James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He is professionally trained at the International Culinary Center, and has worked with various food media brands including Eater, Food52 BuzzFeed, and ChowHound. He loves to share his passion for Korean cuisine and culture, fried chicken, chile crisp, and more.
Erik Piepenburg has been writing for the New York Times for almost twenty years, covering LGBTQ issues, food, theater, film, and travel. He's a regular contributor and writes a monthly column about one of his guilty pleasures, horror movies. He combines journalism and marketing as the features editor for the live entertainment advertising agency Serino Coyne. Originally from Cleveland, Erik now lives in Manhattan with his partner.
In 2018, Claudia Polo started the Project Soul In The Kitchen, an initiative through which she shares recipes and cooking tips through social media, mostly Instagram, where she has more than 75K followers. She has a Gastronomy and Culinary Science from the Basque Culinary Center. She is the co-author of “Mañanitas: Desayunos y Rituales” and is currently writing her first cookbook.
Fashion designer, Creative director of Brooks Brothers, and self taught chef, Zac Posen has received many awards including the Council of Fashion Designers of America’s Swarovski’s Perry Ellis Award for Womenswear. He is also a judge on the hit television show, Project Runway.
Ashanté Reese is a writer, anthropologist, and assistant professor of African and African Diaspora at The University of Texas at Austin. Her first book, Black Food Geographies (2020) won the Best Monograph Prize from the Association for the Study of Food and Society & the Margaret Mead Award jointly awarded by the Association of American Anthropologists and the Society for Applied Anthropology. Her work work has been supported by the National Science Foundations, The Institute for Citizens and Scholars (formerly known as the Woodrow Wilson National Fellowship Foundation), UNCF-Mellon, The American Council for Learned Society, among others.
Andrea Reusing is an award-winning chef, cookbook author, and leader in the sustainable agriculture movement. She is the 2011 winner of the James Beard award for Best Chef: Southeast and serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. She has written for Saveur, Domino, Fine Cooking, Gourmet.com and the News & Observer. Reusing's book, Cooking in the Moment: A Year of Seasonal Recipes, was named one of 2011’s most notable cookbooks by the New York Times.
Rachel Riggs is a former specialty food shop owner and business development consultant. For the last six years, she has held a volunteer position with a world-renowned mitochondrial researcher at University of California San Diego, and she serves as a consultant for the nutritional team at UCSD Cardiac Rehabilitation Center. She is deeply connected to several patient communities and has founded and continues to serve as the admin for multiple online support groups. She launched her monthly Substack recipe newsletter last October and was recently awarded “Top 100 in Food & Drink.”
Charlise Rookwood is a British-born culinary artist with Jamaican and Mauritian heritage. She worked in the music industry for over 25 years before becoming a full-time vegan chef, caterer and food vlogger. Charlise has cooked and created event menus for celebrities such as Jim Jones, Dave Chapelle, Chaka Khan, Donnell Rawlings, and Remy Ma; and has catered for organizations such as LinkedIn, Soho House UK, and Apple. She has appeared twice on the Today Show and is the host of The Black Vegan Cooking Show produced by iOne Digital. Follow Rookwood at @vegansouliscious.
SELF was nominated for a National Magazine Award in 2008. The Drop 10 Diet was a New York Times Bestseller.
Co-Creative Director of Grand Central Market in Los Angeles, Shuldiner is the founder of The Institute of Domestic Technology cooking school That teaches the domestic arts, such as pickling, cheese making, and bread making. In addition, Shuldiner is also a visual artist whose work has been exhibited at the Long Beach Museum of Art and featured in New York magazine, Interview, and The Los Angeles Times, among other publications.
Originally a graduate of Jamie Oliver’s Fifteen apprentice scheme, Tim Siadatan went on to set up the much-lauded Trullo restaurant in 2010 with his business partner Jordan Frieda. The two then opened the explosively successful Padella in London’s Borough Market in 2016, with a second branch opening in Shoreditch in 2020. Padella continues to be an enormously successful restaurant and has set and maintains the standard for quality pasta within London and far beyond, with many a visitor to London making the pilgrimage to Borough Market to stand in their legendary queue.
Rachel Signer is the founder and publisher of Pipette magazine, an independent natural-wine print magazine, and internationally known journalist and expert on natural wine. She lives in Australia where she and her husband, Anton Von Klopper, make a limited production of Lucy Margaux and Persephone wines.
Julie Smolyansky is CEO and Director of Lifeway Foods Inc. Named the nation’s youngest female CEO of a publicly held firm in 2002, she was recently named to Fortune’s “40 under 40” and Fast Company’s “Most Creative People in Business 1000.”
Colin Spoelman is a former rooftop moonshiner from Kentucky who founded Kings County Distillery with David Haskell in 2010. He is co-author of The Guide to Urban Moonshining and Dead Distillers. Spoelman also works in architecture.
Alex Stacey grew up just outside Paris and spent a huge part of her childhood watching, learning and cooking in her mother and grandmother’s kitchens. When not in the kitchen, her family’s favourite pastime was travelling around France in their trusty Renault Espace to sample the food specialities of the different regions. From Corsica to Brittany, she learned about beautiful locally grown ingredients, distinctive flavours and seasonality. Although her childhood dream had been to open a restaurant, a passion for History took her to the UK for her studies and then to London, where she worked in Arts PR. Having two children of her own spurred her on to revisit and rediscover all the simple comforting recipes she loved so much as a child. In recent years she has documented these dishes on her Instagram account @frenchfamilyfood and is passionate about the delicious, colourful and feelgood food she prepares daily for her family.
