Francis Lam is the host of public radio’s The Splendid Table, editor-at-large at Clarkson Potter, and serves on the board of the Southern Foodways Alliance. His writing and editing have won numerous awards from the James Beard Foundation and the International Association of Culinary Professionals.
In past lives, he was a columnist for the New York Times Magazine, a judge on Top Chef Masters, the features editor at Gilt Taste, a senior writer at Salon.com, and a contributing editor at Gourmet. His work has appeared in the 2006-2014 editions of Best Food Writing. He is also eager to explore and share his knowledge with people willing and ready to taste the world. Read his article on the Faroes.
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