Other
Colman Andrews
James Beard Award winner
- Discipline
- Other
i. Biography
Editor in chief of Saveur from 2002 to 2006, Colman Andrews was a co-founder and former editor of Saveur and a native of Los Angeles. The work reads as a steady accumulation of reporting, editing, and food writing: from books and galleries to restaurants and the wider field of food media, Andrews built a practice around place, detail, and editorial judgment.
The Climb
Colman Andrews trained at Loyola University (now Loyola Marymount University), then began a long editorial and culinary-writing ascent as a bookshop employee at Los Angeles County Museum of Art in Los Angeles, California (from 1965), a restaurant reviewer at The Staff in Los Angeles, California, and editor at Coast in Los Angeles, California (until 1975). Those early roles sit close to the material itself: books, museum culture, dining rooms, and the city around them, all of it forming the ground from which his later writing was built. From there, he moved into wider circulation as a contributor at Ampersand's Entertainment Guide (from 1977), associate editor at New West magazine in California (from 1978), senior editor at New West magazine in California (1979–1980), and writer at Apartment Life (later Metropolitan Home) (from 1980), while also writing as a freelance writer at Los Angeles Times, freelance writer at Bon Appetit, freelance writer at Food & Wine, and freelance writer at Travel & Leisure. The progression is one of range, not abrupt reinvention: each post added another register to Colman Andrews’s work across food, travel, and lifestyle journalism. In 1994, Colman co-founded Saveur magazine, later serving as editor-in-chief at Saveur magazine in New York City (2001–2006). Saveur became the clearest statement of his editorial focus, with attention to origin, craft, and the factual life of food as it moves between regions and tables. He went on to become restaurant columnist at Gourmet (from 2006) and editorial director at The Daily Meal (2010–2018). Today, Colman is senior editor specializing in food and travel of 24/7 Tempo.
Today
He is a co-founder and former editor of Saveur.
Signature
Colman's signature dishes include Catalan Cuisine, The Country Cooking of Ireland, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food, Flavors of the Riviera, and Everything on the Table. These titles map the range of his interests: regional cooking, food history, and modern restaurant culture, each one tied to the same editorial habit of tracing food through place, practice, and context.
Recognition
Colman Andrews has received James Beard Cookbook of the Year; James Beard International Cookbook (2010).
Profile updated July 2026
FAQ
Asked of Colman
Where did Colman Andrews train or study?
Colman Andrews trained at Loyola University (now Loyola Marymount University).
