With many years of experience as the head chef of fine dining restaurants, Dani had long been interested in the potential of Kombucha. Having built an entire career centred around the search for flavour, he knew the fermentation process could dramatically impact the drink’s structure, flavour profile and acidity, making it a natural partner to food. His network of restaurant contacts, entrepreneurship and his own research, are now paving the way to a new category of haute kombuchas.