© 2017 by Pilot Research and Development Inc.

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November 5, 2015

Pilot R&D client Exo just launched three new savory bars--Mediterranean, Barbecue and Mango Curry.  We loved working with Greg and Gabi on this and think America is ready for some umami in their protein bars.  Check them out on Exo's website.  They make a great gift.  

October 27, 2015

The beautiful cookbook by Pilot R&D Co-Founder Kyle Connaughton and his co-author Naoko Takei Moore launched today.  It provides an in-depth view to both classic and modern Japanese donabe cooking, a cuisine that will be on full display at the up and coming Single Thread Restaurant & Farms.  The San Francisco Chronicle and other publications have named Donabe one of the Top Cookbooks of 2015.  You can read more here and pick up a copy at your local bookstore or on Amazon.

June 16, 2015

The Pilot R&D team had the incredible opportunity to work with Morgan Spurlock and his Warrior Poets team on a documentary entitled Crafted that features Nick Balla and Cortney Burns of Bar Tartine, Luke Snyder and David Van Wyk of Bloodroot Blades and Yugi Nagatani of Nagatani-en, all true modern artisans whose talent and skill is boundless.  The documentary was generously supported by Häagen-Dazs and inspired by its new artisan line.  Pilot R&D were agency co-producers on the project.  Pilot R&D's connection to the culinary world afforded us the perfect opportunity to explore modern food artisanry and identify the film subjects, as well as assist Morgan and his team during production.  We are so grateful to have been able to work with such an amazing team and such humbling talent.  Check out the trailer here, the full length film on Amazon here, and the film's website here.  

June 11, 2015

On April 18th on the island of Kish off of Iran, Pilot R&D Co-Founder Ali Bouzari took the TEDx audience on an exploration of flavor.  Watch as Ali dissects flavor into component pieces that go well beyond taste and aroma asks whether flavor may be the ultimate reflection of ourselves and thus our ultimate status update.

May 31, 2015


Check out Pilot R&D Co-Founder Kyle Connaughton's contribution to New York Magazine's tome on the story of the hamburger.  While leading the experimental kitchen of The Fat Duck, Kyle explored every element of the hamburger in a quest to create the perfect iteration.  Kyle's work with Heston Blumenthal on the hamburger was memorialized in Episode 2 of Season 2 of In Search of Perfection and can be viewed here.

April 23, 2015

Pilot R+D Co-Founders Kyle Connaughton and Daniel Felder presented at this year's World of Flavors on fermentation, shio koji, donabe and the use of Japanese techniques in the modern American kitchen, including presentations entitled Liquid Gold: New Ways with Shio Koji and From Kasuzuke to Kimchi: A World of Fermentation.  

January 21, 2015

The word is out! Pilot R&D Co-Founder Kyle Connaughton and his wife Katina Connaughton will be opening Single Thread Farms in Healdsburg, CA in the fall.  Check out the great press coverage on Eater, SF Gate's Inside Scoop, and SF Chronicle.  Learn more about Single Thread Farms on its website: www.singlethreadfarms.com

January 5, 2015

Congratulations to PIlot R&D Co-Founder Ali Bouzari who was named to Forbes 30 Under 30 in Food & Wine today!  Ali was selected by a panel including Union Square Hospitality Group founder Danny Meyer, South Beach Wine and Food Festival founder Lee Schrager and Forbes editor Randall Lane (a certified sommelier and former chief restaurant critic  at Time Out NY).

November 11, 2014

Pilot R&D Co-Founder Kyle Connaughton presents and cooks during a session on Crafting New Traditions for Millennials: An Interactive Black Box Exercise with fellow chefs Stuart Brioza, Elizabeth Falkner and Maxime Billet.

(Kyle's presentation starts at 32:28)

November 8, 2014

Pilot R&D Co-Founders Dan Felder and Ali Bouzari presented at the reThink Food conference, a collaboration between the MIT Media Lab and The Culinary Institute of America, in Napa Valley this weekend.  Listen to Dan and Ali's presentation on the avant garde food french fries and how an understanding of food science can yield your perfect fry.

(Presentation starts at 37:07).

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