From Line Cook to Liquid Alchemist | Ioakeim Goulidis on Building Flavor Beyond Alcohol

In this episode of Fugitive Chefs, we sit down with Ioakeim Goulidis, Head of R&D at Muri Drinks(https://muri-drinks.com/), a Copenhagen-based pioneer of complex, non-alcoholic fermented beverages. From growing up in Greece with a passion for food, to studying food science, to working in the legendary Noma Fermentation Lab under David Zilber — his path is anything but linear.We dive into how he blends culinary craft with scientific precision, the magic (and madness) of scaling fermented drinks, and why Muri isn’t just a non-alcoholic brand — it’s a new way to experience flavor. You’ll also hear reflections on creative inspiration from music, the role of cultural roots in product design, and how Copenhagen continues to be a launchpad for radical food innovation.Whether you're a chef, a food scientist, or just someone curious about what’s next in food and beverage, this episode is for you.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Ioakeim GoulidisInstagram: @ioakeim_goulidisChapters00:00 Joachim's Journey into Food Science and Fermentation07:26 Experiences in the Restaurant Industry09:30 Fermentation and Cultural Connections11:19 Working with David Zilber at Noma16:10 Transition to Muri Drinks and Product Development17:58 Balancing Speed and Detail in Culinary Arts20:12 The Journey of Moody Drinks21:24 Upscaling Recipes: Challenges and Learning22:52 Craftsmanship vs. Scalability in Beverage Production26:32 The Creative Process Behind New Flavors30:11 The Philosophy of Non-Alcoholic Drinks32:06 The Growing Non-Alcoholic Beverage Market33:47 Exploring Cultural Roots and Personal Growth40:30 Excitement for Future Projects and Growth41:56 Copenhagen: A Fertile Ground for Culinary Innovation44:25 Exploring Diverse Paths in the Food Industry