J. Kenji López-Alt is a highly respected and influential figure in the culinary world. With a strong presence in the United States, he has made significant contributions to the field as a cookbook author, culinary consultant, and influencer. Kenji's work includes his James Beard Award-nominated column, "The Food Lab," which can be found on SeriousEats.com.
At Serious Eats, Kenji has held various positions, including culinary director and managing culinary director. Currently, he serves as the Chief Culinary Advisor for the website. His expertise and innovative approach to cooking have made him a valuable asset to the Serious Eats team, as he continues to provide guidance and insights for their recipes.
In addition to his work with Serious Eats, Kenji is also a chef and partner at Wursthall, a beer hall located in San Mateo. His culinary skills and knowledge are further evidenced by the success of his first book, "The Food Lab: Better Home Cooking Through Science." This New York Times bestseller, which won the James Beard Award for general cooking and was named Book of the Year by the International Association of Culinary Professionals, showcases Kenji's unique ability to combine science and cooking to create delicious and accessible recipes for home cooks. He currently resides in San Mateo with his wife, Adriana, and daughter, Alicia.