James Beard Award Winning Chef and Cookbook Author, and certified food nerd.
Meet Kenji
Meet Kenji
James Beard Award Winning Chef and Cookbook Author, and certified food nerd.
Hey, friend! I’m Kenji López-Alt — former restaurant cook, New York Times columnist, and author of the James Beard Award–winning and bestselling books The Food Lab and The Wok, as well as the children’s book Every Night Is Pizza Night. You might know me from my YouTube channel, where I cook, share tips and techniques, and explore the culinary world around me — often with a camera strapped to my head.
Before all that, I spent years behind the line in restaurants, learning by doing and asking way too many questions about why things worked the way they did. Those questions turned into a career built on curiosity — first at Cook’s Illustrated and America’s Test Kitchen, then at Serious Eats, where I served as Managing Culinary Director and now Chief Culinary Advisor, and later through my books, my New York Times column, and my videos.
I’m also the founder of Tasting Notes, a multisensory live show that pairs local chefs and classical musicians to explore the deep connections between food and music. Follow me for updates on upcoming performances and collaborations.
This whole project — my books, Patreon, videos, and live events — is all about celebrating good food and good people. I want to make your time in the kitchen easier, more joyful, and more rewarding. Whether that’s through a recipe, a tool, a video, or a bit of nerdy food science, my goal is always the same: to help you cook more, stress less, and share better meals with the people you love.
I live in Seattle with my children, Alicia and Koji; my partner, Tessa; our dog, Chen; and our cats, Tamago and Gohan. When I’m not cooking or writing, I love playing music, gaming, and spending time outdoors in the beautiful Pacific Northwest.
My Editorial Ethics
The trust of my readers, viewers, and followers has always been and will continue to be my most valuable asset. As such, I have several personal and professional policies in place to ensure that my word is trustworthy. As a general policy, I do accept free food, samples, or products for review. I also no longer accept any paid sponsorships for my videos or writing, from any sources.
Here are some more details:
Partnerships:
I have collaborated with various producers and companies both in the past and currently to design, produce, and sell unique products that would not exist without my input or help. Examples include the Kenji x Leone Salt Cellar, the Earlywood Wok Spatula, the Vonhelmick Shitoku knife, or the Our Place Brushed Steel Titanium Pro pans and Wonder Oven Pro. In some of these cases, I receive a portion of sales revenue, shares in the company, or other forms of compensation for my time and expertise.
Food:
If I am reviewing a restaurant or a dish, I pay for all food I order, and I pay full price. Occasionally I am recognized and offered food on the house. In these cases, I politely decline and insist on paying for my meals. If this is declined, I’ll leave the difference as a tip. Occasionally a chef or restaurant owner will send out an extra course or a sample of a new dish for me to try. In these cases, I will ask for the food to be added to my bill. In rare cases, I’ll be offered dishes that are off-menu or small bites that are not able to be added to the bill.
Books:
As an author with a years-long reputation, I receive many books from my own publisher and other publishers, typically looking for feedback or occasionally for cover quotes or blurbs. I also receive books to review for various publications and best-of lists. I do not solicit these books.
Products and equipment:
Most of the products and equipment I use in my home/studio kitchen are bought with my own money. Sometimes I receive products for review or feedback. Receiving products for review does not guarantee coverage or positive coverage.
Affiliate Sales:
Some products linked or tagged in my posts or videos generate affiliate sales revenue for the site. This fact does not impact my review or recommendation process, and in general, I favor third-party affiliate links over direct affiliate links in order to avoid any conflicts of interest. Any links that generate affiliate sales revenue will be clearly labeled.
Advertising and sponsorship:
I no longer accept any direct advertising or sponsorships, and the content I present in my videos and writing is 100% my own opinions or unscripted reactions. Depending on what platform you are viewing my content, there may be programmatically-placed ads or sponsorship language surrounding the content. These sponsorships and advertisements do not affect the editorial content in any way, nor do I get to choose what ads are shown.
Help me Write my Next Book!
Get early access to recipes-in-progress, share your feedback, and earn a spot for your name in the finished book. Let’s cook this thing together.