A writer on environmental science, agriculture, and botany, Stone has written for National Geographic and is a former White House correspondent for Newsweek and the Daily Beast. His work has also appeared in Time, the Washington Post, Vice, and Literary Hub, and he teaches environmental policy at Johns Hopkins University.
Jesse Szewczyk is a writer, recipe developer, and food stylist based in New York. His work has been featured in Food52, The Washington Post, The Kitchn, BuzzFeed, Tasty, Bake From Scratch, Apartment Therapy, and several other publications. He has spoken at several events, including ones hosted by The James Beard Foundation and Random House Books, and was named a Forbes 30 Under 30 of Food and Drink in 2021. He is the author of Tasty Pride, a collection of 75 recipes and stories from the queer food community (Clarkson Potter/Tasty, 2020) that raised $50,000 for GLAAD. He is currently working on his first solo cookbook, set to publish in 2021.
Geoff Tracy, a graduate of the Culinary Institute of America in Hyde Park, is the owner of four major restaurants in the D.C. area. In 2009, Geoff was awarded the Albert Uster “Chef of the Year Award”. In 2010, he was named one of the top 40 business people under the age of 40 by Washington Business Journal. In 2011, Chef Geoff’s Tysons won the RAMMY award for “Hottest Restaurant Bar Scene.” With Norah O’Donnell, Geoff is the author of NYT bestseller, Baby Love.
Joe Trivelli is co-head chef at London’s iconic River Café, where he has worked since 2001. Southern Italian on his father's side but born and raised in Kent, Joe’s first book, The Modern Italian Cook, was published by Seven Dials. It won the Fortnum & Mason Debut Cookery Book award and was named the Observer Food Monthly’s best book of 2018.
Sumayya Usmani is a food writer and educator who grew up in Karachi, Pakistan. Sumayya moved to London in 2006, where she lived for ten years before she made Glasgow home. She followed her father’s second career as a lawyer and practised the profession in both Pakistan and London. She eventually quit her twelve year legal career to follow her passion for sharing and writing about the flavours of her homeland, with a view to highlighting Pakistani cuisine as a distinct one. Sumayya's writing reminisces about food and memories of growing up in Pakistan, and she advocates cooking by "andaza" (sensory and estimation cooking), which is how she learnt to cook from her mother and grandmothers, from a very young age. Sumayya has worked with some of the biggest names in the food world, including Madhur Jaffrey, Sophie Grigson, Claudia Roden, Rachel Allen and Vivek Singh. She writes for and appears in many publications such as Delicious, Olive, BBC Good Food (naming her the go-to expert in Pakistani food), Saveur, Guardian, Sunday Herald, New York Times, Telegraph and Food 52. Sumayya has been on the Good Food Channel (with Madhur Jaffrey), BBC Radio 4's Woman's Hour and Saturday Live, as well as BBC Radio 2, BBC Asian Network and BBC Worldwide. She is also a panelist on BBC Radio 4's Kitchen Cabinet panel with Jay Rayner.
Brigid Ransome Washington is from Trinidad & Tobago but has been in the U.S. since she was 17. She is a classically trained chef, a graduate of the Culinary Institute of America, where she was editor-in-chief of its publication, La Papillote. She is author of Coconuts. Ginger. Shrimp. Rum as well as Caribbean Flavors For Every Season, and has contributed to cookbooks by Joe Yonan Priya Krishna, and Von Diaz. Her food writing has appeared in Bon Appetit, Epicurious, Food & Wine, Parents, Real Simple, Southern Living, The New York Times, The Washington Post, and many other publications.
A former West Coast editor of W, West writes about culture, food, lifestyle, and design for numerous publications. The Co-Creative Director of Grand Central Market in Los Angeles and a certified Master Food Preserver, he produces a retail collection of jams and marmalades.
Former Executive Food Editor of Refinery29, Weidemann created the blog Impatient Foodie in July 2015. Previously, she had a cooking show on Vogue.com called "Elettra’s Goodness," prior to which, she worked as a model for 10 years and was the face of Lancome cosmetics. She has a Masters Degree in Biomedicine from the London School of Economics.
Joe Woodhouse grew up on farms in Cambridge and Scarborough. In his twenties he trained as a chef and worked in restaurants before embarking on a career as a food stylist and food and travel photographer. Joe has been a vegetarian since he was ten years old and has since developed a deep understanding of flavoursome vegetarian cooking that draws its inspiration from seasonality and good ingredients. He lives in London with his wife and two children.
A longtime food and travel journalist, Wulfhart writes the “Carry-On” column for the New York Times. Her work has also been published in Travel + Leisure, Bon Appétit, Condé Nast Traveler, the Wall Street Journal Magazine, and elsewhere.
Su Scott is a Korean-born food writer living in London. In October 2019 she won the Best Reader’s Recipe category at the prestigious Observer Food Monthly Awards with her recipe for kimchi jjigae. Since winning the award, she’s pursued a freelance career as a food writer and recipe developer, in between being a mother. In January 2021, she was featured in Waitrose Food magazine as a rising star of the food world and contributed her family recipes under the title ‘Home Comfort’. Her domestic kitchen-friendly recipes based on food from her childhood have been well received by editors, food teams and readers for their purposefully simple approach and impactful flavour, and her recipes can also be found in many other food publications including Sainsbury’s magazine, Olive magazine and Waitrose Weekend newspaper.