Dave Arnold

Dave Arnold (born 1971) is the Founder and President of the Museum of Food and Drink (MOFAD); the host of the radio show Cooking Issues; an owner of Booker and Dax, a food and drink research lab that operates a cocktail bar in New York; a food science writer and editor; the author of Liquid Intelligence: The Art & Science of the Perfect Cocktail; and an innovator in the field of culinary technology.

Dave Arnold was born in 1971. He earned his B.A. in Philosophy at Yale University and M.F.A. in Performance Sculpture from Columbia University’s School of the Arts. He worked as a paralegal, performance artist, and pizza deliveryman before he began experimenting with restaurant equipment. Arnold wrote contributing articles on food science and machinery for Food Arts magazine and caught the eye of then-editor Michael Batterberry, who became his mentor and introduced him to the food world of New York City.

In 2004, Arnold started working on plans for MOFAD, a museum to promote learning about the culture, history, science, commerce, and production of food and drink.

In 2005, Arnold was tapped to create and head the first-of-its-kind Culinary Technology department at the French Culinary Institute, now part of the International Culinary Center, in New York City. At the FCI, Arnold taught classes on food technology to culinary students and wrote about his experiments from home-style centrifuges to futuristic cocktails on his blog. Cooking Issues grew into a radio show, where listeners ask Dave questions about food science and technology, unusual ingredients and cooking techniques, culinary culture, and kitchen myths. The show is hosted by Heritage Radio Network, which broadcasts from the back of Roberta’s restaurant in Brooklyn, NY every Tuesday at noon.

In 2011, Arnold paired with Momofuku chef David Chang to form what began as an innovative cooking equipment supplier for restaurants and home cooks and morphed into a high-tech cocktail bar. Booker and Dax, named after Arnold’s two sons, consists of a food innovation laboratory in the Lower East Side and a popular bar attached to the Momofuku Ssäm Bar in the East Village.

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