Caitlin Koether brings her renowned expertise in food preservation and fermentation to the table. With over 17 years of global culinary experience, Caitlin has established and managed both fermentation programs and restaurants at esteemed restaurants such as Bar Tartine in San Francisco and Relae in Copenhagen. Currently based in Melbourne, Caitlin utilises her extensive knowledge as Head of Fermentation for The Mulberry group in exploring flavour while interweaving waste management and sustainability through thoughtful and innovative menus.