“Daniel was a connoisseur of things audible and edible. For him, making music was a passion and eating was an art.”
The Christian Science Monitor, 2003
Welcome! A bit about myself: I’m a New York City–based food writer and former professional chef. Currently an editor at Food & Wine magazine, I previously worked as the restaurant and bar staff writer at Time Out New York magazine. I’ve also cooked in some of New York’s top American, Italian and French kitchens. I first started working in restaurants at the age of 13, when David and Karen Waltuck encouraged my interest in cooking by inviting me to stage at their at their legendary restaurant, Chanterelle. Later, I was Cesare Casella’s sous chef at the rustic Tuscan restaurant, Beppe, and also Didier Virot’s at the modern French restaurant, Aix.
Before cooking professionally, I worked in both the non- and for-profit worlds. In 2001 I spent most of the year working on organic farms in Tuscany and Piedmont, Italy, where I fed pigs and cows, herded sheep, chased fugitive lambs, planted olive trees and a vineyard, stomped wine grapes with my bare feet and occasionally fled giant killer wasps. Five years later, I returned to Europe to work on farms in France, Spain and Italy, an experience that I chronicled on my blog here.
In addition to the blog, feel free to peruse a handful of links to some of the articles I’ve written.
Thanks for stopping by,