Chandra Ram worked as a cook before turning to food writing and editing Plate, an award-winning food magazine that challenges chefs to take food further. She holds degrees in journalism and culinary arts, is a member of Les Dames d’Escoffier and the James Beard Foundation Award chef/restaurant judging committee, and has won multiple writing and editing awards. Find her on Twitter at @chandrasplate and on Instagram @chandrasplate.
Naomi Duguid is a traveler, writer, and photographer whose most recent book is Taste of Persia: A Cook’s Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. Her previous book, Burma: Rivers of Flavor, like her six previous books, is an award-winning book of food and travel. All her books explore home-cooked foods in their cultural context. She leads food culture tours to Burma; in Autumn 2017 she plans to lead tours to Georgia and Iran. Find her on Twitter at @naomiduguid and on Instagram at @naomiduguid
Kate Leahy is a freelance writer and recipe developer based in San Francisco. She co-authored A16 Food + Wine, the 2009 IACP Cookbook of the Year, as well Cookie Love, SPQR, The Preservation Kitchen, and Burma Superstar. Prior to writing, she cooked professionally at James Beard-awarded restaurants such as A16, Terra, and Radius. Find her on Twitter @kateleahy and on Instagram @kateleahycooks.
Amy Collins is a literary agent focused on cooking and lifestyle books. Her forthcoming Dana Cree’s Hello, My Name is Ice Cream and Gunnar Gíslason and Jody Eddy’s Cozy: The Hygge Way to Eat and Live. Her authors include James Beard award-winning pastry chef Mindy Segal, author of Cookie Love and Kyle Connaughton and Naoko Moore’s Donabe: Classic and Modern Japanese Clay Pot Cooking. Find her on Twitter @SnackyOnassis and on Instagram @snacky_onassis.
Dorie Greenspan, Pati Jinich, Raquel Pelzel, Judy Pray, Adeena Sussman
Madhur Jaffrey, Emily Kaiser Thelin, Lia Ronnen, Grace Young
Peter Meehan, Mary-Frances Heck
Andrea Nguyen, David Hawk, Michelle Tam, Coco Morante