J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking.
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants.
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J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. He was born James Kenji Alt, the son of Harvard University geneticist and immunologist Frederick Alt, and on his mother's side, the grandson of chemist Koji Nakanishi. López-Alt graduated from Massachusetts Institute of Technology (MIT) in 2002, where he majored in Architecture. [6] J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking.
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Posting to Instagram on February 21, J. Kenji López-Alt renewed his campaign against fellow celebrity chef Gordon Ramsay and the abusive restaurant culture he's accused of standing for.
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J. Kenji López-Alt posted what might be his last tweet ever. On Feb. 9 he wrote, "Hey all. I'm done with Twitter, it was OK at times is the best thing I can say about it. What this platform allowed Trump to do to this country is just another manifestation of everything that sucks about it.
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J. Kenji López-Alt I spend the majority of my time with my toddler. My first children’s book, Every Night is Pizza Night, is out on 9/1/2020. I’m also a New York Times food columnist, and the Chief Culinary Advisor for Serious Eats, home of the best, most thoroughly-tested and explained recipes and food features, well, pretty much anywhere. J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. I'm Kenji López-Alt.