J. Kenji López-Alt

J. Kenji López-Alt is an American chef, writer, and food educator best known for science-driven cooking guidance through Serious Eats, his New York Times column, and his bestselling cookbooks *The Food Lab* and *The Wok*. He previously worked as a restaurant cook, editor at *Cook’s Illustrated*, and Managing Culinary Director at Serious Eats; he is also the founder of Tasting Notes, a live show pairing chefs and musicians. His work has earned James Beard recognition, and his books have appeared on the *New York Times* bestseller list.