I’m a writer and editor experienced in producing food, drink, and culture content.

About Me

I’ve worked in food media for a decade (wow, it feels weird typing that!). As an editor at publications like Tasting Table and Food & Wine, I wrote, assigned, and edited stories for both print and digital platforms, and managed big projects like Best New Chefs, which celebrates the most talented chefs across the country. Most recently, I was the restaurants editor at Bon Appétit, where I launched the first-ever Heads of the Table, an awards platform highlighting the restaurants, organizations, and people strengthening the food industry and serving their community during the pandemic.

Now I’m living that freelance life: writing for the New York Times, Food & Wine, Taste, and more; continuing to edit for Bon Appétit; and working with brands like Jono Pandolfi Ceramics, DoorDash, and yes, Condé Nast. I’m down for the next project, be it writing copy for a very cool new food brand, co-writing a cookbook, reporting a profile or feature for a publication, or whatever it is that brought you to my website.

Specialties

  • Feature writing

    From profiles to reported trend pieces, these are the stories I love to work on. I’m a thorough, weird, and reliable writer. I have been told by editors that I’m nice to work with.

  • Copywriting

    The soul-crushing work of tightening text for print stories has made me a very effective copywriter. I can convey an idea or tell a story through punchy, pithy text and in any house voice.

  • Project management

    I’ve overseen and launched everything, from restaurant awards to columns to timely, themed packages. I can get things done while also collaborating well with other teams and partners.

  • Consulting

    After years of covering restaurant and food trends, I’m well-versed in the field and can provide insights and guidance for food, beverage, and restaurant brands and companies.

  • Editing

    Let’s be real: I’m always editing. I’m a strong, empathetic editor who helps writers tell the most compelling story, whether that’s a short but impactful print piece or a long-form report.