James Beard Award winner
Phyllis Richman
- Discipline
- James Beard Award winner
Portrait of Phyllis Richman
i. Biography
Coming Up
A Washington upbringing, plus study at Brandeis University, the University of Pennsylvania, and Purdue University, gave Phyllis Richman the credentials she carried into food writing. The work took shape in newspaper criticism and editing: she wrote as a freelance writer until 1976, then served as restaurant critic at The Washington Post from 1976–2000 and as food editor at The Washington Post from 1980–1988.
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Where They Are Now
At The Washington Post, Richman held the restaurant desk from 1976 to 2000, a run that defined her public standing in food criticism. She described the role plainly: “I have the most wonderful job in the world.”
In Their Words “I wanted to be fair and impartial, and I felt the need to cover every new restaurant.” “I often said mine was the world’s most wonderful job.”
FAQ
Asked of Phyllis
Where did Phyllis Richman train or study?
Phyllis Richman trained at Brandeis University and University of Pennsylvania.
What recognition has Phyllis Richman received?
First place for Best Section.
Explore
The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.