansky co-authored "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation," a seminal work on the subject. His pioneering culinary techniques and dedication to sustainability have earned him recognition as a leading figure in the gastronomic community.​
Photo by Burklehagen Photography
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