Kenji Lopez-Alt

From Wiki
Jump to navigation Jump to search


James Kenji L贸pez-Alt, known as J. Kenji L贸pez-Alt or Kenji, is an American chef and food writer.

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. L贸pez-Alt graduated from Massachusetts Institute of Technology (MIT) in 2002, where he majored in Architecture. His first restaurant job was during his sophomore year of college. He attempted to take a job as a waiter at a local restaurant, but they needed a prep cook.

Upon marriage, L贸pez-Alt combined his birth surname, Alt, with that of his wife Adriana L贸pez.

Career

L贸pez-Alt worked with several Boston chefs including Barbara Lynch and Ken Oringer.[9] He went on to work as a test cook and editor at Cook's Illustrated magazine and America's Test Kitchen.

He was the Managing Culinary Director and is the Chief Culinary Consultant of "Serious Eats", a food blog, where he authors the James Beard Award-nominated column "The Food Lab". He is also a columnist for Cooking Light.

His first book, The Food Lab: Better Home Cooking Through Science, was published in September 2015 by W. W. Norton & Company. It was a New York Times Bestseller and won the 2016 James Beard Foundation Award for General Cooking, as well as the International Association of Culinary Professionals awards for Best American Cookbook and Cookbook of the Year.

As of 2019, Kenji resides in San Mateo, California, after previously living in New York City and Boston. L贸pez-Alt opened the Wursthall Restaurant & Bierhaus in San Mateo, California, with partners Adam Simpson and Tyson Mao. A second location of Wursthall in Santana Row in San Jose, was announced in November 2018, however as of July 2020 it has yet to happen.

Publications

  • L贸pez-Alt, J. Kenji (2015). The Food Lab: Better Home Cooking Through Science (1 ed.). W. W. Norton & Company. ISBN 978-0393081084.
  • Parks, Stella (2017). BraveTart: Iconic American Desserts. J. Kenji L贸pez-Alt (Foreword). W. W. Norton & Company. ISBN 978-0393239867.
  • L贸pez-Alt, J. Kenji (2020). Every Night Is Pizza Night. Gianna Ruggiero (Illustrator). Norton Young Readers. ISBN 978-1324005254.
  • The Best American Food Writing 2020. J. Kenji L贸pez-Alt (Editor), Silvia Killingsworth (Editor). Mariner Books. 2020. ISBN 978-0358344582.